Resources > Recipes > Cornish Pasties

Cornish Pasties

British Made

British Made

High in Protein

High in Protein

Source of Fibre

Source of Fibre

Alternative to Soya

Alternative to Soya

Preparation

20 minutes

Cooking Time

20 minutes

Serves

20
  • 300g boiled potatoes, diced
  • 300g boiled carrots, diced
  • 300g cooked peas
  • 500g dry Pea Protein Chunk, soaked for 10 minutes in 1L of cold water (Drain off excess water before use)
  • 300g bechamel sauce – see page 20
  • 300g grated cheddar cheese (or vegan cheese)
  • 1 tsp turmeric
  • Salt and pepper to season
  • 20 puff pastry rounds – 14cm in diameter
  • Vegetable oil for cooking
Method

1. Preheat the oven to 180 degrees

2. Roughly chop the hydrated Pea Protein Chunk into smaller pieces.

3. In a large mixing bowl add all the filling ingredients, stir to combine and season to taste with salt and pepper.

4. Lay out the pastry rounds and divide the mix between them all, leaving a gap around the edge of each circle.

5. Brush the edges with a little of the beaten egg and fold each pasty in half over the filling to create a semi-circle, pressing the edges together to seal.

6. Place on non-stick baking sheets, brush with a little more beaten egg and cut 2-3 small slits in the top of each one to allow the steam to escape as they cook.

7. Cook in the oven for about 20 minutes until golden brown.

serving suggestion

Skin on potato wedges I Mixed steamed vegetables

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Chicken Bites

Medium Hydrate Pea Protein Chunk

Pea Protein Chunk

Developed to hydrate quickly in cold water, our Pea Protein Chunk can be used to create mock chicken and pulled pork-like textures in ‘grab-and-go’ foods, street food style dishes and hydrate-to-eat convenience meals

It provides dishes with an allergen free and veg-led ingredient, and is ideal for substituting or reducing the beef content in traditional mince-based meals.

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