February 6, 2019

A classic South West delicacy - and one we were keen to add to our menu!



Having successfully made some tasty empanadas (which went down really well at the last Exeter Vegan Market in January) we decided to try to replicate a traditional English pasty.


Having lived in Devon for nearly 10years, (and Darren & Jess were both born in Torquay!) it seemed rude not to give it a go.


As you may already know, there is a long running debate as to whether pasties originated in Devon or Cornwall....


[Darren:"It was Devon - there's evidence - I've seen it..."]


Anyway – in 2011 the Cornish attained Protected Regional Indication status in Europe for their pasties and only pasties made in Cornwall are allowed to be sold as "Cornish pasties".


There is also the dispute as to which shape is authentic for each region.


According to the PRI rules, a Cornish pasty must be the D shape with the crimp along one edge – suggesting that the Devon pasty should be oval shaped with the crimp along the top.




However, even this is still disputed.


And tbh who cares when they taste good – where ever and however they are made!


Having done a bit of research it seems that the traditional filling is beef skirt, potato, swede, onion and seasoned with plenty of salt and pepper.


These ingredients are all enclosed in the pastry envelope raw, and then cooked until golden. 




Of course we would be making ours vegan friendly.


I cooked up a savoury filling of onions, potatoes, carrots and a local variety of turnip (pictured above), along with some cooked lentils in a tasty stock with some fresh rosemary.


I find this is better done a day or two beforehand as all the flavours infuse together and become richer and a better texture over time.


As you can see from the pictures, I tried both ways of enclosing the filling in the pastry.


Which one do you think works best?


We think these taste really delicious and are hoping to feed them to some non-vegans soon to see if they can tell the difference!


Big luv


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