Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Not Quite a Cornish Pasty

Squash Feta Pasties

Growing up in a far flung part of the country, the railway was a bit of a lifeline to the civilised world. Back along, the roads weren’t so good and leaving Cornwall was not for the faint hearted. Thankfully, we’ve always had a mainline train service that carried us up to Plymouth, Exeter and even London. Three cheers for Isambard Kingdom Brunel and his Great Western Railway! We were able to visit geographically distant relatives in East Anglia and Scotland without too much trouble thanks to the train. We also got to take in some pretty gorgeous countryside on the way.

This is all well and good, but what’s this got to do with pasties you may be wondering? Well, Great Western Railway (GWR) challenged me to make a Cornish Pasty to mark the Great Cornish Food Festival (GCFF) last month. GWR serve a variety of Cornish and other South West products on their trains and was also the key sponsor for this year’s GCFF. This is a not to be missed event in the Cornish food calendar and if you follow me on social media, you will know I made the trip down to Truro to ‘get the vibe”. For a taste of what it was like, take a look at CT’s guest post on a previous year’s festival.

GWR Hamper

I was sent a hamper with some of the aforementioned products which CT and I made short shrift of. I found Cornwall’s very own home grown tea from the Tregothnan Estate, a packet of Mr Filbert’s mixed nuts with Cornish Sea Salt and a lovely box of homemade Cornish fairings along with some saffron cakes. Amongst the other goodies, I was pleased to see two bottles of sparkling drinks from our favourite ginger beer maker, Luscombe and a bottle of Admiral’s Ale which made a fine accompaniment to our pasties. A GWR apron and a copy of Mitch Tonks’ My Little Black Book of Seafood were also included. 

So to the pasty. A Cornish pasty is a pastry case filled with a cheap cut of beef steak, onion, floury potatoes and swede, usually referred to as turnip in these ‘ere parts. Traditionally, it had a ridged seal running along the top; this acted as a disposable handle for the miners so they could eat the pasty without contaminating it with the toxic metals on their hands. Being a vegetarian, making such a pasty was out for me, though CT and my mother would have been delighted.

Squash Pasties

As it’s pumpkin season, I decided I’d make one with squash, chilli, chard and feta – proper job! What a good idea that was. As I’d already gone completely off piste with the challenge, I also decided to make my ab fab flaky pastry once again – it’s just too good not to use. My one concession to the Cornish nature of the pasty was to make the pastry ridge across the top rather than along the side. This is much trickier to get right; I approached the business of filling with due care and attention and luckily pulled it off. Nevertheless, I insisted CT wash his hands before eating one. ‘Tis a pasty, but not as we know um, Jago.

Squash, Chilli and Chard Feta Pasties
Yields 6
A tasty autumnal pasty filled with colourful seasonal veg and a bit of spice to keep out the chill. The dough is malleable and easy to use and makes for a wonderfully buttery and flaky pastry.
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Cook Time
25 min
Cook Time
25 min
Filling
  1. 2 tbsp olive oil
  2. 1 medium sized butternut squash (about 500g flesh) - cut into small cubes
  3. 3 cloves garlic - finely chopped
  4. 1 red chilli (seeds kept in or out depending on how hot you like your food) - finely chopped
  5. 10 fresh sage leaves - finely chopped
  6. bunch of chard (about 250g) - stalks finely sliced and greens roughly chopped
  7. a dash of tamari (or pinch of salt)
  8. a grinding of black pepper
  9. 200g feta cheese
  10. a few drops of lemon juice
Pastry
  1. 125g wholemeal spelt flour
  2. 125g plain flour
  3. 150g unsalted butter
  4. pinch of Cornish sea salt
  5. 3 tbsp yoghurt
Filling
  1. Fry the pumpkin with the olive oil in a large pan for 5 minutes or so. Add the garlic, chilli and sage and stir fry for a couple of minutes.
  2. Add the chard stalks and stir fry for another couple of minutes, then add the chard greens, tamiri and pepper.
  3. Put a lid on the pan and cook gently for 5 minutes. You may need a splash of water if it's looking too dry.
  4. Take off the heat, allow to cool, then crumble in the feta cheese, add a squeeze of lemon juice and stir.
Pastry
  1. Cut butter into flour, salt and cinnamon and either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
  2. Stir in the yoghurt with a knife until the mixture comes together into a ball,
  3. Cover and leave to rest in the fridge or a cool place for Β½ hr.
  4. Roll out on a floured surface to about 2mm thick.
  5. Cut into 6 circles using a 17cm side plate as a guide, gathering the unused bits and re-rolling as necessary.
  6. Place a couple of heaped tbsp of the filling in the middle of the circles and bring the sides up around it to meet in the middle. You want a well stuffed pasty, so add a little more filling if you think it can take it. Crimp the pastry together with your fingers in true Cornish fashion.
  7. Place on a buttered baking tray and bake for 20-25 minutes when the pastry should be golden on top and crisp underneath.
Notes
  1. Makes 6 x 17cm pasties.
Tin and Thyme http://tinandthyme.uk/
Meat Free MondaysI’m sending this off to Jac at Tinned Tomatoes for Meat Free Mondays. The pasties were delicious served hot with a good serving of steamed kale.

