Vegetarian Cornish pasties

First things first, these may not be actual Cornish pasties, my understanding of a Cornish pasty is that it's the crinkle along the top that makes it a Cornish pasty,  I do the crinkle so am calling them Cornish pasties if this is not the case then I apologies whole heartedly. Phew now that's done I will crack on with the recipe.

Now I haven't eaten meat for.......18 years, There are obviously lots of meat substitutes around now and I think you can get these pasties, but I tried them and wasn't that impressed so here is my version.

ingredients

1 Onion
2 medium potatoes
1 carrot
( these should all be diced quite small)
1 pack of your preferred brand of vegetarian mince
Good handful of peas
1 pack of frozen short crust pastry ( I am with Jamie Oliver on this one, I think it's just as good, but if you prefer by all means make your pastry from scratch)
Vegetarian gravy
Cumin
Salt and pepper to taste

Fry off the onions, potatoes and carrots until they start to soften, add the mince and cook until browned.

Whilst that is cooking make up your gravy, not too much as you don't want there to be too much liquid as this will give you soggy pastry, but anyone who cooks with veggie mince will know it drinks up water, I add my cumin to the gravy I like quite a lot but add as much as you require.

Now add your gravy and peas to the pan and let the mixture simmer until everything is cook through and piping hot.

While that's simmering prepare your pastry. You need to roll it out to about 5mm thickness, be careful not to roll too thin or all the filling will explode out of the pastry when cooking.

I use 2 different size plates for my pasties, an adult portion and a kids portion, side plates are perfect size for adult pasties and I use saucers for the kids.

The last point I would make is that you don't need lots of filling a good dessert spoon in the little ones and 2 for the big ones is perfect, don't over fill or it will just end up a mess. You will have loads of filling leftover but I just freeze it and then next time you have a quick homemade meal ready to go.

Put milk on half of the circumference of you pastry lift into the middle and squeeze and crinkle going out using your thumb and finger. Prick the sides of the pasty with a folk, these air holes will allow steam to escape without the pastry falling apart and glaze the outside with the rest of the milk

Cook in an 180 oven for about 20-25 minutes.