Vegetarian Cornish Pasties with Masala Ketchup
Info
Being vegetarian doesn't mean you have to miss out on Cornish pasties! Flaky pastry filled with seasonal root vegetables. Healthy, delicious and what's more, they are so easy to make.
Serve with our spiced Masala Ketchup on the side.
Ingredients
- 1 tablespoon Biona Organic coconut oil
- 1 medium carrot, finely diced
- 1 medium parsnip, finely diced
- 1 medium turnip, peeled and finely diced
- 1 tablespoon unsalted butter
- 1 medium firm apple, peeled and diced
- 1 leek, sliced (discard tough, dark green parts)
- 3 cloves garlic, minced
- 1 teaspoon tarragon leaf
- 2 bay leaves
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon medium grind black pepper
- 1 cup vegetable broth
- 2 x 320g rolled puff pastry
- 1 egg, beaten
- To serve: Biona Organic Masala Ketchup
Method
- Heat the coconut oil in a large frying pan set over medium-high heat. Once the oil is shimmering, add the carrot, parsnip, and turnip; saute for 5 to 7 minutes, until lightly browned.
- Turn the heat down to medium and add the butter, apple, leek, garlic, tarragon, bay leaves, cinnamon, salt, and pepper. Saute for another 2 to 3 minutes, until the leek has softened. Add the vegetable broth and cook until the vegetables are fork tender and the mixture no longer looks wet. If the pan becomes too dry before the vegetables are tender, add more broth in 1/4 cup increments and continue cooking. Set aside to cool.
- Preheat the oven to 190c degrees. Use a biscuit cutter or wide-mouth glass to cut the pastry into 5" circles. Place the circles on parchment-lined baking sheets and fill each with a heaping tablespoon of filling. Wet the rim of the circles with beaten egg, fold in half, and seal by either hand-pinching or pressing with the tines of a fork. Brush the tops of the sealed pasties with beaten egg and bake for 25 to 30 minutes, until golden brown and flaky. Serve with the Biona Masala ketchup.
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