 

 

Extra Veg LogoAs I managed to pack a fair amount of veg into these pasties, I’m sharing them with Extra Veg hosted at Veggie Desserts this month on behalf of Fuss Free Flavours and Utterly Scrummy.

 

 

Cook Once Eat TwiceAs these provided three days worth of meals for the three of us, these pasties are also being shared with Cook Once Eat Twice over at Searching for Spice. We had them two days running and the other two are sitting in the freezer waiting to be eaten at some future date.

Other pasties and hand pies you might like

Disclaimer: I was sent a hamper of snacks and a shopping voucher in order to buy the ingredients needed for this recipe. I was not required to write a positive review and as always, all opinions are my own.

Comments

  1. Leave a Reply

    Annabel
    20th October 2015

    This looks a delicious version! You can’t ever beat a good traditional, but it’s nice to mix it up anyway πŸ™‚
    I popped along to the Food Festival and it was fab to see so many people and such great local produce!
    Abel x

    • Leave a Reply

      Choclette
      20th October 2015

      Ah, my mother would agree with you entirely Annabel, I think she is addicted to the true Cornish pasty. It was great to see the festival thriving and so much on offer.

  2. Leave a Reply

    Kath
    20th October 2015

    Oh how lovely, the colours are wonderful, the pastry looks delicious. That hamper looks good too. I must try that Cornish tea.

    • Leave a Reply

      Choclette
      20th October 2015

      Now I’ve discovered my wonderful pastry Kath, there is no stopping me. It was a rare thing indeed for me to make before and as for pasties? No way. The only tea grown in the UK just has to be tried.

    • Leave a Reply

      Choclette
      20th October 2015

      Thanks Helen. I have to say they were scrumptious. Luckily, I put a couple in the freezer, so there are more to enjoy.

    • Leave a Reply

      Choclette
      20th October 2015

      Thanks Angie. The main alternative down here are cheese and onion pasties, but I think mine are just a little bit better πŸ˜‰

  3. Leave a Reply

    Kate | The Veg Space
    20th October 2015

    How lovely! That filling looks so scrummy, great combination of flavours, and I’m a recent spelt flour convert so these are right up my street! Can’t beat a good pasty. Thanks for linking to my cheese & onion pasties!

    • Leave a Reply

      Choclette
      20th October 2015

      Thanks Kate. I used to hate making pastry until I started using this recipe. It’s just so easy to use and always turns out beautifully flaky. Spelt is such a lovely flour – I’ve been using it for years.

  4. Leave a Reply

    manu
    20th October 2015

    I love Cornish pastry, they turned out so yummy!

