Plant-Based Cornish Pasties
Active Time: 10 Minutes
Total Time: 1 Hour
100% plant-based, this chikn stuffed hand pie is a master of flaky ‘buttery’ crust and generously stuffed chikn. Savor a healthier, heartier way to enjoy this savory classic.
Pâte Brisée (pie dough)
Ingredients
- 260g (2 cups 1 tsp) Bread Flour (extra for dusting)
- 227g (1 Cup) Marbling Fat
- 3.25g (3/4 tsp) Salt
- 110g (½ Cup) Water
Equipment
- Cheese Grater
Timing
Active Time: 10 Minutes
Total Time: 1 Hour
Yield
1 Pound
-
Create Dough
In a bowl, mix together the bread flour and salt.
Use a cheese grater to shred the marbling into the flour mixture.
Coat all the shards of marbling fat with flour and salt mixture.
-
Knead & Store
Knead the dough a 4-5 times or until it comes together. Do not overwork the dough.
Press the dough into a disc, cover, and place in the refrigerator until needed.
Filling
Ingredients
- 336g (12 Ounces) Plant Based Ground Chikn, Cubed Into ½ Inch Pieces
- 2000g (½ gallon) Oil, For Frying
- 112g (approx. 1) Parnips, Peeled and Chopped
- 112g (approx. 1) Turnips, Peeled and Chopped
- 125g (approx. 1) Small Onion, Chopped
- 138g (approx. 1) Small Potato, Peeled and Chopped
- .5g (½ tsp) Thyme Sprig, Leaves Removed and Chopped
- 32g (2 Tbsp) Tomato Paste
- 120g (½ Cup) Water
- 8.5g (½ Tbsp) Salt
- 1g (½ tsp) Pepper
Equipment
- Pastry Brush
- Baking Tay
- Ring Cutters
Timing
Active Time: 10 Minutes
Total Time: 1 Hour
Yield
1 Pound
-
Mix Ingredients
Preheat oven to 400°F.
Place all ingredients, except for the water, In a bowl and mix together
Season with salt and pepper.
-
Shape Dough
Remove the dough from the refrigerator. Working on a floured work surface, roll the dough to about ⅛ inch thick. Cut the dough into 24 circles with a 3 inch ring cutter.
-
Fill Pasties
Place 2 Tbsp of the filling in the center of the pastry.
Brush the edge of the circle with the water and bring the two opposite sides up and over the filling.
Pinch the two edges together, like you would for a pie crust.
-
Bake and Serve
Place it on a parchment lined baking tray, crimped pastry side up, continue with the remaining pasties
Bake in the oven for 5 minutes and then reduce the temperature to 350F and bake for another 15 minutes or until golden brow
Remove from oven and place on a resting rack
Summary
Recipe Name
Plant-Based Cornish Pasties
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
1 comment
July 21, 2020 9:54 am
[…] Link: Plant-Based Cornish Pasties Plant-Based Golden Chikn Nuggets with Sweet & Sour Sauce DIY Plant-Based […]