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Saturday, 9 June 2012

Vegetarian Cornish Pasties

Wikipedia states "Side-crimped pasties gave rise to the suggestion that the miner might have eaten the pasty holding the thick edge of pastry, which was later discarded, thereby ensuring that his dirty fingers (possibly including traces of arsenic) did not touch food or his mouth".

I made these for our Jubilee picnic and they were really tasty. They are great for picnic's, lunch or a quick snack. These pasties are filled with cheese, potato and Marmite which is a match made in heaven!


  • 500g potato, grated
  • 200g mature grated cheddar
  • 100g breadcrumbs
  • 1 bunch of thinly sliced spring onions
  • 2 eggs
  • fresh chopped herbs
  • 500g short crust pastry
  • 2 tbsp Marmite


  1. Mix the potato, cheese, breadcrumbs, spring onions and 1 egg in a bowl.Sprinkle over salt and pepper to taste and add in some fresh chopped herbs (use any you have, I used chives and parsley) and mix again.
  2. roll out the pastry so it is just slightly thicker than a pound coin (3.5 mm). Cut the pastry into circles using a 16-17cm round plate as a template, you will probably have to re-roll the pastry a few times.
  3. Warm the Marmite in a small pan with a splash of water so it is runny. Brush the pastry with the Marmite leaving a 2-3cm boarder.
  4. Divide the fillings between the middles of each circles, then beat the left over egg and brush around the boarder of the pastry. Bring up the 2 sides and crimp - if you don't know how to just watch this video .
  5.  If you want to freeze the pastry to cook later just pop them on a tray in the freezer until hard, then put into a freezer bag until required.
  6. Warm the over to 160°C and brush the pasties all over the beaten egg. Cook for 50 mins - 1 hour until golden brown.
  7. Eat warm with brown sauce and lots of salad (or what ever you fancy!).


  1. Wow, really professional looking pasties!

  2. Thank you, I was very pleased as this was my first attempt!