Crispy Vegetable Pasty

This traditional dish from Cornwall (once very popular among miners) comes from the kitchen of our English chef Mark. I find this Cornish 'pasty' particularly delicious due to the typical method of preparation where the filling stews in the dough in the oven. Today's vegetarian filling consists of parsnip, potato, onion, cheddar, and black pepper, giving a rich flavour to the pasty, which becomes beautifully crispy on the outside. We also make the dough ourselves (of course!). Served with a salad full of vegetables, fresh vinaigrette, and chutney.

Parsnip, white onion, potato, cheddar, flour, butter, free-range egg, cauliflower, radish, yellow beet, rocket, iceberg lettuce, mushrooms, apple, tomatoes, garlic, brown sugar, milk, raisins, mustard seeds, curry, ginger, caraway seeds, chilli, allspice, homemade vinaigrette (white wine vinegar, fine Dijon mustard, salt, sunflower oil, extra virgin olive oil), extra virgin olive oil, pepper & salt.

Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet.

Microwave

Heat the Cornish pasty on the baking paper for 2-3 minutes (1 person), up to 4-6 minutes (2 or more persons). Serve with the salad, dressing, and chutney (cold). The crust of the pasty will not be as crispy in the microwave.

Oven — 200°C, 25 minMarleen's choice

Preheat the Cornish pasty on the baking paper for 20-25 minutes. Serve with the salad, vinaigrette, and chutney (cold).

Energy186,5 kcal

Protein5,51 g

Fat10,38 g

of which saturated4,58 g

Carbohydrates15,91 g

Dietary fibre2,37 g

Salt0,83 g

Average weight: 540 g