Cornish Pasties

Ingredients

Serves 4

Pastry

• 8 oz / 225g plain flour
• 4 oz / 115g very cold vegan margarine
• Pinch salt
• Cold water to mix

Filling

• 2 oz / 55g vegan margarine
• 1 stick celery, finely chopped
• 1 medium carrot, finely chopped
• 1 medium potato, diced
• 1 small onion, sliced
• 2 oz / 55g mushrooms, coarsely chopped
• 1 tsp mixed dried herbs
• Seasoning to taste
• 1/2 tsp yeast extract

Method

1. Pre-heat oven to 200C/400F/gas mark 6
2. Start with the pastry: rub margarine into flour, mixing well. Add salt and then just enough water to bind the mixture to a stiff dough. If possible cover with cling film and leave in the fridge for half an hour.
3. Roll the dough out and cut into four even-sized squares, placing them onto a lightly greased baking sheet.
4. Melt the margarine and gently fry the celery, carrot, potato and onion for 5 minutes. Add mushrooms, cover pan and cook on a low heat for 10 minutes more, or until soft. Add herbs, seasoning and yeast extract.
5. Divide the vegetable mixture between the squares of dough, draining first if necessary. Dampen the edges with water, fold across diagonally, and press firmly to seal.
6. Bake for 20 minutes, or until the pastry is cooked.

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