Vegan Cornish Pasty Recipe (Homemade Pastry)

You will fall in love with this classic and super simple vegan Cornish pasty recipe. The homemade pastry is beautifully flaky and light and perfectly encases the most delicious, rich, savory veggie filling. 

There is something really special about making your home-baked pies and pastries. Pop these into the freezer, and you’ll have the perfect healthy and wholesome dinner to reach for midweek or anytime.

If you are searching for more mouth-watering vegan recipes, check out our vegan masala pasta and this green beans and potatoes recipe.

Why you’ll love this vegan Cornish pasty recipe 

  • Healthier option: Vegan pasties typically have lower saturated fat and cholesterol content compared to traditional meat-based pasties, which can contribute to better heart health. They are also loaded with healthy veggies like onions and mushrooms, which are great for adding nutrients to your diet.
  • Variety of flavors: You can experiment with various vegetables, seasonings, and plant-based proteins to create unique and satisfying fillings.
  • Easy to customize: You have the freedom to tailor the filling to your preferences, whether you prefer a classic combination of potatoes, swede, and onions or a more adventurous mix of ingredients.
  • Perfect comfort food: Vegan Cornish pasties are the epitome of comfort food. They’re warm, hearty, and satisfying, making them perfect for cozy meals on cold days.
  • Portable and convenient: Pasties are easy to carry and enjoy on the go, making them a great option for picnics, lunches, or a quick meal when you’re busy.
  • Kid-friendly: Children often enjoy the hand-held, pastry-wrapped goodness of vegan pasties, making them a family-friendly meal option.
  • Great for leftovers: Vegan pasties are excellent for using up leftover vegetables, making them an eco-friendly choice that helps reduce food waste.
  • Satisfying and filling: The combination of pastry and flavorful fillings in vegan pasties creates a satisfying and filling meal that can keep you energized throughout the day.

Vegan Cornish pasty ingredients 

For the pastry

  • Plain flour and strong white bread flour: The combination of plain flour and strong white bread flour creates a balanced pastry texture, ensuring a flaky and tender crust.
  • Vegan butter: Choose your favorite vegan butter that is either frozen or grated. Freezing the butter helps maintain its solid form within the pastry, contributing to its flakiness. Grating the butter evenly distributes it throughout the dough.
  • Cold water: Cold water is crucial for keeping the pastry dough cold and preventing the vegan butter from melting too quickly. It helps achieve the desired texture.
  • Lemon juice: Lemon juice adds a subtle acidity to the pastry, which can help with the flakiness and flavor. It also plays a role in activating the gluten in the flour.

For the filling

  • Potatoes: Use potatoes as a hearty and starchy base for your filling. Choose waxy or all-purpose potatoes that hold their shape well when cooked.
  • Swede: Swede, also known as rutabaga, adds a sweet and earthy flavor to the filling. Make sure to peel and dice it into small, even pieces.
  • Onions: Onions provide aromatic depth to the filling. Dice them finely for even distribution of flavor.
  • Mushrooms: Mushrooms can add a rich umami flavor and a meaty texture to your vegan Cornish pasties. Chop them finely for uniformity.
  • Bouillon or stock powder: Bouillon or stock powder is used to enhance the savory flavor of the filling. Choose a vegan-friendly option to keep the recipe entirely plant-based.
  • Oil (rapeseed or similar): Rapeseed oil is a good choice due to its neutral flavor.
  • Cornflour: Cornflour serves as a thickening agent for the filling, ensuring it doesn’t become too watery and maintains a cohesive texture.
  • Salt: Season the filling with salt to enhance the overall flavor.
  • Black pepper: Add black pepper for a mild spiciness and extra flavor.
  • Chilli powder (optional): If you prefer some heat, you can include chili powder to taste. 

How to make this vegan Cornish pasty recipe (step-by-step)

Here are the super simple steps to make this delicious veggie pastry recipe:

Make the pastry

Firstly, mix together the water and lemon juice set this aside. In a medium mixing bowl, combine the flour. Secondly, add the butter gradually, mixing it in with a knife. Slowly pour the lemon water in, a little at a time. Add enough water until the pastry dough comes together. Gently bring the ball together and wrap it in plastic wrap. Lastly, rest your dough in the refrigerator for an hour or more.

