A Proper (Vegan) Cornish Pasty

A Proper (Vegan) Cornish Pasty with a flaky, buttery, rough puff pastry filled with tender veggies enveloped in a rich, thick, flavoursome sauce. GURT LUSH.  Whether you’re vegetarian, vegan or just love a proper Cornish pasty – this one’s for you!

As a Cornish lass if there is one thing I know, it’s a proper pasty.  

I’ve sampled many (and I mean MANY) pasties over my lifetime.  My favourite as a child was a cheese and onion variety from a busy independent bakery in my local town.  They served up monster pasties that could easily feed you and your mum, and leave you with a nub leftover for an afternoon snack.

Most recently, and in fact the inspiration for this recipe, came hands-down the most delicious pasty I’ve ever eaten.  EVER.  Even from my pre-vegan days.  Quite controversially it came from a little pasty shop in Lyme Regis, which is in Dorset (I know, shocker) but we’ll assume the cook was Cornish.

It had the perfect pastry – flaky and buttery; a rough puff of sorts, but it was the filling that blew my mind.  So much so that the HB and I took a bite of our pasties at the same time and looked at each other wide-eyed in astonishment.  

It had all the classics that make up a traditional vegetable pasty – potato, swede and onion, but rather than the dry interior that many veggie pasties suffer from, it had a rich, thick, flavoursome gravy enveloping the tender vegetables.  It was a thing of wonder. Or ‘Gurt Lush’ as we say down in this neck of the woods.

I have tried, tested and perfected my re-creation of that glorious pasty and I’m mighty proud to present my Proper (Vegan) Cornish Pasties. They are buttery and flaky, filled to the brim with tender hearty veggies and finished with a moreish, rosemary and thyme-infused gravy. Pure pasty perfection.

Happy cooking, Tara x

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Recipe updated: 16th June 2026

WHY YOU’LL LOVE THIS VEGAN CORNISH PASTY

The gravy is the secret. Most vegetable pasties suffer from a dry, bland filling — the thing that makes this recipe different is the rich, herb-infused gravy that envelops the vegetables. It’s thick, deeply flavoured and soaks into the vegetables during baking to give you a filling that tastes anything but plain.

Proper flaky rough puff pastry. This isn’t shortcrust — it’s a rough puff pastry that gives you proper buttery, flaky layers. The technique is simpler than it sounds and the results are genuinely impressive. Think proper pasty shop quality, made at home.

Works for vegetarians and vegans. Every ingredient is entirely plant-based — the pastry, filling and gravy are all free from dairy, eggs and meat. Whether you’re vegan, vegetarian or simply love a proper homemade pasty, this recipe delivers.

Monster pasty option. Make 4 standard pasties or 2 enormous ones — the kind that could easily feed you and a friend, with a nub left over for an afternoon snack. Very much the authentic Cornish experience.

⭐⭐⭐⭐⭐ Over 50 5-star reviews.  Described as “the best veggie pasty I’ve ever had” by multiple Cornish locals during testing — and with over 50 five-star reader reviews to back it up, we’re rather proud of this one.

HOW TO MAKE A VEGAN CORNISH PASTY

Here’s a summary of the ingredients needed and the steps involved in making these vegetable pasties.

Make sure to head the recipe card below for the full recipe, ingredient quantities and detailed instructions on how to make these vegan and vegetarian pasties.

INGREDIENTS

Here are the main ingredients needed to make this recipe:

FOR THE ROUGH PUFF PASTRY:

Strong white bread flour.  Look for one with a high protein percentage (13-14%) as this helps to give the pastry more structure.

Vegetable shortening.  Also known as vegetable baking fat (it looks like a firm white butter).  This is the key to those flaky pastry layers.  In the UK, look for the brand ‘Trex’ which should be labelled vegan – you’ll find it in the chilled section next to the butters in most supermarkets (Waitrose, Asda, Morrisons).

Water. The water must be ice cold to prevent the pastry becoming too warm, which can melt the shortening and affect the flakiness of the pastry once baked.

FOR THE FILLING:

Potato and swede. The classic Cornish pasty filling combination. Dice both into 1cm cubes so they cook evenly during baking. The swede adds a gentle sweetness that complements the potato perfectly.  Note:  swede is known as Rutabaga in the US.

Mushrooms. Not traditional in a Cornish pasty, but they add a wonderful meatiness and depth of flavour to the filling. Leave them out if you prefer a more traditional approach — the pasty is still delicious without them.

