Vegan Cornish Pasties

[nverland]

Vegan Cornish Pasties
Prep Time 25 minutes Cook Time 45 minutes Total Time 1 hour 10 minutes Servings 4

Ingredients

US Customary

For the Pastry

2 cups all-purpose flour
½ teaspoon salt
¼ cup vegan butter, chilled
¼ cup vegetable shortening
8 tablespoons cold water, plus up to 2 additional tablespoons

Fillings
1 small Russet potato, peeled and diced (½-inch), about 1 cup of potato
1 cup diced rutabaga (½-inch)
1 small onion, roughly chopped (about ½ cup)
1 (8 ounce/227 gram) package seitan, cubed (½ inch)
Salt and pepper, to taste
1 tablespoon vegan butter
2 tablespoons unflavored and unsweetened non-dairy milk

Metric

For the Pastry

250 g all-purpose flour
3 g salt
28 g vegan butter, chilled
51.25 g vegetable shortening
118.29 ml cold water, plus up to 2 additional tablespoons

Fillings
1 small Russet potato, peeled and diced (½-inch), about 1 cup of potato
140 g diced rutabaga (½-inch)
1 small onion, roughly chopped (about ½ cup)
1 (8 ounce/227 gram) package seitan, cubed (½ inch)
Salt and pepper, to taste
8 g vegan butter
29.57 ml unflavored and unsweetened non-dairy milk


Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.

To make the pastry, first stir the salt and flour together in a large mixing bowl.

Cut the vegan butter into a few slices and add it to the bowl, along with the shortening. Use a pastry cutter or fork to cut the butter and shortening into the dry ingredients. Continue until the mixture resembles coarse crumbs.

Begin adding cold water to the bowl, one to two tablespoons at a time, stirring each addition in with a fork. Stop as soon as the dough will hold together (after 8 to 10 tablespoons).

Shape the dough into a ball, cover the bowl and chill the dough while you prepare the fillings (chop the potato, rutabaga, onion and seitan).

Once the fillings are ready, remove the dough from the fridge. Cut it into fourths.

Roll one of the dough portions into a ball and place it on a lightly floured surface. Use a rolling pin to roll the dough into an 8-inch circle.

Arrange about a fourth of each the diced potato, rutabaga, onion and seitan in the center of the dough circle. Sprinkle the fillings lightly with salt and pepper, then top them with a pat of vegan butter.

Moisten the edges of the dough circle and fold it in half, over the fillings. Pinch and crimp the edges to form a seal.

Place the unbaked pasty on the prepared baking sheet and repeat the process until all of the dough and fillings have been used and you've make four pasties.

Brush the tops of each pasty with non-dairy milk. Cut three or four slits in the top of each pasty.

Bake the pasties for 45 to 50 minutes, until golden brown.

Place the baking sheet on a cooling rack and let the pasties cool for a few minutes before serving.