>> source: https://aveganvisit.com/home/a-proper-vegan-cornish-pasty/
>> serves: 4
>> total time: 4 hours
>> tags: dinner, vegan, british, pastry

-- Rough-Puff Pastry
Sift @strong white bread flour{500%g} and @salt{2%tsp} into a #bowl{}. Rub @vegetable shortening{400%g} (chilled and cut into chunks) loosely into the flour, leaving visible chunks. Add @ice-cold water{150%ml} 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}.

-- Gravy
Combine @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{1.5%tsp}, @cornflour{20%g}, and @water{3%Tbsp} 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.

-- Assembly
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){200%g}, @swede (rutabaga) (peeled and diced 1cm cubes){100%g}, @mushrooms (chopped){75%g}, and @onion (peeled and diced){75%g} on one half of each circle.
Top with 2-3 teaspoons of cold gravy and @dairy-free margarine{2%tsp} per pasty.
Brush edges with @dairy-free milk{2%Tbsp} (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.