Mini Cornish Pasties

Jubilee Mini Cornish Pasties

15 servings
35 MIN
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400g Garden Gourmet Sensational Mince
1tbsp olive oil
200g carrot, peeled and cut into medium size dice
1 red onion, peeled and diced
2 garlic cloves, crushed
2tsp dried thyme
200g frozen peas
500g vegan shortcrust pastry
2tbsp plant based milk (such as Wunda!)
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Jubilee Mini Cornish Pasties

These little pastry parcels are so tasty and quick to make yourself with our Garden Gourmet Sensational Mince! You can make them in advance and then pack them up for a picnic or street party - just right for celebrating the Queen's Jubilee.



Preheat the oven to 190˚C (170˚C for fan ovens) Gas Mark 5.


Add the oil to the pan and fry the onion and carrot over a medium heat until they start to turn golden brown. Add the crushed garlic (if using) and the thyme and give everything a good stir.


Add the Garden Gourmet mince to the pan and fry for a further 4-5 minutes, making sure to break the mince up with a wooden spoon so it all cooks evenly. Pour the stock in and continue to cook for a further 10 minutes until about half the stock has been absorbed. Add in your frozen peas for the final 5 minutes of cooking. Once ready, remove from the heat and allow to cool.


If the pastry is in one block, roll it out on a lightly floured work surface to a thickness of 3mm and cut into 15 squares about 12 x 12cm. If it’s ready rolled, carefully unroll and cut into squares.

Nutritional Information
Typical values

Per Serving

17.8 grams
220.9 Kilocalories
13.1 grams
7.5 grams
The recipe is made with