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Squash Chilli Chard Feta Pasties – A Vegetarian Take on a Cornish Pasty

Squash Chilli Chard Feta Pasties

This recipe for squash chilli chard feta pasties makes for perfect autumnal comfort food. It’s a vegetarian take on a traditional Cornish pasty. So it’s filled with colourful seasonal veg and a bit of spice to keep out the chill. The pastry is really easy to prepare and makes them a joy to put together.

Great Western Railway

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. It was also the key sponsor for this year’s GCFF. This is a not to be missed event in the Cornish food calendar. If you follow me on social media, you’ll 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 fabulous guest post on a previous year’s festival.

GWR Hamper

Great Cornish Food Festival

Great Western Railway sent me 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. There was also a bottle of Admiral’s Ale which made a fine accompaniment to our pasties.

I also unpacked a GWR apron and a copy of Mitch Tonks’ My Little Black Book of Seafood. I’m not quite sure what I’m going to do with the latter, but I’m sure I’ll find a home for it.

Cornish Pasties

So to the pasty. A traditional Cornish pasty is a pastry case filled with a cheap cut of beef steak, onion, floury potatoes and swede. This last is usually referred to as turnip in these ‘ere parts. Traditionally, the pasty 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. As I’m a  vegetarian, making such a pasty was out for me, though CT and my mother would have been delighted.

Squash Chilli Chard Feta Pasties

As it’s pumpkin season, I reckoned I’d make some vegetarian squash chilli chard feta pasties – proper job! What a good idea that was. I’d already gone completely off piste with the challenge, so I thought I’d make my ab fab flaky pastry once again. It’s just too good not to use.

Squash Chilli Chard Feta Pasties

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. So, 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”.

We had the pasties hot for our main meal with a good serving of steamed kale. They were delicious. In fact we enjoyed them for dinner two days running. The remaining two I’ve put in the freezer where they’re waiting to be eaten at some future date. Can’t wait!

Other Recipes for Pasties and Hand Pies You Might Like

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Squash, Chilli & Chard Feta Pasties. PIN IT.

Squash, Chilli & Chard Feta Vegetarian Cornish Pasties.

Squash Chilli Chard Feta Pasties – The Recipe

Squash Chilli Chard Feta Pasties
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5 from 1 vote

Squash, Chilli and Chard Feta Pasties

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.
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Lunch, Main Course, Snack
Cuisine: British, Cornish
Keyword: feta, pastry, pasty, squash, vegetarian
Servings: 6 pasties
Calories: 531kcal
Author: Choclette



  • 2 tbsp olive oil
  • 1 medium sized butternut squash about 500g flesh - cut into small cubes
  • 3 cloves garlic - finely chopped
  • 1 red chilli seeds kept in or out depending on how hot you like your food - finely chopped
  • 10 fresh sage leaves - finely chopped
  • bunch of chard about 250g - stalks finely sliced and greens roughly chopped
  • a dash of tamari or pinch of salt
  • grinding of black pepper
  • 200 g feta cheese
  • a few drops of lemon juice


  • 125 g wholemeal spelt flour
  • 125 g plain flour
  • 150 g unsalted butter
  • pinch Cornish sea salt
  • 3 tbsp yoghurt



  • 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.
  • Add the chard stalks and stir fry for another couple of minutes, then add the chard greens, tamiri and pepper.
  • 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.
  • Take off the heat, allow to cool, then crumble in the feta cheese, add a squeeze of lemon juice and stir.


  • 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.
  • Stir in the yoghurt with a knife until the mixture comes together into a ball,
  • Cover and leave to rest in the fridge or a cool place for ½ hr.
  • Roll out on a floured surface to about 2mm thick.
  • Cut into 6 circles using a 17cm side plate as a guide, gathering the unused bits and re-rolling as necessary.
  • 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.
  • Place on a buttered baking tray and bake for 20-25 minutes when the pastry should be golden on top and crisp underneath.


Makes 6 x 17cm pasties.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.


Calories: 531kcal | Carbohydrates: 50g | Protein: 12g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 85mg | Sodium: 475mg | Potassium: 768mg | Fiber: 6g | Sugar: 6g | Vitamin A: 16683IU | Vitamin C: 50mg | Calcium: 277mg | Iron: 4mg


I’m sending these squash, chilli chard feta pasties off to Jac at Tinned Tomatoes for Meat Free Mondays.

As it happens, I managed to pack a fair amount of veg into these pasties. So I’m sharing the recipe with Extra Veg. This is hosted at Veggie Desserts this month.