Prepare the vegetables

First, start by washing, peeling, and chopping the vegetables. Next, add the remaining filling ingredients to the veggie mix and stir everything together. 

Assemble the Cornish pasties 

Preheat the oven to 220 degrees C / 200 degrees C on fan (428 degrees F / 392 degrees F fan). Line a baking sheet with parchment paper. Roll the dough into 20cm (7 inch) discs. Place the filling in the center of each disc. Fold the pastry over the veggies to make a classic pasty shape. Pinch the edges and seal the pie. Fold in or crimp the sealed edges. 

Bake the pasties

Mix the oil and plant milk in a small bowl. Brush the mixture over these easy vegan Cornish pasties. Bake for 35 minutes until golden brown.

Top tips for the best veggie Cornish pasties

Here are a couple of pointers to make the most delicious pasties possible!

  • Vegetable preparation. Cut the vegetables into even-sized pieces. This will ensure a consistent filling that is cooked evenly.
  • Chill your ingredients. Ensure that both your flours and vegan butter are well-chilled or even frozen. Cold ingredients are essential for achieving a flaky pastry.
  • Don’t overwork the dough. Mix the pastry dough just until it comes together. Overworking the dough can make it tough. It’s okay if you see small bits of butter in the dough; this is what creates flakiness.
  • Customize and experiment with the filling. Be creative with your filling. Traditional Cornish pasties typically contain potatoes, swede, onions, and meat, but you can experiment with a variety of vegetables, herbs, and seasonings. Just make sure your filling ingredients are finely chopped and well-seasoned.
  • Don’t skip the cornflour. Ensuring it stays cohesive and doesn’t become overly watery during baking is key for a successful Cornish pasty.
  • Seasoning. We recommend you should taste the filling before assembling the pasties. Having enough seasoning is key to a delicious vegetable Cornish pasty.
  • Let them cool. Allow the pasties to cool for a few minutes before serving. This helps the filling set and makes them easier to handle.
  • Make ahead. You can prepare the pastry and filling in advance, assembling and baking the pasties when needed. This can be a time-saver for busy days.
vegan Cornish pasty

Vegan Cornish Pasty Recipe

You will fall in love with this classic and super simple vegan Cornish pasty recipe. The homemade pastry is beautifully flaky and light and perfectly encases the most delicious, rich, savory veggie filling. 
Prep Time 20 minutes
Cook Time 35 minutes
Resting time 1 hour
Total Time 1 hour 55 minutes
Course Main Course
Cuisine British
Servings 12 pies


  • 2 mixing bowls
  • 1-2 Baking sheets
  • 1 Pastry brush optional


For the pastry:

  • 300 g plain flour chilled
  • 300 g strong white bread flour chilled
  • 400 g vegan butter frozen and grated
  • 200 ml cold water
  • Juice from half a lemon

For the filling:

  • 300 g potatoes diced
  • 300 g swede diced
  • 250 g onions sliced
  • 600 g mushrooms thinly sliced
  • 5 tbsp bouillon or stock powder
  • 75 ml oil we used rapeseed
  • 3 tbsp cornflour
  • Salt to taste
  • Black pepper to taste
  • Chilli powder to taste (optional)


Make the pastry:

  • Mix water and lemon juice, set aside
  • Combine the flours in a bowl
  • Add butter gradually, mix in with a knife
  • Pour in the lemon water a little at a time
  • Add water until pastry just starts to form
  • Gently bring it together with your hands
  • Roll into a ball and wrap with cling film
  • Refrigerate pastry for at least an hour

While your pastry rests, prepare the filling:

  • Wash, peel and chop the vegetables
  • Add the remaining ingredients, mix well

Assemble pasties:

  • Preheat oven to 220°C (200°C fan oven)
  • Line a baking tray with parchment paper
  • Roll the dough, cut into 20cm disks
  • Place filling in the center of each disk
  • Fold pastry over veg to make pasty shape
  • Pinch or press edges gently to seal
  • Fold in or crimp sealed edges
  • Mix oil and plant milk in a bowl
  • Brush pasties with milk and oil mixture
  • Bake for 35 minutes or until golden


Make sure all pastry ingredients and utensils are cold for the filling.
Keyword cornish pasty, vegan cornish pasty, veggie pie

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