Vegetable Pasties
A good Cornish pasty is hard to beat, but finding a local outstanding commercial specimen is a rarity. I have wistful memories of a pasty I ate in England in 1999, sitting in a hire car, rain pouring down outside. My friend and I had gone to Tintagel to see the legendary King Arthur’s castle, but the pasty was the hero on that day.
Recently, again I was in Cornwall. I planned a stop in Tintagel for lunch based on twelve year old memories. Being the practical person I am, I was: a) surprised there was a bakery at the same location, and b) delighted to rediscover the world’s best pasty. It was bucketing with rain (again) so we ate our lunch in the car (again). The pasty was so good we went back for seconds. No need for dinner that night!
If ever you are in Tintagel, or Bude or St Ives, be sure to buy a pasty from Pengenna Pasties, I especially recommend the lamb variety.
Home again in Melbourne, the best pasty locally comes out of my kitchen. Enjoy!
1 carrot, peeled and diced
1 parsnip, peeled and diced
1 swede, peeled and diced
1 Turnip, peeled and diced
2 sticks celery, diced
1/2 cob corn, kernels only
1/3 cup peas, fresh or frozen
1/2 zucchini, diced
2 med potatoes, scrubbed and diced
3 large leaves of silverbeet, washed, stems removed, chopped
Small wedge pumpkin, peeled and diced
1 vegetable stock cube, I use Swiss nature brand
Pepper
1 egg yolk + 2 tablespoons cold water, whisked
Sesame seeds
1 quantity of Sour Cream Pastry
Mix all the prepared vegetables together in a large pot that has a tight fitting lid. Dissolve the stock cube in 1/2 cup hot water, then add to the vegetables. Bring to the boil, reduce the heat to a low simmer, cover tightly and steam the vegetables, stirring frequently. The vegetables will soften and as they start to collapse, remove the lid, increase the heat and cook until all the moisture has evaporated. Season to taste and cool.
Preheat the oven to 200C. Line an oven tray with baking paper.
Lightly flour the bench then roll the pastry about 2mm thick. Cut circles using a saucer as a guide. Brush the edge of each circle with egg wash, spoon 2-3 dessertspoons full of cold vegetables into the centre then bring the edges together over the vegetables then pleat the edges to hold then together. Continue until either pastry or veggies used up. Brush each pastry with more egg wash and sprinkle with sesame seeds. Bake until golden 25 – 30 minutes. Enjoy with ketchup or homemade tomato relish. Makes 15 pasties which freeze well. Reheat in the oven from frozen.
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Looks amazing!!! can’t believe you were able to go back after 12 years and still have the same amazing pastie experience…that is seriously awesome!!!!
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