    • Leave a Reply

      Choclette
      21st October 2015

      Thank you Liz. Enjoying making pastry is relatively new for me, but now there’s no stopping me πŸ˜‰

  5. Leave a Reply

    Dom
    21st October 2015

    they look damn fine but isn’t it a little like sending coals to Newcastle? ;0)

    • Leave a Reply

      Choclette
      21st October 2015

      Haha Dom. I can honestly say I’ve never found a pasty in Cornwall quite like this one πŸ˜‰

  6. Leave a Reply

    Janice
    21st October 2015

    How delicious, pumpkins would make great pasties. Some lovely looking goodies in your hamper too.

  7. Leave a Reply

    Sarah Maison Cupcake
    21st October 2015

    I’ve not made any pasties for ages and now you’ve psyched me up to have a bash using dairy free pastry and maybe some soya mince. I always love the story about the crinkly bit being because of the tin miners!

    • Leave a Reply

      Choclette
      21st October 2015

      Dairy free pastry might be my next challenge Sarah. I only found a fail safe pastry recipe about a year ago, so finding a dairy free one might be the next step.

  8. Leave a Reply

    Janie
    21st October 2015

    Ha! That made me giggle, and I reckon this would taste just as good as the best steak pasty in the county πŸ™‚
    Janie x

    • Leave a Reply

      Choclette
      21st October 2015

      Ah thank you. I can’t vouch for that, but CT said he enjoyed it just as much as he would have done a steak pasty, but I guess he had to say that!

  9. Leave a Reply

    Corina
    21st October 2015

    These sound delicious! I love a good pasty and often find I prefer vegetarian ones anyway. Thank you so much for linking up with #CookOnceEatTwice

    • Leave a Reply

      Choclette
      22nd October 2015

      Thanks Corina, I usually go for a cheese and onion pasty if eating out, but these are even better πŸ˜‰

  10. Leave a Reply

    Kacie
    21st October 2015

    These look like proper traditional pasties… but I love the creativeness of the filling!

    • Leave a Reply

      Choclette
      22nd October 2015

      Thanks Kacie. Now I realise they aren’t too difficult to make, there will be no stopping me πŸ˜‰

    • Leave a Reply

      Choclette
      22nd October 2015

      They would be fab for Halloween Claudia. Let me know how you get on.

  11. Leave a Reply

    Claire | Sprinkles and Sprouts
    22nd October 2015

    I am loving the filling, I bet the pumpkin and salty feta are perfect together.
    I love a good cornish pasty.
    I went to university in Exeter and we used to have a pasty van that would set up by the nightclub on a Monday night.
    Yum πŸ™‚

    • Leave a Reply

      Choclette
      23rd October 2015

      Thanks Levan. I’ve now got your popping eyes in my head – just about right with Halloween coming up πŸ˜‰

    • Leave a Reply

      Choclette
      23rd October 2015

      Ooh gourmet pasties? I hadn’t quite thought of them like that, but I like it πŸ™‚

  12. Leave a Reply

    Trish
    23rd October 2015

    Wow, I’d never heard of a pasty until right now! They look sooooooo delicious! I love the use of the squash!

    • Leave a Reply

      Choclette
      23rd October 2015

      Thanks Trish. Pasties are really big in the UK and especially so in Cornwall πŸ™‚

  13. Leave a Reply

    Johanna @ Green Gourmet Giraffe
    24th October 2015

    I wish they sold cornish pasties like these on trains – I usually take my own food as I am a bit suspicious of what might be on offer. I’ve never tried the crimping on the top rather than the side – can imagine it is a challenge but will have to try it if I get some time

    • Leave a Reply

      Choclette
      24th October 2015

      Oh yes, I’m with you there Johanna. The other thing about a pasty is they are hopeless if warmed up in a microwave, they need to come from an oven so the pastry is crisp.

    • Leave a Reply

      Choclette
      2nd November 2015

      Thanks Helen. I’ve still got a couple squirrelled away in the freezer and that makes me feel good πŸ˜‰

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