Cornish Pasties - Vegetarian
Cornish Pasties - Vegetarian

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, cornish pasties - vegetarian. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cornish Pasties - Vegetarian is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Cornish Pasties - Vegetarian is something which I’ve loved my entire life.

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To get started with this recipe, we must first prepare a few ingredients. You can have cornish pasties - vegetarian using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Cornish Pasties - Vegetarian:
  1. Make ready potatoes
  2. Take broccoli
  3. Get small brown onion, finely chopped
  4. Take unit stalk celery, finely chopped
  5. Take small carrot, finely chopped
  6. Prepare peas
  7. Take evoo
  8. Make ready shortcrust pastry

Then with a fork, make little holes into the side of the pasties. This will prevent them from bursting open. Start with the pastry: rub margarine into flour, mixing well. Add salt and then just enough water to bind the mixture to a stiff dough.

Instructions to make Cornish Pasties - Vegetarian:
  1. Cook potato for 8 to 10 minutes or until just tender, adding broccoli for last 2 minutes. Drain. Return to pan. Using a fork, roughly mash mixture
  2. Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add celery and carrot. Cook, stirring, for 5 minutes or until carrot starts to brown.
  3. Add potato mixture and peas to pan. Stir to combine. Cool.
  4. Preheat oven to 200°C/180°C fan-forced. Grease baking tray. Using a 15cm cutter, cut 2 rounds from each pastry sheet. Spoon 2 tablespoons mixture over centre of 1 pastry round. Fold up sides to enclose filling. Press edges to seal and form frills. Stand on 1 pre-floured tray. Repeat with remaining mixture and pastry rounds. Brush pasties with milk
  5. Bake for 30 minutes or until golden. Stand for 5 minutes.

If possible cover with cling film and leave in the fridge for half an hour. Roll the dough out and cut into four even-sized squares, placing them onto a lightly greased baking sheet. Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add carrot, turnip, potato, mushrooms, and water.

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