Cornish Pasty

🥘 Ingredients

• cornflour
  20 g
• dairy-free margarine
  2 tsp
• dairy-free milk
  2 Tbsp
• dried rosemary
  1/4 tsp
• dried thyme
  1/4 tsp
• garlic powder
  3/4 tsp
• ice-cold water
  150 ml
• mushrooms (chopped)
  75 g
• nutritional yeast
  1 Tbsp
• onion (peeled and diced)
  75 g
• onion granules
  3/4 tsp
• potato (peeled and diced 1cm cubes)
  200 g
• salt
  2 tsp
• soy sauce
  1/2 tbsp
• strong white bread flour
  500 g
• swede (rutabaga) (peeled and diced 1cm cubes)
  100 g
• vegetable shortening
  400 g
• vegetable stock
  200 ml
• water
  3 Tbsp

🍳 Cookware

• bowl
• saucepan

1. 1

   Sift strong white bread flour and salt into a bowl . Rub vegetable shortening (chilled and cut into chunks) loosely into the flour, leaving visible chunks. Add ice-cold water and mix briefly into a rough dough. Wrap and refrigerate for ⏱️ 1 hour . On a floured surface, roll the dough into a 20x50cm rectangle. Fold the top third down and the bottom third up. Turn 90 degrees, roll out again, and repeat the fold. Refrigerate for ⏱️ 1.5 hours .

   strong white bread flour: 500 g, salt: 2 tsp, vegetable shortening: 400 g, ice-cold water: 150 ml
2. 2

   Combine vegetable stock , garlic powder , onion granules , dried rosemary , dried thyme , nutritional yeast , soy sauce , cornflour , and water in a saucepan . Whisk constantly over heat until thickened and reduced. Remove from heat and let cool completely until it reaches a jelly-like consistency.

   vegetable stock: 200 ml, garlic powder: 3/4 tsp, onion granules: 3/4 tsp, dried rosemary: 1/4 tsp, dried thyme: 1/4 tsp, nutritional yeast: 1 Tbsp, soy sauce: 1/2 tbsp, cornflour: 20 g, water: 3 Tbsp
3. 3

   Preheat oven to 190°C fan (210°C conventional). Roll the chilled pastry to 1cm thickness and cut into four 18cm circles. Place mixed potato (peeled and diced 1cm cubes) , swede (rutabaga) (peeled and diced 1cm cubes) , mushrooms (chopped) , and onion (peeled and diced) on one half of each circle. Top with 2-3 teaspoons of cold gravy and dairy-free margarine per pasty. Brush edges with dairy-free milk (for glaze), fold over, and crimp to seal. Cut three steam holes in the top and brush with more milk. Bake for 40 to ⏱️ 50 minutes until golden brown all over. Allow to cool slightly before serving as the filling will be very hot.

   potato (peeled and diced 1cm cubes): 200 g, swede (rutabaga) (peeled and diced 1cm cubes): 100 g, mushrooms (chopped): 75 g, onion (peeled and diced): 75 g, dairy-free margarine: 2 tsp, dairy-free milk: 2 Tbsp