Cornish-style vegetable pasties

Cornish-style vegetable pasties

Are you bored of sandwiches for lunch?

Me too. Now don’t get me wrong, I love sandwiches but when you are eating them for lunch day in day out they can get a bit dull can’t they? Make these Cornish-style vegetable pasties and as a result, your midday meal will instantly become more interesting.

This recipe makes six tasty buttery puff pastry parcels that are filled with root vegetables and cheese.

Enjoy these baked savoury pastries hot or cold for lunch. They can make a hearty dinner if you eat one with tomato chutney and salad. They are also perfect portable picnic food that everyone will enjoy.

So, what is a traditional Cornish pasty?

Originating from Cornwall, United Kingdom, a classic Cornish pasty typically consists of diced meat, potato, swede, onion and black pepper wrapped in pastry. Normally the pasties are ‘D’ shaped and the pastry edge is crimped.

My vegetarian pasties are inspired by the flavours of the traditional Cornish pasty. The filling consists of cubes of potato, swede and turnip that you mix with onion, cheese and lots of black pepper. You then put the filling into a square of ready-made puff pastry, gather it up into a parcel shape and bake it in the oven.

You should make Cornish-style vegetable pasties because they are:

  • Tasty veggie pasties that are full of vegetables.
  • Freezer-friendly: make a batch at the weekend to have during the week.
  • Budget-friendly: inexpensive root vegetables form the pasties’ filling.

Cornish-style vegetable pasties’ main ingredients:

  • Potato, swede, turnip
  • Onion
  • Cheese
  • Puff pastry

Tips for busy cooks

You can make the pasty filling in advance and keep it in the fridge until needed.

Use sweet potato and pumpkin if you can’t get swede & turnip.

If you are making these pasties for kids, you may want to reduce the amount of black pepper that you use in the recipe so that they are less peppery.

Serving suggestions:

  1. Midweek lunch: take a pasty to work.
  2. Quick dinner: eat a pasty with tomato chutney and salad.
  3. Savoury snack: hot or cold with a cup of tea.

Look forward to your lunch

Make these vegetable pasties today so that you can say goodbye to dull lunches.

Freeze a batch of pasties at the weekend so that you can brighten up your workday by having one of these delicious savoury pastries in your lunch box.

Did you eat one of these Cornish-style vegetable pasties for a work lunch or did you enjoy one for dinner?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

If you like the flavour of this pasty, make a vegetarian pasty pot pie next.

Cornish-style vegetable pasties

Tasty puff pastry parcels filled with root vegetables and cheese. Enjoy these vegetarian pastries hot or cold for lunch.

Meal Type Dinner, Lunch, Picnic
Cuisine British-Inspired
Keyword Vegetable pasties, Vegetarian
Total Time 50 minutes
Servings 6 Pasties
Author Veg Coast Cook


  • ½ tsp extra virgin olive oil
  • 100 g potato peeled and diced
  • 100 g swede peeled and diced
  • 80 g turnip peeled and diced
  • 20 g brown onion peeled and diced
  • 70 g vegetarian Cheddar cheese grated
  • 1 tsp black pepper ground
  • 1 tsp dried parsley
  • 1 ½ sheets frozen puff pastry thawed (225g approx. total weight)
  • 1 small free-range egg beaten


  1. Cook potato, swede and turnip in boiling water in a saucepan for 10 minutes. Remove from heat and drain.
  2. Preheat oven to 200°C fan. Line a baking tray with greaseproof paper.

  3. Fry onion in oil in frying pan for 3 minutes. Add potato, swede, turnip, cheese, black pepper and parsley. Stir and cook for 1 minute. Set filling aside to cool.
  4. Cut pastry into six squares. Put two dessertspoons of the filling into each square. Gather up each corner of the square and crimp each edge so the pastry is sealed. Repeat with remaining pasties. Transfer them to the lined baking tray and brush with beaten egg. Bake in oven for 25 minutes until golden.

  5. To serve: eat hot or cold with quick tomato chutney (see Recipe Notes).

Recipe Notes

Quick tomato chutney recipe:

Fry 1 red onion in ½ tsp olive oil for 2 minutes, add 8 diced cherry tomatoes and fry for another minute. Add 3 tbsp vegetarian Worcestershire sauce, 2 tbsp water and ½ tsp sugar. Stir and cook on low heat for 5 minutes. Serve hot or cold.

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