Cornish Pasty

🥘 Ingredients

• strong white bread flour 500 g
• salt 2 tsp
• vegetable shortening 400 g
• ice-cold water 150 ml
• vegetable stock 200 ml
• garlic powder ¾ tsp
• onion granules ¾ tsp
• dried rosemary ¼ tsp
• dried thyme ¼ tsp
• nutritional yeast 1 Tbsp
• soy sauce 1 ½ tsp
• cornflour 20 g
• water 3 Tbsp
• potato (peeled and diced 1cm cubes) 200 g
• swede (rutabaga) (peeled and diced 1cm cubes) 100 g
• mushrooms (chopped) 75 g
• onion (peeled and diced) 75 g
• dairy-free margarine 2 tsp
• dairy-free milk 2 Tbsp

1. 1

   Sift strong white bread flour and salt into a bowl . Rub vegetable shortening (chilled and cut into chunks) loosely into the flour, leaving visible chunks. Add ice-cold water 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 ½ hours .
2. 2

   Combine vegetable stock , garlic powder , onion granules , dried rosemary , dried thyme , nutritional yeast , soy sauce , cornflour , and water 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.
3. 3

   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) , swede (rutabaga) (peeled and diced 1cm cubes) , mushrooms (chopped) , and onion (peeled and diced) on one half of each circle. Top with 2-3 teaspoons of cold gravy and dairy-free margarine per pasty. Brush edges with dairy-free milk (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.