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Ingredients Cornish Pasties - Vegetarian:

1. Make ready 225 grams for potatoes
2. Need 125 grams broccoli
3. Take 1 - small brown onion, finely chopped
4. You need 1 of unit stalk celery, finely chopped
5. Take 1 of small carrot, finely chopped
6. Make ready 1/4 cup peas
7. Need evoo
8. Make ready 2 sheets - shortcrust pastry

Cornish Pasties - Vegetarian making:

1. Cook potato for 8 to 10 minutes or until just tender, adding broccoli for last 2 minutes. Drain. Return to pan. Using a fork, roughly mash mixture
2. Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add celery and carrot. Cook, stirring, for 5 minutes or until carrot starts to brown.
3. Add potato mixture and peas to pan. Stir to combine. Cool.
4. Preheat oven to 200°C/180°C fan-forced. Grease baking tray. Using a 15cm cutter, cut 2 rounds from each pastry sheet. Spoon 2 tablespoons mixture over centre of 1 pastry round. Fold up sides to enclose filling. Press edges to seal and form frills. Stand on 1 pre-floured tray. Repeat with remaining mixture and pastry rounds. Brush pasties with milk
5. Bake for 30 minutes or until golden. Stand for 5 minutes.

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