There is a lovely food store in Shoreditch, near Arnold’s Circus, called ‘Leila’s’, which has an interesting range of fine quality vegetables etc.  Here is a vegetarian cornish pastie pie partly based on Leila’s advice.

Directions:

  1.  Cut potatoes into small cubes, do the same with two carrots, cube one swiss chard (it is onion family, so you may not want to do this if you’re very strictly anti-onions), add a large handful of celery.
  2. Put tbsp butter in pan at high heat.  Add smoked paprika, pepper flakes, grated nutmeg, fresh turmeric root, asafoetida and two bay leaves.  Add two cups of water.
  3. Add Himalayan salt, crushed black pepper and vegetable stock.  Add vegetables.
  4. Cook until tender.  Add fresh parsley.
  5. Cook until fully cooked and a little stodgy. Set aside to cool for 15 minutes.
  6. Fold out puff pastry (check to to see if it is vegetarian-friendly) and roll a little, adding flour to the rolling surface to prevent from sticking.
  7. Add pie-filling to pastry.
  8. Fold pastry over, using a fork to close the pie.  Prick the top of the pastry.
  9. Glaze with milk, using a food brush
  10. Place in oven at 180C for about 20-25mins.
  11. Remove when crisp and brown.

 

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