St Piran's parsnip and pulse Pasties
A seasonal recipe, it may be pie week, but the week started on Sunday with St Piran's day, the patron Saint of Cornwall.
To celebrate, here's a veggie variation on the traditional Pasty theme.
Makes at least 8 medium sized (small side plate) or 12 mini pasties (large scone cutter)
(or you could make 6 large pasties -dinner plate size pastry)
Pastry: rule of thumb- just under half fat to flour, Fat - 2/3 yellow 1/3 white!
This makes a shortcrust pastry, that is quite crumbly but is a nice crisp complement to the filling.
If making larger pasties, some recipes use strong flour for more strong and pliable pastry but Cornish Granny Joy and I prefer the proper shortcrust.
- 500g Plain White Flour
- 80g lard or white shortening (there are non-hydrogentated versions available)
- 160g cornish butter - or substitute if avoiding dairy.
- Cooled water in a jug in the fridge.
Spicy parsnip filling Ingredients
- 1 tbsp cocunit oil
- 2 medium onions
- 1 small leek (optional)
- 1 tsp cumin seeds
- 1tsp turmeric powder
- 1 tsp black pepper
- 2-3 cloves of garlic
- sprinkling of chilli seeds 1/2 tsp
- 3 medium parsnips
- 1 cup red lentils
- water to just cover
- A sprinkling of fresh coriander.
- Put some water in a jug in the fridge, Use a round bladed knife.
- Rub the fat into the flour, keep hands nice and cool.
- Gradually add the chilled water, chopping it in with the knife - take care not to make it too wet.
- Have cool hands for when you bring it together into a ball.
- Have some lightly floured greaseproof paper to wrap it in, into a bag and in the fridge until needed.
- Always better if made the day before you need it.
Spicy parsnip filling - Method:
- Fry the onions in the melted cocount oil.
- Add all the spices as they are frying, allow the onion to brown. Add the garlic slightly after the onion
- Meanwhile, chop the parsnips into thin slices, quarter the fatter end so that the slices are regular.
- Once the onion has just started to brown add the leek if using, then the parsnip and saute lightly for a couple of minutes.
- Add the red lentils and enough boiling water to cover.
- Simmer for 10-15 mins, till the lentils and parsnips are soft. Check it and add more water if in danger of boiling dry.
- You are aiming to boil off the last of the water by the time the lentils are soft.
- The parsnips will cook further in the oven, so don't worry if they have a little crunch still.
To shape the Pasties:
- Roll out the pastry. The smaller pasties can be thinner.
- Cut into circles:
- Use a large scone cutter, or a childrens bowl / small cornish blue side plate size depending on what size you want. (bite size nibbles, or light lunch / side dish)
- place a small circle of filling in the centre of the crcle of pastry. (literally a double teaspoon in the smaller ones)
- Add a small pinch of chopped coriander to taste.
- Wet the edge of the pastry with a brush of water.
- Gently ease the sides of the pasty up and together pinching together a little to one side of the vertical.
- "crimp" the joined edge by pinching with fingers and thumbs to pull the pastry into a wavy shape.
- Arrange on a greased or lined baking tray. Putting some small steam holes in the top of each pasty.
- Bake in the centre of a pre-heated oven at 180 degrees, for 10 minutes or until lightly golden.
- Place on a baking rack to cool slightly, serve hot, warm or enjoy cold later!
- Serve with a cornish ale or cider and some Saffron Buns to finish!
Leftovers / alternatives?
If you have any filling left over, mix with other roast vegetables / onions / pepper / garlic for a second batch, or to make a rich dahl like meal served on couscous or rice.
Alternatively, make into a soup by adding tinned tomatoes, and serve with crusty bread or cheese scones.
Added by: Sophie Hurr
Tags: CakeNpastry Savouries