Cheesy Vegetable Pasties

Try making these Cornish classics at home!

At a glance

Seasonal

Spring

Summer

Autumn

Makes

8 small pasties

For the pastry:

125g plain flour

125g wholemeal flour

pinch of salt

65g butter

65g lard

2 tablespoons cold water

For the filling:

3 tablespoons olive oil

1 small onion, finely chopped

2 teaspoons flour

225 ml milk

1 medium carrot, grated

1 small potato, finely chopped

125 broccoli, cut into small pieces

50g peas, frozen or fresh

75g cheese, grated

1 egg, beaten

For the pastry:

Sift the flour and salt into a large bowl.
Cut the butter and lard into small pieces, add to the bowl and rub into the flour with your fingertips. Or, you can put everything into a food processor and pulse till the mixture looks like breadcrumbs.
Mix in the water to form a soft-ish dough. If it is too dry add a little more water. Wrap and refrigerate.

For the filling:

Heat the oil in a medium saucepan, add the onions and fry for a few minutes, till soft.
Using a wooden spoon, stir in the flour and then add the milk. Stir till it boils.
Add the carrot, potato, broccoli, peas and cheese and stir for a few minutes over medium heat. Season to taste with black pepper.
Leave to cool slightly.
Divide the pastry into 8 equal pieces.
Sprinkle the table with flour and roll each piece out into a circle, about 16 cm across, the thickness of a £1 coin.
Using a small saucepan lid or plate as a guide, cut each piece and trim away the edges.
Brush around the edge of each pastry circle with beaten egg
Divide the filling into 8 and place in the middle of each circle of pastry.
Bring the edges up over the filling, press them together and crimp to seal, and carefully transfer them onto a baking sheet.
Brush the pasties with beaten egg to glaze them. Make a small slit near the top to let the steam escape.
Bake for about 20 minutes, until the pastry is golden, then cool on a rack.