From the Garden Pasty Filling
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.
| Servings | Prep Time |
| 4servings | 20minute |
| Cook Time |
| 60minute |
|
|
Ingredients
Cornish Pasty Dough Ingredients:
- 1recipe Cornish Pasty Dough,recipe HERE
From The Garden Pasty Filling Ingredients:
- 1each fennel bulb,core removed and diced
- 1each onion, yellow, large,peeled and diced
- 1each carrot,peeled and diced
- 1each leekcut in half, washed and sliced
- 2each mushrooms, crimini,diced
- 4each garlic, clovespeeled and minced
- 1/2each eggplantpeeled and diced
- 8ounce potato, Yukon gold,diced
- 3ounce cheese,such as a Parmesan or English cheddar, grated fine
- 1tablespoon fennel fold,chopped
- 1teaspoon thyme, freshleaves only
- 1teaspoon rosemary, fresh(optional), minced
- 1teaspoon salt, kosher
- 1teaspoon Nutritional Yeast Seasoning
- 1/2teaspoon peppercorns, mixedfreshly cracked
-
1/2teaspoon
nutmeg,grated on a Microplane Zester/Grater
- 2tablespoon beer,such as Pale Ale, Brown Ale or Pilsner
- 4tablespoon butter, unsaltedpreferably European style, (optional)
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