Onion.

Dairy free margarine. Added directly to the filling before crimping — it melts during baking and adds a buttery richness to the vegetables.

FOR THE GRAVY:

Vegetable stock. The base of the gravy that will go inside the pasty to create a lovely thick sauce around the veggies. Use a good quality stock for the best flavour.

Garlic powder, onion granules, dried rosemary and dried thyme. The herb and spice blend that gives the gravy its depth of flavour.

Nutritional yeast. Adds a savoury, umami depth that elevates the gravy beyond a simple vegetable stock.

Soy sauce. A small amount adds a layer of savoury depth.

Cornflour. Thickens the gravy to a thick, jelly-like consistency when cooled — this is what allows you to spoon it into the pasties without it running out before baking.  Note:  cornflour is known as cornstarch in the US.

Other ingredients.  Seasoning, and dairy free milk for glazing the top of the pasties.

EQUIPMENT

STEP-BY-STEP INSTRUCTIONS

Make sure to head to the recipe card below for the full recipe, ingredient quantities and detailed instructions.

STEP 1. Make the pastry dough. Sift the flour and salt into a large bowl. Cut the vegetable shortening into small chunks with a knife and then rub it loosely into the flour — you want visible chunks of shortening throughout, not breadcrumbs.

STEP 2.  Pour in the cold water, mixing briefly until you have a rough dough. Bring the dough together into a ball, cover the dough and refrigerate for 1 hour.

STEP 3. Roll the pastry. Turn the chilled dough out onto a lightly floured surface.  Roll it into a rectangle approx 20cm x 50cm.  Position the dough in a portrait orientation in front of you.

Tip:  Don’t overwork the dough, you want to see streaks of vegetable shortening running through it.

STEP 4.  Fold the pastry.  With the dough in a portrait orientation in front of you (i.e. tall, not wide), fold the top 1/3 of the dough down to the centre, then fold the bottom 1/3 up on top of it (see the video recipe for a demonstration). 

STEP 5.  Turn and repeat the fold.  Turn the dough a quarter turn to the left.  Roll it out to a large rectangle again (approx 20cm x 50cm), then fold it as you did before (top 1/3 down, then bottom 1/3 up).  Wrap the dough in eco-cling film and refrigerate for 1.5 hours (don’t skip the chilling time!).

STEP 6.  Make the gravy whilst the dough chills.  Add the gravy ingredients to a saucepan and warm until it has reduced and thickened, whisking constantly.  This will take around 5 minutes.  Remove it from the heat and let it cool completely.

STEP 7.  Roll and fold the pastry one last time.  Once the pastry has finished chilling, roll it out into a long rectangle again and fold it as you did before.  Then roll it out until it is around 1cm thick (1/2″).

STEP 8.  Cut into circles.  Use a dinner plate for monster pasties, or a side plate for small pasties – place the plate on top of the pastry and cut around it with a knife.

STEP 9.  Fill the pasties.  Add the mixed prepared vegetables on one half of each circle (leaving a border), add the cold gravy and dairy free margarine (see the recipe card below for exact quantities based on the size of pasty you are making).  

STEP 10.  Crimp.  Brush dairy free milk around the outside of the circle, then fold it over to encase the veggies.  Crimp the edges by folding them over on themselves to seal the pasties (see the video recipe for a demonstration).

STEP 11.  Glaze.  Brush the top of the pasties with dairy free milk and cut three air holes in the top of each pasty to let out the steam during cooking (to prevent soggy pastry).

STEP 12.  Bake in a preheated oven for 40-50 minutes until golden all over (including the base).

SERVING SUGGESTIONS

The Cornish way. Out of a paper bag, looking out over a beautiful seaside or countryside view. This is non-negotiable if you happen to be in Cornwall!

With chips and baked beans. The classic accompaniment for a Proper pasty dinner — comforting, filling and completely the done thing.

With a side salad. For something lighter, a simple green salad dressed with maple mustard dressing makes a lovely fresh contrast to the rich, buttery pasty.

As a packed lunch. These travel exceptionally well and are just as good at room temperature as they are warm from the oven — making them a brilliant packed lunch option. Wrap tightly in foil and expect envious colleagues.

As a monster pasty. Make this recipe as 2 large monster pasties and serve as a sharing centrepiece (each pasty cut in half), with condiments on the side.  (Writing this is making me v.hungry).

