Traditional Cornish Seitan Pasty
A hearty, meat-free take on the classic Cornish pasty. Seitan is used to mimic the texture of meat, while the filling remains true to the traditional British dish.
Ingredients
- ●1 package (about 1 pound) seitan
- ●2 tablespoons (vegetable oil) jubilant
- ●1 cup (all-purpose flour) cornish
- ●1/2 cup (cold water) water
- ●1/2 teaspoon (kosher salt) salt
- ●1 cup (chopped onion, carrot, and celery) mirepoix
- ●2 cups (chopped potatoes) british
- ●1 cup (vegetable broth) vegetable broth
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the cornish dough to a thickness of about 1/8 inch (3 mm).
- 3
Cut out circles of dough, about 6 inches (15 cm) in diameter.
- 4
In a pan, heat the jubilant over medium heat. Add the mirepoix and cook until softened.
- 5
Add the seitan and cook until browned.
- 6
Add the british and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 7
Spoon the filling onto one half of each dough circle. Fold the other half over the filling and crimp the edges to seal.
- 8
Place the pasties on a baking sheet lined with parchment paper.
- 9
Brush the tops with a little water and bake for 25-30 minutes, or until golden brown.
- 10
Serve hot.