Ploughmans Pasties

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


  1. 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.


  • 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


  1. Preheat the oven to 180-190C and line a large baking sheet with baking parchment.
  2. 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.
  3. 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.
  4. In separate bowls add the cooled potato, pickle, cheese, butter and cooked onions.
  5. Remove the pastry from the fridge and leave to roll for 5 minutes.
  6. Decide how big you want the pasties, cocktail or bigger and cut out your pasty cases using a suitable size plate or ring.
  7. 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.
  8. 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.
  9. Brush the edges with milk, fold over and seal with either the prongs of a fork or by crimping.
  10. Place on the tray and repeat until they are all done.
  11. Brush all over with the milk and place in the hot oven. Cook for 20-25 minutes or until golden brown.

If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page I love seeing your versions of the recipes. I would love to hear your comments too.

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