Recipe: Mini Mushroom Pasty


These vegetarian pocket pies based off the traditional Cornish pasty recipe come served with a fruity homemade tomato ketchup. Perfect for the autumn time! Recipe makes 4 delicious parcels.


For The Pastry

  • 250 g plain flour
  • 110 g salted butter, chilled
  • 2 tbsp cold water

For The Filling

  • 500 g field mushrooms
  • 1 small potato
  • 1 carrot
  • 1 small onion
  • 1 clove garlic
  • 1 bunch parsley
  • 1 tsp mustard powder
  • 1/2 tsp cracked black pepper
  • 1/2 tsp salt

For The Relish

  • 1 onion
  • 1 clove garlic
  • 1 tin chopped tomatoes (400g)
  • 100 g soft light brown sugar
  • 50 ml red wine vinegar
  • 1/2 tsp salt
Make the Dough

Step 1

Make The Dough

Weigh the flour into the bowl of a Stand mixer and add the salt and diced cold butter. Beat slowly with the K-beater attachment until you have a fine breadcrumb-like consistency. Add the water and mix a little more until a dough forms, then bring it together into a lump with your hands, wrap in clingfilm and chill in the fridge for an hour.

Make the Filling

Step 2

Make The Filling

Peel the mushrooms and break them into a food processor then blitz to give you chopped mushrooms. Cook in a large saucepan over a medium heat, stirring regularly, for 10 minutes until much of the water has evaporated. Peel and finely dice the potato, carrot, onion and garlic, then chop the parsley. Mix the chopped veg and herbs into the mushroom mixture once it’s cooled slightly then stir in the mustard powder, salt and pepper. Check it for seasoning.

Roll and Crimp

Step 3

Roll And Crimp

Preheat an oven to 180℃. Roll the pastry out onto a floured surface to the thickness of ½ cm. Cut around a small bowl to create circles 15cm across. You will need to re-roll the scraps once but you should get 4 circles. Spoon 2 tablespoons of the filling into the centre of each circle and dap the top edge with cold water. Bring the pastry up to meet at the middle above the filling and press and crimp it together so that it sticks and completely seals the filling in.


Step 4


Transfer to a baking tray, lined with baking paper, and brush the outside of the pasties with beaten egg. Bake for 40 minutes, then leave to cool for at least 10 minutes.

Make the Relish

Step 5

Make The Relish

Peel the onion and garlic for the relish and roughly chop. Add to a blender with the tin of chopped tomatoes, sugar, vinegar, fennel, coriander and salt. Blitz until smother then pour into a saucepan, heat to a simmer and bubble for 15 minutes to reduce by half. Cool, ready to serve alongside the pasties.


Step 6


Serve the pasties hot or cold with the tomato relish on the side. Makes 4

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