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A vegetarian Cornish pasty broken open to show the filling, with two others in the background.
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5 from 1 vote

Vegetarian Cornish Pasties

Flakey Cornish pasties filled with creamy celery root, potatoes, leeks, and pickled apples. Great for St. Patrick's Day!
Prep Time40 minutes
Cook Time55 minutes
Pickling time30 minutes
Total Time1 hour 35 minutes
Course: Appetizer, Side Dish
Cuisine: Irish
Keyword: Vegetarian Cornish pasty recipe
Servings: 8
Calories: 132.3kcal
Author: Susan Pridmore

Ingredients

Quick Pickled Apples and Shallots

  • 1 ½ cups finely diced apple about 1 large apple, Fuji and Honeycrisp are both good choices
  • ½ cup minced shallots, about 1 large
  • ¼ lemon, juiced
  • ¾ cup apple cider vinegar
  • 8 teaspoons sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon coarse black pepper

Cornish Pasties Filling

  • 1 tablespoon unsalted butter
  • 2 tablespoons 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 teaspoon kosher salt
  • ¼ teaspoon coarse pepper
  • 2 tablespoons Leek Confit (optional)
  • ½ teaspoon Dijon country mustard
  • 2 tablespoons crème fraîche
  • 2 tablespoons coarsely grated Gruyere cheese
  • ¼ cup Quick Pickled Apples and Shallots recipe below
  • Frozen puff pastry or short pastry pie dough

Instructions

  • Make the Leek Confit if you plan to use it in the filling. It can be made up to 2 weeks ahead and kept in the refrigerator in a sealed container.

Pickled Apples and Shallots

  • 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.
  • 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:

  • 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.
  • Lightly mash and stir in 2 tablespoons of Leek Confit (if using), reserving the remaining confit for another use. Add the mustard, crème fraîche, Gruyere cheese, and ¼ cup Pickled Apples and Shallots. Allow to cool.

Make the Pasties

  • Preheat the oven to 400˚F. Roll out thawed pastry and cut into 5” circles using a sharp knife. I have a small mixing bowl I use that’s the perfect size to trace around.
  • 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.
  • Place on a baking sheet lined with parchment paper, and bake for 25 minutes.
  • Serve warm.

Nutrition

Calories: 132.3kcal | Carbohydrates: 15.6g | Protein: 2.4g | Fat: 6.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.3g | Trans Fat: 0.1g | Cholesterol: 7.8mg | Sodium: 700.1mg | Potassium: 240.8mg | Fiber: 1.7g | Sugar: 8.4g | Vitamin A: 137.9IU | Vitamin C: 5.4mg | Calcium: 59mg | Iron: 0.6mg