Vegetarian Cornish Pasties

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Flakey Cornish Pasties filled with creamy celery root, potatoes, leeks and pickled apples.

Vegetarian Cornish Pasties filled with celery root, potatoes, and leeks

A few years ago, my husband and I bumped along the roads of Ireland with another couple. For one beautiful week, we toured castles, rambled rocky coasts, and relaxed over hardy, comforting food. One of my favorite meals while we were there was Cornish pasties, which actually hail from Cornwall.

For the uninitiated, traditional Cornish pasties are half-moon shaped flakey pastries stuffed with tender chunks of beef, potatoes, and onions — perfect fare for cold drizzly days of Ireland or Cornwall. When I migrated to a more vegetarian diet, I wanted to create a vegetarian version. Our favorite version features slightly mashed celery root, potatoes and Leek Confit, with a sprinkling of pickled apples and shallot for a little acid bite.

Vegetarian Cornish Pasties filled with celery root, potatoes, and leeks

Feel free to make your own pastry, but I took a slightly easier path with store-bought frozen puff pastry since our kitchen was in the midst of being packed up for the kitchen remodel that started yesterday. If you’re throwing a St. Patrick’s Day party this year, or just staying home to enjoy a pint of your favorite beer, these make the perfect appetizer. Or add a salad for a great lunch or dinner.

Cook’s Notes

At first glance, these Cornish pasties may appear to be complicated and involve a lot of ingredients. Most of the time is spent prepping the ingredients for the filling, it’s true. But the Leek Confit can be made ahead and kept in the refrigerator for up to two weeks, and the Pickled Apples and Shallots can be made at least one week in advance. If you want to make the entire filling in advance, no worries. It will keep in the refrigerator for several days. Then just roll out the dough, fill the pasties and bake them off for a party or quick weeknight dinner. If you want to form and fill the pasties in advance, I recommend freezing them until you’re ready to bake them off to prevent the dough from becoming soggy.

The Wimpy Vegetarian Table

The easiest meat to add to these little pastry packets is pork sausage. Just slice up and sauté in a little olive oil, and chop fairly finely. Divide the celery root filling between the vegetarian and omnivore and add the sausage to the omnivore’s portion. Fill the pastries and bake.

Vegetarian Cornish Pasties
Quick Pickled Apples and Shallots
  • 1 finely diced apple (about 1½ cups)
  • ½ cup minced shallots (about 1 large)
  • ¼ lemon
  • ¾ cup apple cider vinegar
  • 2 Tbsp + 2 tsp sugar
  • 1 tsp salt
  • ¼ tsp coarse black pepper
Cornish Pasties Filling
  • 1 Tbsp unsalted butter
  • 2 Tbsp extra-virgin olive oil
  • 1 cup finely diced celery root
  • 1 cup finely diced russet potato
  • ¼ cup finely diced celery
  • ½ cup vegetable broth or water
  • 1 tsp kosher salt
  • ¼ tsp coarse pepper
  • 2 Tbsp Leek Confit
  • ½ tsp Dijon country mustard
  • 2 Tbsp crème fraîche
  • 2 Tbsp coarsely grated Gruyere cheese
  • ¼ cup Quick Pickled Apples and Shallots (recipe below)
  • Frozen puff pastry or short pastry pie dough
  1. Note: Make the Leek Confit and Pickled Apples and Shallots first so they can be cooking while you prep the vegetables to go into the Pasties. As a tip, these are both condiments I keep in my pantry to add to lots of dishes during the week.
Pickled Apples and Shallots
  1. Place the diced apple and shallot in a medium bowl and squeeze a little lemon over the top. Combine the remaining Pickled Apples and Shallots ingredients in a small saucepan over medium heat.
  2. Bring to a simmer. Once the sugar and salt are dissolved into the liquid, pour over the apples and shallots, and soak for 30 minutes.
Cornish Pasties Filling:
  1. Melt the butter and oil together in a skillet over medium-high heat. Add the celery root, potatoes, and celery, and sauté for 10 minutes. Stir in the broth, salt and pepper. Cover the skillet and simmer for 15 minutes. All of the liquid should be absorbed.
  2. Lightly mash and stir in 2 tablespoons of Leek Confit, reserving the remaining confit for another use. Add the mustard, crème fraîche, Gruyere cheese, and ¼ cup Pickled Apples and Shallots. Allow to cool.
  3. Preheat the oven to 400?F. Roll out thawed pastry and cut into 5” circles. I have a small bowl I use that’s the perfect size.
  4. Place 1 rounded tablespoon of Cornish Pasties Filling on one half of the circle, leaving a ½” border. Gently fold the other half of the pastry over the filling. Seal using the tines of a fork. Brush with butter and add a dusting of salt and pepper.
  5. Place on a baking sheet lined with parchment paper, and bake for 25 minutes.
  6. Serve warm.

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  1. says

    Hi Susan, these look absolutely gorgeous, there is a restaurant in a neighboring city that is all about the pasties, and oh how we enjoyed ourselves. I have not yet cooked with celery root but this looks like a great way to be introduced. Happy Wednesday!
    cheri recently posted..Lemon-Frosted Pistachio CakeMy Profile

    • says

      Thanks so much cheri! I cook quite a bit with celery root now, but for the longest time I just wasn’t quite sure what to do with it. At Thanksgiving I mixed roasted celery root with potatoes for mashed potatoes, and sometimes I just use them as a side vegetable straight from roasting. My next project to experiment with slabs of celery root as a ‘steak’. But I need to wait for the kitchen remodel to be done before I can really dig in :-)
      The Wimpy Vegetarian recently posted..Vegetarian Cornish Pasties for St. Patrick’s Day: #Yummly PostMy Profile

  2. says

    Unless my memory is failing me, I think these were mentioned in Harry Potter and I am prettty sure I remember wondering what they were. Now I know! And they look SO delicious! Your version kind of reminds me of chicken pot pie empanadas with the celery and the potato and everything…but with cheese and puff pastry!!! Which makes it incredibly more yum :) Fabulous guest post!!
    Erika recently posted..Baked Tofu Banh MiMy Profile

    • says

      Thanks so much Jean! So fun hearing a little about your remodel thru twitter LOL. I’m not very regular right now on the blog unfortunately. Mostly because my days are filled with decisions, ordering tile, cabinet hardware, etc. Ai-yi-yi. But we love our contractor – he’s doing a fabulous job with the remodel and navigating hubby’s and my little ‘debates’ over material selections and installation. New floor should be finished up today hopefully, and we’re thrilled with it. Some of the new cabinets go in on Monday – so excited to see everything happen, piece by piece. Hats off to you for being the contractor on your kitchen remodel. I’m in awe of you!!!

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