West Cornwall Pasty Co Vegan Steakless Pasty
Make West Cornwall Pasty Co's Vegan Steakless Pasty at home with seasoned plant-based mince, potato, swede and onion in dairy-free pastry. 100% vegan, 100% delicious.
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Why you’ll love it
The Vegan Steakless Pasty from West Cornwall Pasty Co proves that plant-based eating doesn't mean compromising on flavour or tradition. This modern twist on the classic Cornish pasty swaps beef for hearty vegan mince while keeping the traditional vegetable trio of potato, swede and onion. The result is a satisfying, protein-packed meal that's kind to animals and the planet without sacrificing that authentic pasty experience. The plant-based mince absorbs all the savoury seasonings and cooks beautifully with the vegetables, while dairy-free pastry provides the same golden, flaky exterior. Perfect for vegans and flexitarians alike, this copycat recipe delivers proper comfort food credentials.
About the original
West Cornwall Pasty Co has always been responsive to changing customer needs. As plant-based eating has grown in popularity, they've developed vegan options that don't just remove ingredients but actively create delicious, satisfying alternatives.
Their Vegan Steakless Pasty maintains the structural integrity of a traditional Cornish pasty - the same vegetables, the same crimped shape, the same portable format - while using quality plant-based mince that provides protein and substance. It's made with vegan pastry and cooked fresh daily in their shops.
This homemade version lets you enjoy that same hearty, plant-based pasty experience at home. Whether you're vegan, reducing meat consumption, or just curious about plant-based food, this recipe shows that vegan pasties can be every bit as satisfying as the original.
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Ingredients
For the Filling
- 300 g Vegan Mince — rehydrated if using dried
- 250 g Plain Flour — peeled and diced into 1cm cubes
- 200 g Beef Mince — peeled and diced into 1cm cubes
- 1 piece Onion — finely chopped
- 2 clove Garlic — minced
- 1 tsp Marmite
- 1 tbsp Soy Sauce
- 200 ml Vegetable Stock
- 1.5 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
For the Pastry
- 500 g Shortcrust Pastry — ensure it's dairy-free
- 2 tbsp Plant Milk — for brushing
Method
Heat the olive oil in a large frying pan over medium heat. Add the vegan mince and cook for 5-6 minutes, breaking it up with a wooden spoon, until browned and starting to crisp slightly.
Add the onion and garlic, cooking for 3-4 minutes until softened. Stir in the Marmite and soy sauce, cooking for 1 minute until fragrant and well combined. Add the vegetable stock and simmer for 5 minutes until most of the liquid has been absorbed. Remove from heat and allow to cool completely.
Preheat your oven to 180°C (160°C fan/Gas 4). Mix the diced potato and swede together in a bowl with the salt and pepper.
Roll out the dairy-free pastry on a lightly floured surface to 3-4mm thickness. Cut out 4 circles approximately 20-22cm in diameter.
For each pasty, place a layer of seasoned vegetables down the centre of a pastry circle, leaving a 2-3cm border. Top with a portion of the cooled vegan mince mixture, then another layer of vegetables.
Brush the edges with plant milk. Bring the edges together at the top and crimp firmly, creating the traditional rope-like seal along the side. Place on a lined baking tray and brush all over with plant milk.
Make a small steam hole in the top. Bake for 50-55 minutes until deep golden brown. The vegetables should be completely tender. Allow to rest for 10 minutes before serving.
Tips & Variations
- Make sure your shop-bought pastry is vegan - check the label for butter or milk powder.
- Marmite adds incredible umami depth - don't skip it! If you don't have it, use extra soy sauce or vegan Worcester sauce.
- Some vegan mince brands are better than others. Look for ones with good texture and protein content.
- Add a tablespoon of nutritional yeast to the filling for extra savoury flavour.
- These freeze perfectly - freeze unbaked for up to 3 months and bake from frozen, adding 15-20 minutes to cooking time.
FAQs
- What's the best vegan mince to use?
- Brands like Quorn Vegan Mince, THIS Isn't Mince, or Meatless Farm all work well. Dried soya mince (rehydrated) is a budget-friendly option. Choose based on texture preference and availability.
- Can I make my own vegan pastry?
- Yes! Use 500g plain flour, 125g vegan butter, 125g vegetable shortening, 1 tsp salt and 150ml cold water. Make it exactly like regular shortcrust pastry.
- Is Marmite really necessary?
- While not essential, Marmite adds incredible savoury depth that helps replicate the umami flavour of beef. If you can't use it, substitute with extra soy sauce, vegan Worcester sauce, or a beef-style vegan stock cube.
- Can I use different vegetables?
- The potato, swede and onion combination is traditional, but you can add carrot, parsnip or turnip. Just keep the total vegetable amount the same and cut everything to uniform size.
Nutrition (per serving)
| Calories | 485 kcal |
|---|---|
| Protein | 18 g |
| Fat | 22 g |
| Carbs | 52 g |
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