The pasties provided three days worth of meals for the two of us, so I’m sharing them with Cook Once Eat Twice over at Searching for Spice.

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.


  1. Annabel

    20th October 2015 at 11:31 am

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

    • Choclette

      20th October 2015 at 2:08 pm

      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. Kath

    20th October 2015 at 12:52 pm

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

    • Choclette

      20th October 2015 at 2:11 pm

      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.

  3. Helen @

    20th October 2015 at 1:55 pm

    Those look wonderful – such delicious autumn flavours.

    • Choclette

      20th October 2015 at 2:12 pm

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

  4. Angie@Angie's Recipes

    20th October 2015 at 2:10 pm

    I love this seasonal pumpkin cheese filling even more, Choclette. These look scrumptious.

    • Choclette

      20th October 2015 at 2:14 pm

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

  5. Dannii @ Hungry Healthy Happy

    20th October 2015 at 2:30 pm

    What a great way to use pumpkin. I love the swiss chard in this too.

    • Choclette

      20th October 2015 at 6:26 pm

      Thanks Dannii. Chard is a much underrated vegetable I reckon.

  6. Kate | The Veg Space

    20th October 2015 at 3:30 pm

    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!

    • Choclette

      20th October 2015 at 6:28 pm

      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.

  7. manu

    20th October 2015 at 3:54 pm

    I love Cornish pastry, they turned out so yummy!

    • Choclette

      20th October 2015 at 6:29 pm

      Thank you Manu – you’ve tried everything 😉

  8. Liz Posmyk (Good Things)

    20th October 2015 at 10:49 pm

    Nice one!

    • Choclette

      21st October 2015 at 11:53 am

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

  9. Dom

    21st October 2015 at 10:37 am

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

    • Choclette

      21st October 2015 at 11:54 am

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

  10. Janice

    21st October 2015 at 1:16 pm

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

    • Choclette

      21st October 2015 at 3:11 pm

      Janice, pumpkins DID make delicious pasties 😉

  11. Sarah Maison Cupcake

    21st October 2015 at 1:33 pm

    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!

    • Choclette

      21st October 2015 at 3:15 pm

      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.

  12. Janie

    21st October 2015 at 3:31 pm

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

    • Choclette

      21st October 2015 at 5:24 pm

      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!

  13. Corina

    21st October 2015 at 8:49 pm

    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

    • Choclette

      22nd October 2015 at 11:16 am

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

  14. Kacie

    21st October 2015 at 11:47 pm

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

    • Choclette

      22nd October 2015 at 11:19 am

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

  15. Cassandrea @

    22nd October 2015 at 12:14 am

    Great flavour combo!! Looks fantastic!

    • Choclette

      22nd October 2015 at 11:20 am

      Thanks Cassandrea 🙂

  16. Claudia | Gourmet Project

    22nd October 2015 at 9:49 am

    This will probably be part of my Halloween Menù, wow!!!!

    • Choclette

      22nd October 2015 at 2:07 pm

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

  17. Claire | Sprinkles and Sprouts

    22nd October 2015 at 2:10 pm

    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 🙂

    • Choclette

      23rd October 2015 at 5:52 pm

      Haha Claire, I bet that pasty van did a roaring trade 🙂

  18. Levan @ Crazy Vegan Kitchen

    22nd October 2015 at 2:21 pm

    My eyes ZOOMED into those pasties and POPPED! Gorgeous and simple to make too. Perfect recipe!

    • Choclette

      23rd October 2015 at 5:53 pm

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

  19. Kate @ Veggie Desserts

    22nd October 2015 at 4:44 pm

    I love your gourmet pasty! It sounds fantastic. Thanks for enterine #ExtraVeg!

    • Choclette

      23rd October 2015 at 5:53 pm

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

  20. Trish

    23rd October 2015 at 1:21 am

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

    • Choclette

      23rd October 2015 at 5:57 pm

      Thanks Trish. Pasties are really big in the UK and especially so in Cornwall 🙂

  21. Johanna @ Green Gourmet Giraffe

    24th October 2015 at 1:44 pm

    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

    • Choclette

      24th October 2015 at 5:00 pm

      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.

  22. Helen @ Fuss Free Flavours

    2nd November 2015 at 10:25 am

    I love these, packed with good things as well as a spelt pastry. Delicious! Thanks for sharing with #ExtraVeg

    • Choclette

      2nd November 2015 at 1:58 pm

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


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