My grandmother immigrated from England. As such, I grew up on a variety of meat and potato pies. I used to effin' love them. As a vegan, I wanted to recreate those sorts of dishes, but with more flavor, and a more modern shape. What better way to enjoy the food of my childhood than a Cornish Pasty?! The only rule in making a Cornish Pasty is that it needs to be durable, half-moon shaped, and with a delicious pastry crust. Done and done. Below is my delicious take on the pasty. Don't let the soyrizo throw you off; there is nothing spicy or latin-tasting about this dish. This simply tastes like excellence.
For the filling:
For the crust:
Mix together the flour, baking powder and salt. Cut the butter or shortening into the flour mixture, until it resembles coarse crumbs. Slowly add in the ice water while combining with a fork. This should hold together in a ball when squeezed. If it doesn't, add a bit more water until it does. Wrap tightly in plastic wrap then refrigerate.
To make the filling:
Peel and cube the turnip and potatoes into approximately 1" cubes. Cut the onion into 1" cubes.
Add the vegetable oil to a large, flat bottomed saute pan set to medium heat. Cook until the onions are clear.
Add in the soyrizo and cook until small, browning and glazing the pan. Sprinkle the lentils over the top and mix in to fry up a little. Add in the water and bring to a boil. Once boiling, simmer over medium-low heat, stirring occasionally, until lentils are tender and water is absorbed (see pic below).
Preheat oven to 375 degrees.
Roll out a 2" (approximate) ball of the pastry dough onto a floured surface into a 6" diameter circle, keeping it as round as possible. Add filling onto half of the pastry. Brush vegan milk around the edge of the pastry. Fold the unfilled side over the filled side and press firmly to adhere the edges together. Rolling the edges under and in, go around the opened side of the pastry, sealing.
Slowly roll over onto your hand and place onto a baking sheet sprayed with cooking spray or brushed with oil. Cut small slits into the top of the pasty to vent, and brush the top with vegan milk. Repeat the above until all the pastry dough and filling is gone. This should make about 6 pasties.
Cook for 45-50 minutes.
Allow to cool for about 10 minutes before serving.