Vegetarian Cornish Pasties by The Wimpy Vegetarian

Vegetarian Cornish Pasties with Potatoes, Apples, and Leek Confit

A few years ago, my husband and I bumped along the roads of Ireland with another couple. For one beautiful week we toured castles, rambled rocky coasts, and relaxed over hardy, comforting food. One of my favorite meals while we were there was Cornish pasties, which actually hail from Cornwall.

For the uninitiated, traditional Cornish pasties are half-mooned shaped flakey pastries stuffed with tender chunks of beef, potatoes, and onions. Perfect fare for cold drizzly days of Ireland or Cornwall.

Vegetarian Cornish Pasties by The Wimpy Vegetarian

Vegetarian Cornish Pasties by The Wimpy Vegetarian

When I migrated to a more vegetarian diet, I wanted to create a vegetarian version, and I created this stuffed pastry filled with potatoes, celery root, and leeks. I added a little sprinkling of pickled apples and shallots for a little acid bite. Feel free to make your own pastry, but I took a slightly easier path with store-bought frozen puff pastry. If you’re throwing a St. Patrick’s Day party this year, or just staying home to enjoy a pint of your favorite beer, these make the perfect appetizer.

Vegetarian Cornish Pasties with Leek Confit by The Wimpy Vegetarian

Vegetarian Cornish Pasties by The Wimpy Vegetarian

Vegetarian Cornish Pasties with Potatoes, Apples, and Leek Confit

Ingredients

    Cornish Pasties Filling
  • 1 Tbsp unsalted butter
  • 2 Tbsp extra-virgin olive oil
  • 1 cup finely diced celery root
  • 1 cup finely diced russet potato
  • 1/4 cup finely diced celery
  • 1/2 cup vegetable broth or water
  • 1 tsp kosher salt
  • 1/4 tsp coarse pepper
  • 2 Tbsp Leek Confit (recipe below)
  • 1/2 tsp Dijon country mustard
  • 2 Tbsp crème fraîche
  • 2 Tbsp coarsely grated Gruyere cheese
  • 1/4 cup Quick Pickled Apples and Shallots (recipe below)
  • Frozen puff pastry or short pastry pie dough
  • Leek Confit
  • 1 Tbsp unsalted butter
  • 2 Tbsp extra-virgin olive oil
  • 2 leeks, white and light green parts thinly sliced
  • 2 Tbsp white wine
  • 1/4 cup water
  • a few sprigs of thyme
  • 1/4 teaspoon kosher salt
  • Quick Pickled Apples and Shallots
  • 1 finely diced apple (about 1 1/2 cups)
  • 1/2 cup minced shallots (about 1 large)
  • 1/4 lemon
  • 3/4 cup apple cider vinegar
  • 2 Tbsp + 2 tsp sugar
  • 1 tsp salt
  • 1/4 tsp coarse pepper

Directions

  • Make the Leek Confit and Pickled Apples and Shallots first so they can be cooking while you prep the vegetables to go into the Pasties. As a tip, these are both condiments I keep in my pantry to add to lots of dishes during the week.
  • Make the Leek Confit:
  • Melt the butter and olive oil together in a small saucepan over medium-low heat and add the leeks. Cover and simmer for 15 minutes until very soft. Add the remaining Leek Confit ingredients, cover, and simmer for 40 minutes. Remove the lid of the saucepan and cook for another 15 minutes until caramelized.
  • Make the Pickled Apples and Shallots:
  • Place the diced apple and shallot in a medium bowl and squeeze a little lemon over the top. Combine the remaining Pickled Apples and Shallots ingredients in a small saucepan over medium heat.
  • Bring to a simmer. Once the sugar and salt are dissolved into the liquid, pour over the apples and shallots, and soak for 30 minutes.
  • Make the Cornish Pasties Filling:
  • Melt the butter and oil together in a skillet over medium-high heat. Add the celery root, potatoes, and celery, and sauté for 10 minutes. Stir in the broth, salt and pepper. Cover the skillet and simmer for 15 minutes. All of the liquid should be absorbed.
  • Lightly mash and stir in 2 tablespoons of Leek Confit, reserving the remaining confit for another use. Add the mustard, crème fraîche, Gruyere cheese, and ¼ cup Pickled Apples and Shallots. Allow to cool.
  • Preheat the oven to 400?F. Roll out thawed pastry and cut into 5” circles. I have a small bowl I use that’s the perfect size.
  • Place 1 rounded tablespoon of Cornish Pasties Filling on one half of the circle, leaving a ½” border. Gently fold the other half of the pastry over the filling. Seal using the tines of a fork. Brush with butter and add a dusting of salt and pepper.
  • Place on a baking sheet lined with parchment paper, and bake for 25 minutes.
  • Serve warm.
 Vegetarian Cornish Pasties with Potatoes, Apples, and Leek Confit Recipes

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