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Cornish Pasties

June 9th, 2011 § 2 comments

Game 4.  Although the sun has started to shine and the atmosphere has started to feel warm and summery and my palate usually sways towards fresh salads and raw foods at this time of year…. I had a hankering for a little pub food to spice up game 4 of the Stanley Cup Playoffs….with a SwapMeat twist of course!

When I think of English pub food, I think of Fish and Chips, Cornish Pasties, Chips and Gravy – a heart attack on a plate so to speak.  Yum!!  And for that reason I steer clear of animal product as I would be down the pub every night!  Tonight however I’ll replicate those tasty treats into a healthier version of pub on a plate with my gluten-free bean pasties and nut butter parsnip fries.  This meal should keep you out of the cardiac ward for a while longer.

A pasty, sometimes known in (West) Cornish dialect as tiddy oggy, and sometimes as pastie or British pasty in Canada, is a filled pastry case, associated with Cornwall and Devon, in the south-west of England, UK. It is made by placing the uncooked filling on a flat pastry circle, and folding it to wrap the filling, crimping the edge to form a seal. The traditional Cornish pasty, which has Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as a yellow turnip) and onion, seasoned with salt and pepper, and is baked. Today, the pasty is the food most associated with Cornwall and accounts for 6% of the Cornish food economy according to Wikipedia.

Preparation Time: 20 mins
Cooking Time: 45 mins
Makes 6-8 medium pasties

**I have also filed these under “quick dinners’ because if you make extra and freeze them uncooked, it’s just a matter of throwing them in the oven on a night where you have less time to make dinner!

For the Filling:

3-4 peeled and chopped potatoes (I prefer a waxy variety)
½ peeled and chopped onion
2 carrots
3 tsp vegetable stock granules
1 cup rinsed and drained kidney beans
black pepper to taste

Preheat the oven to at 375F.

I have some pastry left in my freezer from a Quiche recipe I made a few weeks ago which I will use.  If you want to make it from scratch, you can find the recipe here.  Alternately, you could use your own favourite pastry recipe.

To make this like a traditional “meat” filling, you can process your raw vegetables in a food processor by shredding them.  This will give the filling a more “minced meat” like consistency.  Alternately, you could chop your veg into about 1cm cubes for a chunkier filling, but I might suggest that you sauté the filling in a pan before filling the pasties if you choose to go this method.  Once your vegetables are chopped or shredded, transfer them to a bowl, add the beans and the vegetable stock granules.  Mix until thoroughly combined.

Roll the pastry out to about 1/8” thick and cut into about 4” rounds.  Spoon the filling into the centre of each pastry circle. Dampen the edge of the pastry with water, fold pastry over to form a half circle and pinch together.

Place the pasties onto the prepared baking sheet, brush each non-dairy milk,  and prick with a fork to let the steam escape.
Bake for about 45 minutes or until golden brown.

Serve with Nut Buttered Parsnip Fries (they will change your life)!  Or a fresh green salad.

Go Canucks GO!!

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