Cornish Pasties Recipe | Vegetarian Times Skip to main content

Cornish Pasties

Like Ireland, Cornwall is a Celtic region, so it’s no surprise that these turnovers are a favorite in pubs all over Ireland.


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1 ¾ cups all-purpose flour, plus more for rolling
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½ tsp. salt
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5 Tbs. cold margarine, cut into cubes

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1 tsp. vegetable oil
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1 small onion, finely diced (½ cup)
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1 stalk celery, finely diced (¼ cup)
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2 cloves garlic, minced (2 tsp.)
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1 small rutabaga, peeled and diced (1 cup)
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1 small potato, finely diced (½ cup)
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1 carrot, peeled and finely diced (½ cup)
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½ tsp. dried thyme
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2 large eggs
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1 Tbs. spicy brown mustard
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¼ cup grated reduced-fat Gruyere cheese


1. To make Dough: Sift flour and salt into bowl. Cut in margarine using pastry cutter, 2 knives, or your hands. Mixture should resemble coarse meal. Stir in 6 to 8 Tbs. ice water, or just enough to hold mixture together. Pinch dough between your fingers; if it sticks, dough is wet enough. Shape into disc, and wrap in plastic wrap. Chill 1 hour.

2. To make Filling: Heat oil in large skillet over medium heat. Add onion, celery, and garlic; cook 5 to 7 minutes, or until onion is lightly browned. Add rutabaga, potato, carrot, and thyme; cook 3 minutes, then add 1/2 cup water. Reduce heat, cover, and steam vegetables 10 to 12 minutes, or until tender.

3. Whisk 1 egg with mustard in large bowl. Stir in vegetables and Gruyère, and season with salt and pepper, if desired. Whisk remaining egg with 2 Tbs. water in separate bowl to make egg wash, and set aside.

4. Preheat oven to 400°F. Coat baking sheet with cooking spray.

5. Divide Dough in half, and roll 1 half out on floured work surface to 1/8-inch thickness. Cut out 8 discs with 5-inch round cutter. Add leftover Dough to remaining Dough, and repeat to make 8 more Dough discs. Roll each disc out to long oval; brush edges of each oval with egg wash. Place 3 Tbs. Filling on 1 side of oval, and fold Dough over to make semicircle. Press Dough around Filling to remove any air, making sure no Filling leaks out of edges. Crimp edges with fork tines to seal. Repeat with remaining Dough and Filling until you have 16 pasties. Brush tops with egg wash, and sprinkle with salt and pepper, if desired. Bake on prepared baking sheet 25 to 30 minutes, or until golden brown.

Nutrition Information: 

6 g
Total Fat: 
10 g
Saturated Fat: 
3 g
27 g
55 mg
284 mg
2 g
2 g
Makes 16 pasties

Comments on this Recipe

Instead of listing fat in grams in your recipes it would be helpful if you would list calories of fat so one could easily determine percent of fat in each recipe.

This is in response to Les Johnson: For those who don't know, each gram of fat equals 9 calories. So if you have 10 grams of fat, then that's 90 calories. That means this recipe comes out to about 41% calories from fat.

I grew up in Michigan and really missed pasties. I made these for the whole family and they were very well received. I have not found a vegetarian recipe with the same flavor as the pasties I remember from Northern Michigan until now.

I made these a couple of times last year. The filling lasted for more than one recipe. They were a hit every time.

I didn't have anything to compare these too. Made them for St. Patrick's Day. I found them pretty bland. I think they needed more flavor.

Interestingly enough, my calorie calculator figures everything to be about 1/2 of what your calculations say...and that's with using full fat gruyere.

And now, after making them, it seems that this recipe only makes 8 pasties, not 16. I made the recipe exactly...rolled dough to 1/8"...5" round cutter...3 Tbsp filling. There was literally just enough to make 8 pasties.

I made this today substituting my own pie crust for the one listed in the recipe. White flour and margarine and not healthy ingredients in my opinion. I also added 1 cup of kale to the filling (added for the last two minutes of the steaming step)it went really well with the other ingredients. I ended up with some extra filling so I baked it in a small tart pan for the same time as the pies, turned out very well. Very nice recipe (except for the margarine, eww). Next time I make this, I think I'll double up on the recipe and freeze the extras.

We love these! The flavor is amazing and you can make tons of substitutions to make them your own. Sometimes I cheat and use store-bought pie crust instead of making my own so that I can save on time.

Gruyere? In a Cornish Pasty? You've got to be kidding!

I use butter, not marg. Also, add mild curry powder and some extra spices to give veges a bit of oomph.

Swiss cheese in a pasty ??!! (shudders). Pasties are not just pub food either.

Nice recipe. This recipe makes 8 pasties, not 16. They are quite good and easy on-the-go food but really need much more flavor. Will not be using the Gruyere next time, any suggestions?