Sweet and Savory Vegetarian Cornish Pasties Recipe

Ingredients

• 1 tbsp extra virgin olive oil
• 1 medium carrot (finely diced)
• 1 medium parsnip (finely diced)
• 1 medium turnip (peeled and finely diced)
• 1 medium rutabaga (peeled and finely diced)
• 1 tablespoon unsalted butter
• 1 medium firm apple (peeled and diced)
• 1 leek (sliced (discard tough, dark green parts))
• 3 cloves garlic (minced)
• 1 teaspoon tarragon leaf
• 2 bay leaves
• 1/8 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 1/2 teaspoon medium grind black pepper
• 1 cup vegetable broth
• 3 9-inch diameter, 1/4-inch thick raw pie crusts
• 1 egg (beaten)

Instructions

1. 1

   Heat the olive oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the carrot, parsnip, turnip, and rutabaga; sauté for 5 to 7 minutes until lightly browned.

2. 2

   Turn the heat down to medium and add the butter, apple, leek, garlic, tarragon, bay leaves, cinnamon, salt, and pepper. Sauté for another 2 to 3 minutes until the leek has softened.

3. 3

   Add the vegetable broth and cook until the vegetables are fork-tender, and the mixture no longer looks wet. If the pan becomes too dry before the vegetables are tender, add more broth in ¼ cup increments and continue cooking. Set aside to cool.

4. 4

   Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Use a biscuit cutter or wide-mouth glass to cut the pie crusts into 4″ circles. You will get 3 smaller circles out of each pie crust for a total of 9 pasties.

5. 5

   Place the circles on parchment-lined baking sheets and fill each with a heaping tablespoon of filling. Then, wet the rim of the circles with the beaten egg, fold them in half, and seal them by either hand-pinching or pressing with the tines of a fork.

6. 6

   Brush the tops of the sealed pasties with beaten egg and bake for 25 to 30 minutes until golden brown and flaky.