Andrew Dargue's Corn-ish pasty with salad

Andrew Dargue’s Corn-ish Pasty

Serves 4
60 mins


  • 150g Meatless Farm Meat Free Mince
  • 1 small onion peeled and roughly chopped
  • 1 small potato peeled and roughly chopped
  • 1 large flat mushroom cleaned and roughly chopped
  • 150g (approx) butternut squash peeled and roughly chopped
  • 15g tomato purée
  • 1 tablespoon balsamic vinegar
  • 50g water
  • Salt and pepper to season
  • Oil to fry
  • Plant based milk for glazing
  • 2 packs vegan Ready Roll shortcrust pastry (or gluten free version) (or make your own)
  • ½ green apple, cored removed and sliced
  • 200g red cabbage, finely sliced
  • 1 small carrot, approx 80g, grated
  • Vegan mayonnaise


  1. Add a little oil for shallow frying to a saucepan and heat.
  2. Add the onion, potato, mushroom and squash and cook until softened, stirring frequently.
  3. When all the vegetables are softened, add the tomato purèe, balsamic vinegar and water.
  4. Cook until the liquids have evaporated and the mix is dry.
  5. Fold in the Meatless Farm Meat Free Mince and season with salt and pepper.
  6. Unroll the pastry or roll out the pastry if you made your own.
  7. Using a small plate, around 15-20cm diameter, cut out circles.
  8. Add the filling into the middle of the circle, brush the edges with the plant-based milk. Fold the pastry over, stand the pasty up and crimp the edges.
  9. Place in a pre-heated oven at 180c and cook for 20-25 minutes or until golden brown.
  10. Add the cabbage, apple and carrot to a bowl. Then add the vegan mayonnaise (your preference on quantity) and fold together.
  11. Serve the pasty warm or cold with a side helping of slaw.

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