Vegan, vegetarian, gluten-free, nut-free
- Preparation Time 30 Minutes
- Cooking Time 20-25 Minutes
- Serves 4-6 Depending on the size
We are very proud of our Devonshire or Cornish pasties.
They are one the biggest food traditions of the Westcountry, steeped in history. A one time perfect hearty lunch for miners, the deep crust providing a perfect handhold.
I loved them, years back, they were a perfect lunchtime treat when taking my boys into the town shopping centre for the day.
Buttery crispy shortcrust pastry encasing a filling of your choice. Traditionally made using meat, but my favourite has always been cheese and onion one as I never liked the texture of meat.
Veganising them to me, were quite a natural and easy process. This could only be done though until I developed a good, strong gluten-free pastry.
I wanted to make my pasty a little different so my Ploughman’s pasty was born. Filled with fresh ingredients such as onion, garlic, fresh thyme, potatoes, pickle and some strong vegan cheese (your choice
*Notes*
- How can I get a golden crust without using eggs?
Try adding a small amount of turmeric to some plant-based milk to give it that golden glow.
2 . I am coeliac and don’t want to make the pastry.
Why not use some vegan and gluten-free puff pastry. Just-Rol does one which has given me great results.
3.Not keen on onion?
Substitute them for some leeks, the white part is much milder than onions.
Ingredients
- 1 quantity of short-crust {see link below}
- 1 large onion finely sliced
- 1 clove of garlic
- a few sprigs of fresh thyme {optional}
- 2 large potatoes, chopped into 1 cm cubes
- 200 g of strong cheese {vegan if necessary, I used Violife mature and homemade mozzarella
- 50g of vegan butter
- 50-70 g of your favourite pickle, one that is vegan or gluten-free. I use Branston original or their orchard fruit varieties
- Salt and ground black pepper
- Dairy-free to glaze and seal
Here are the links to my gluten-free flour mix and short crust pastry recipes
https://theglutenfreeveganalchemist.com/2020/10/21/making-your-own-gluten-free-plain-flour/https://theglutenfreeveganalchemist.com/2020/11/06/shortcrust-pastry/
Instructions
- Preheat the oven to 180-190C and line a large baking sheet with baking parchment.
- If you have not already made your pastry or are using bought puff pastry, then make your pastry and leave to cool in the fridge for 30 minutes.
- In a frying pan, heat a knob of butter and a small amount of oil. Add the onions then fry on a medium to low hear for 5 minutes and then add the crushed garlic and sprigs of time, season and turn to low heat and cook until opaque and golden. Approximately 10 Minutes.
- In separate bowls add the cooled potato, pickle, cheese, butter and cooked onions.
- Remove the pastry from the fridge and leave to roll for 5 minutes.
- Decide how big you want the pasties, cocktail or bigger and cut out your pasty cases using a suitable size plate or ring.
- Take the first one and fold in half , unfold and place one half draped over the rolling pin, as in the video. This gives you a guide to how much filling you can add.
- Spread on some pickle first and then a mixture of cheese, onion and potato. Make sure you season well and then add a few dots of butter.
- Brush the edges with milk, fold over and seal with either the prongs of a fork or by crimping.
- Place on the tray and repeat until they are all done.
- Brush all over with the milk and place in the hot oven. Cook for 20-25 minutes or until golden brown.
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- Vegan (Tofu) Schnitzel
- “Cheese” and Tomato Tartlets
- Coffee & Walnut Cupcakes
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.
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