HOW TO STORE

Fridge. Allow the pasties to cool completely before wrapping tightly in eco cling film, foil or placing in an airtight container. They will keep in the fridge for up to 3 days.

Freezer. These freeze beautifully for up to 3 months. Cool fully, wrap tightly in eco cling film and then place in a freezer bag or airtight container. Defrost overnight in the fridge before reheating.

Reheating. Reheat in a moderate oven (170°C fan) for 15–20 minutes until piping hot throughout.  Please do not microwave, it’ll ruin all of your hard work making that beautiful flaky pastry as they’ll go soft and soggy!  A hot oven restores the pastry to its original glory.

TIPS FOR THE BEST VEGAN CORNISH PASTY

Keep everything cold

The single most important tip for flaky rough puff pastry is temperature. Your water must be ice cold, your shortening should come straight from the fridge and after each fold the dough goes back into the fridge to chill. If the shortening gets too warm it melts into the flour rather than staying in visible pieces — and those visible pieces of shortening are what create the flaky layers when the pastry bakes.

Don’t overwork the dough

When rubbing the shortening into the flour, stop while you can still see chunks of it — you want a marble effect with visible streaks of shortening running through the dough. If you rub it to fine breadcrumbs the pastry will be more like shortcrust than rough puff and you’ll lose the flaky layers. Less is more here.

Use vegetable shortening, not margarine

This is non-negotiable. Vegetable shortening (such as Trex in the UK) behaves differently to margarine in pastry — it stays in solid pieces throughout the dough and creates the flaky layers as it steams during baking. Margarine is soft and more likely to melt, which can cause a dense pastry, rather than flaky.

Let the gravy cool completely

The gravy needs to cool to a thick, jelly-like consistency before you add it to the pasties. If it’s still warm and runny it will leak out of the pasties before they have a chance to seal in the oven. Make the gravy well in advance (even the day before) and refrigerate it. It should be thick enough to hold it’s shape when spooned.

Don’t overfill

It’s tempting to pile in the filling, but overfilling is the most common cause of pasties bursting during baking. Leave a clear border around the edge of the pastry circle and remember that the vegetables will release some moisture as they cook. Stick to the quantities in the recipe card for reliable results.  See the Step-by-Step section for a photo example.

Use the video for the crimping technique

Crimping is the one step that’s easier to learn by watching than by reading about. The recipe video shows an example of how to fold the edge over in small pinches to create the rope effect that’s characteristic of a proper Cornish pasty. It looks tricky but comes naturally after the first one (and honestly, it doesn’t need to be perfect – mine certainly isn’t!).

Bake from cold

Put the pasties straight into a fully preheated hot oven.  Don’t let the pasties sit at room temperature after assembling – chill them in the fridge until the oven is hot. The initial blast of heat from a hot oven is what causes the shortening to steam and create the flaky layers. A cool oven start gives a very different, much less impressive result!

VARIATIONS

Traditional filling (no mushrooms). Mushrooms are not a traditional Cornish pasty ingredient (they’ve been added for their ‘meaty’ flavour and texture).  If you prefer a strictly traditional filling, simply leave them out. The potato, swede and onion combination is the classic and it’s delicious in its own right.

Add carrot. Diced carrot is a common addition (albeit not traditional) to vegetable pasties and works well here. Replace the mushrooms or 1/2 of the swede with the same quantity of diced carrot.

Add cheese. Add a small handful of grated vegan cheddar to the filling alongside the vegetables, it’s a delicious addition!  It melts during baking and adds richness.

Mini pasties. Use a smaller circle cutter (around 12cm) to make bite-sized cocktail pasties that are perfect for parties and gatherings (you rarely find a Cornish party without them!). Reduce the baking time to around 25–30 minutes, until golden all over and piping hot throughout.

Make ahead. The pastry dough and gravy can both be made the day before and refrigerated overnight. This actually makes the process much more manageable.  Assemble and bake on the day.

HOW WE TESTED THIS RECIPE

The pastry fat. We tested this recipe with both vegetable shortening and dairy free butter/margarine. Vegetable shortening gave far superior results; genuinely flaky, layered rough puff pastry with proper buttery bite. Margarine produced a denser, less flaky result and was harder to work with.

The flour. We tested with both plain flour and strong white bread flour. The higher protein content of strong bread flour gave the pastry better structure and more defined layers.

Pastry thickness. We tested rolling to different thicknesses and found that approximately 1cm gives the best result — thick enough to hold the filling without bursting, but thin enough to bake through evenly and have a good pastry-to-filling ratio.

