A Cornish pasty is a comfort food classic, and this version by Ceri Jones at Seasonal Spuds makes it even easier with a shop-bought puff pastry cheat. The recipe requires just 15 minutes of preparation and 42 minutes of cooking time, making it ideal for a swift weeknight dinner.
Recipe Overview
This vegetarian pasty combines Cornish new potatoes with roasted red pepper and feta, inspired by Mediterranean flavours. According to Seasonal Spuds: "It may look like a Cornish pasty on the outside, but on the inside, this vegetarian pasty is inspired by Mediterranean flavours combining Cornish New potatoes with roasted pepper and feta. It's a cinch to make with a cheat of shop-bought puff pastry." The recipe makes four servings.
Ingredients
- 300g new potatoes
- 100g feta, crumbled
- One roasted red pepper from a jar, diced
- Four spring onions, thinly sliced
- One clove garlic, finely chopped
- One tsp smoked paprika
- One tbsp finely chopped parsley
- One large 475g sheet of ready-rolled puff pastry
- One egg yolk, lightly whisked
- Salt and pepper
Method
Preheat the oven to 200°C (fan)/220°C/425°F/Gas mark 7. Scrub the potatoes thoroughly, leaving smaller ones whole and halving larger ones. Place in a saucepan, cover with cold water, and season with salt. Bring to the boil with the lid on, then reduce to a simmer for 12 to 13 minutes until tender but not falling apart. Drain and leave to cool before dicing into 1cm cubes. No need to peel.
In a small bowl, combine the diced potatoes with crumbled feta, diced roasted pepper, sliced spring onions, chopped garlic, smoked paprika, and chopped parsley. Season generously with salt and pepper.
Unroll the pastry and, using a bowl or plate as a template, cut out four 16cm circles. Re-roll the pastry to achieve all four circles. Place approximately three tablespoons of filling on the right-hand side of each pastry circle, then fold the empty half over and press the edges together firmly to seal.
To achieve the traditional pasty crimp pattern, start at the top of the semicircle, create a small 1-2cm forward fold over the seal, and continue repeating the folds around the semicircular edge. Arrange pasties on a baking tray and coat thoroughly with egg yolk using a pastry brush. Bake for 25 to 28 minutes until golden brown and crispy throughout, ensuring the puff pastry is fully cooked inside.
