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Vegetarian Cornish Pasty

Vegetarian Cornish Pasty
    • Prep time:
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  • Serves: 6

A Vegetarian take on the classic Cornish pasty. Normally these pasties are made with beef, onions, swede, and potatoes. For these I use veggie style beef, but if you're not vegetarian then you can use real beef. This vegetarian Cornish pasty recipe is warming and delicious.


For The Shortcrust Pastry

  • 450g plain flour
  • 2tsp baking powder
  • 1tsp salt
  • 125g unsalted butter
  • 2 egg yolks
  • 125ml cold water

For The Vegetarian Cornish Pasty Filling

  • 450g potato, finely diced
  • 150g swede, finely diced
  • 150g onion, finely chopped
  • 300g vegetarian style beef, chopped (you could use Quorn mince if you can't find veggie beef)
  • 1tsp sea salt
  • 1 tbsp freshly ground black pepper
  • 50g butter
  • 1 egg, beaten


To make the shortcrust pastry:

Place the flour, baking powder, salt, butter, and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry miraculously appears – you may not need all the water. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.

To prepare the Cornish pasty filling:

Preheat the oven to 180°C/Fan 160°C/Gas mark 4. Roll out the pastry to the thickness you like, being careful not to rip it. Using a dinner plate as a template, cut out 6 discs of pastry (about 23cm across).

Season the vegetables separately with salt and black pepper.

The veggie style beef used in this vegetarian Cornish pasty recipe
The veggie style beef I used in my vegetarian Cornish Pasties

Put the beef into a bowl and mix with the flour and some salt and pepper. Firmly pack some potatoes, swede, onions, and beef on one half of the circle, leaving a gap around the edge. Dot with butter. Brush around the perimeter of the pastry circle with the beaten egg, then fold the pastry over the vegetables and meat and seal firmly. Starting at one side, crimp the edges over to form a sealed D-shaped pasty. Brush the whole pasty with a beaten egg, then cut a small steam hole in the centre with a sharp knife.

A circle of pastry with the mix of potatoes, swede, onions, and beef piled on one side.
The mix of potatoes, swede, onions, and beef on one half of a pastry circle

Repeat to make the other pasties. Put the vegetarian pasties in the oven and cook for 50 mins until they are golden and crispy and the filling is cooked through. Leave them to rest for 5-10 mins before eating. They are great served warm, but can be eaten cold too.

Four Vegetarian Cornish Pasties on a metal tray, ready to go in the oven.

If you try following this Vegetarian Cornish Pasty recipe, I’d love to see the result!

Check out more recipes


Storing leftover Vegetarian Cornish pasties

If you have any leftover pasties, you can leave them to cool thoroughly and then store wrapped in a few layers of tight clingfilm in the fridge for up to five days.