The gravy consistency. We tested adding the gravy warm and adding it cold. Cold, jelly-like gravy stayed in place during assembly and baking. Warm, runny gravy leaked out before the pastry could seal. The gravy must be fully cooled and thickened before use.

Baking temperature. We tested at several oven temperatures and found that a hot oven (190°C fan) from the start was essential for getting the pastry to puff and become flaky. A lower temperature produced a paler, denser result.

FREQUENTLY ASKED QUESTIONS

Are vegan pasties healthier than traditional pasties?

They can be slightly lighter than traditional pasties because they’re made without meat or dairy. This vegetable pasty includes plenty of veggies for extra fibre. It’s still a comfort food – just homemade with simple ingredients.

Can I make this as a vegetarian Cornish pasty?

Yes, absolutely!  This recipe is entirely plant-based, so it works perfectly as a vegetarian Cornish pasty as well as a vegan one.  The filling is rich and flavoursome thanks to the gravy, so you won’t be missing out by leaving meat out of the equation.

What vegetables work best in a vegetarian pasty?

The classic combination is potato, swede and onion, which is what we’ve used here.  They hold their texture well during baking.  We’ve also added mushrooms to add a ‘meatiness’ to the filling but you can leave them out if you prefer (it’s not a traditional ingredient in a Cornish pasty).  If you like, you can add diced carrot instead.

Is this vegetarian Cornish pasty recipe suitable for vegans?

Yes!  Every ingredient in this recipe is plant-based, including the pastry, gravy and filling, so it’s suitable for both vegetarians and vegans without any changes needed.

Can I make the pastry in advance?

Yes!  The pastry dough can be made the day before and refrigerated overnight. In fact this can make the process much more manageable. Remove from the fridge 5 minutes before rolling to prevent it from being too stiff to work with.

Can I freeze these pasties?

Absolutely!  Baked pasties freeze well for up to 3 months. Cool completely, wrap tightly in eco cling film, place in a freezer bag or airtight container and freeze. Defrost overnight in the fridge and reheat in a moderate oven until piping hot throughout. You can also freeze unbaked assembled pasties — bake from frozen at 190°C fan for 50–60 minutes, until golden all over and piping hot throughout.

Can I use shop-bought pastry?

Yes !  If you’re short on time, a shop-bought vegan puff pastry works as a shortcut. Jus-Rol do a vegan puff pastry. The result will be a bit drier and softer than homemade rough puff, but it’s still delicious and dramatically reduces the prep time.

Why is my pastry not flaky?

There are two common reasons. First, the shortening may have been too warm — it must stay cold throughout the process to create those distinct layers. Second, you may have overworked the dough — stop rubbing as soon as the shortening is loosely incorporated and you can still see chunks of it. Overworking develops the gluten and creates a tougher, less flaky pastry, as well as breaking down those chunks of shortening which are important for creating flaky layers.

Can I make smaller pasties?

Yes!  Use a smaller circle guide (around 12cm) to make bite-sized cocktail pasties. They’re brilliant for parties and gatherings eaten cold. Reduce the baking time to around 25–30 minutes and keep an eye on them as smaller pasties can catch more quickly.

What is vegetable shortening and where can I find it?

Vegetable shortening is a solid fat made from vegetable oils — it looks like a block of white  butter. In the UK, the most widely available vegan brand is Trex, which you’ll find in the chilled section next to the butters in most large supermarkets. It is not the same as margarine and the two cannot be substituted in this recipe.

What is the crimping technique?

Crimping is the traditional way of sealing a Cornish pasty — you fold the edge of the pastry over in small pinches where the two edges meet, creating a rope-like pattern.  It seals the filling in and is the characteristic look of a proper Cornish pasty. Watch the recipe video for a visual demonstration — it’s much easier to learn by watching.

I have tried, tested and perfected my re-creation of that glorious pasty and I’m mighty proud to present my Proper (Vegan) Cornish Pasties. They are:

Buttery and flaky

Filled to the brim with tender, hearty veggies

With a moreish, rosemary and thyme-infused gravy

PURE PASTY PERFECTION. Enjoy!

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

THE VIDEO RECIPE:

THE FULL RECIPE:

Loved this Vegan Cornish Pasty? Here are some more proper Cornish and British bakes to try:

DID YOU MAKE THIS RECIPE?

Tag @aveganvisit on Instagram so I can find you, I love seeing your recreations!

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