Cheese and Onion Cornish Pasties
Learn to make Cornish pasties from home! No yeast or precooking required.
- vegan cheese I used Follow Your Heart American slices
- 1/2 cup aquafaba (canned chickpea water)
- 1 Tbsp extra virgin olive oil
- 2 Tbsp water
In a large bowl, gently whisk together bread flour and salt. Add shortening and butter and gently pinch the flour until it resembles breadcrumbs. Add cold water and knead gently until no dry flour remains. Cover dough with plastic wrap and refrigerate for 3 hours.
In another large bowl, add the ingredients for the filling and mix to combine.
Preheat oven to 325 degrees F on the convection setting. Using a kitchen scale, divide the pasty dough into 6 equal parts. Lightly flour your working surface and use a rolling pin to flatten the pasty dough into a medium-sized disc. Use a slotted spoon to add the filling on top of the dough and top with vegan cheese. Using a pastry brush or your finger, run along the bottom lip of the pasty dough with water and then fold the dough over the filling. Gently crimp together, poke a hole in the top, and set on a baking sheet lined with parchment paper. Repeat until all 6 pasties are assembled.
Whisk aquafaba and olive oil together until light and fluffy – about 1-2 minutes. Use a pastry brush to coat the top of each pasty with the wash.
Bake the pasties for 40 minutes to 1 hour or until the pasties are browned.
Nutrition is an estimate and does not include optional ingredients.
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!
Serving: 351g | Calories: 863kcal | Carbohydrates: 89g | Protein: 13g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 880mg | Potassium: 635mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 5mg