From the Garden Pasty Filling

This savory filling uses produce found in an English styled vegetable and herb garden, providing flavor, texture, and nourishment. This filling recipe is crafted for a English Cornish Pasty or hand pie.  From the Garden Pasty Filling is the vegetarian hand pie, as the classic version of a Cornish Pasty is usually a meat pie.

Originating in Britain, the Cornish Pasty is a hand pie, usually savory, with a sturdy dough enclosing a filling of steak, potatoes, carrots, onions, and seasonings. These pasties were designed to be a full meal that would hold up in a workman’s pocket until lunch without any protection other than the rich and sturdy crust. Cornish Pasties also differ from other hand pies like calzones or empanadas in the fact that the raw filling cooks while the pastry itself cooks, sealing all of the flavors and nutrients inside an edible wrapper.  This also differentiates this Cornish Pasty Dough from other dough recipes.

Highlighting the seasonality of the garden is enhanced with the Nutritional Yeast, giving extra vitamin B-12 to the recipe, along with herbs, and some English cheddar or umami rich Parmesan, for a structural component and additional flavor.  A vegan version could be made with coconut oil instead of butter for the crust. You can either leaving the cheese out or replacing it with a vegan styled cheese. vegetables can be swapped if they aren’t in season or not available. Use this recipe as a guide, be inspired by the technique and flavor possibilities.

If you are a huge lover Cornish Pasty recipes, I have also created a Lamb Cornish Pasty Filling and a Southwestern Pork Pasty Filling that use the same Cornish Pasty Dough.  The filling option are almost endless for this delicious English Pub Classic.

Makes: 4 large or 8 small pasties

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Apr 2017 | Issue #123

From the Garden Pasty Filling

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From the Garden Pasty Filling is a vegetarian version of a English Cornish Pasty or Hand Pie. Filled with seasonal vegetables inspired by the English vegetable and herb garden.

• CourseLunch
• CuisineBeer Cuisine, British, Vegetarian
• Cooking Beer StyleEnglish Brown Ale, English Pale Ale, English Pale Mild Ale, German Pilsner
• Pairing Beer StyleCalifornia Common | Steam Beer, English Bitter, English Brown Ale, English Dark Mild Ale, English India Pale Ale | IPA, English Old Ale, English Pale Ale, English Pale Mild Ale, English Porter, English Strong Ale
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal
• Food SectionCornish Pasty | Hand Pie, Egg Wash, Filling | Savory, Mushrooms, Onions, Potato, Pub Classics, Vegetable
• Cooking MethodBaking with Beer
• BreweryBeer Advocate

Servings	Prep Time
4 servings	20 minute

Cook Time

60 minute

Servings Prep Time 4 servings 20 minute

Cook Time 60 minute

From the Garden Pasty Filling Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe From the Garden Pasty Filling is a vegetarian version of a English Cornish Pasty or Hand Pie. Filled with seasonal vegetables inspired by the English vegetable and herb garden. CourseLunch CuisineBeer Cuisine, British, Vegetarian Cooking Beer StyleEnglish Brown Ale, English Pale Ale, English Pale Mild Ale, German Pilsner Pairing Beer StyleCalifornia Common | Steam Beer, English Bitter, English Brown Ale, English Dark Mild Ale, English India Pale Ale | IPA, English Old Ale, English Pale Ale, English Pale Mild Ale, English Porter, English Strong Ale SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal Food SectionCornish Pasty | Hand Pie, Egg Wash, Filling | Savory, Mushrooms, Onions, Potato, Pub Classics, Vegetable Cooking MethodBaking with Beer BreweryBeer Advocate Servings Prep Time 4 servings 20 minute Cook Time 60 minute Servings Prep Time 4 servings 20 minute Cook Time 60 minute

Ingredients

Cornish Pasty Dough Ingredients:

• 1 recipe Cornish Pasty Dough, recipe HERE

From The Garden Pasty Filling Ingredients:

• 1 each fennel bulb, core removed and diced
• 1 each onion, yellow, large, peeled and diced
• 1 each carrot, peeled and diced
• 1 each leek cut in half, washed and sliced
• 2 each mushrooms, crimini, diced
• 4 each garlic, cloves peeled and minced
• 1/2 each eggplant peeled and diced
• 8 ounce potato, Yukon gold, diced
• 3 ounce cheese, such as a Parmesan or English cheddar, grated fine
• 1 tablespoon fennel fold, chopped
• 1 teaspoon thyme, fresh leaves only
• 1 teaspoon rosemary, fresh (optional), minced
• 1 teaspoon salt, kosher
• 1 teaspoon Nutritional Yeast Seasoning
• 1/2 teaspoon peppercorns, mixed freshly cracked
• 1/2 teaspoon nutmeg, grated on a Microplane Zester/Grater
• 2 tablespoon beer, such as Pale Ale, Brown Ale or Pilsner
• 4 tablespoon butter, unsalted preferably European style, (optional)

Other Ingredients:

• 1 recipe Egg Wash recipe HERE

Servings: servings

Units:MetricUS Imperial

Instructions

Cornish Pasty Dough Directions:

• Follow the Corning Pasty Dough directions. As the dough rests for 30 minutes, prepare the 'From The Garden Pasty Filling' ingredients.

  

From The Garden Pasty Filling Directions:

• Have a large bowl ready. Add all of the prepared vegetables and seasoning ingredients to this bowl. Toss them together well, making sure everything is thoroughly blended and the ingredients are well distributed.

  
• Follow the Rolling and Filling directions Corning Pasty Dough directions. To increase the richness of the final pie, add 1/2 – 1 tablespoon of butter to the top of each pasty’s filling before folding over the Cornish Pasty Dough.

  
• Leaving an edge for the opposite edge to stick to, brush with Egg Wash. Fold the opposite side of the dough over the filling and, making your hand into a cup, lightly press down to remove any air and create a half moon shape. Now pick a pattern to cut air holes into the top of the Cornish Pasty Dough, that are also an identification of the filling type. Pricks of a fork, an X or /// can be used. Place the 'From The Garden' filled pasty onto a silpat or parchment lined sheet tray.

  
• Refrigerate the pasties for 20 – 30 minutes to chill them, helping to prevent the dough from shrinking during the cooking process.

To Bake:

• Preheat the oven to 400°F | 204°C. Brush the surface and edges with an even layer of Egg Wash. Bake pasties for 45 – 60 minutes, looking for a nice golden brown crust, and a fully cooked, warm filling. (The internal temperature should be around 200°F | 93°C). Allow to cool slightly before serving.

  

Recipe Notes

Other Cornish Pasty | Hand Pie Recipes:

From the Garden Pasty Filling

Lamb Cornish Pasty Filling

Southwestern Pork Pasty Filling