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Cornwall is a wonderful place. We’ve been down there a lot on various trips, the most recent to visit the wonderful Eden Project with Renault. Cornish pasties are somewhat of a British Institution so we thought it was high time we veganised them! This recipe is deeeeelish. Super hearty, super warming and very very meaty. If you’ve recently turned vegan but you’re missing the taste and bite of meat, this will satisfy your cravings no end. Give them a whirl, you won’t be disappointed!




  • 110g dairy-free butter
  • 225g plain flour, plus extra for dusting
  • ¼ tsp salt
  • 2–3 tbsp water
  • plant-based milk, for brushing


  • 400g potato
  • 200g swede
  • 1 tsp bouillon
  • 1 tbsp olive oil
  • 1 small onion
  • 200g vegan meat (burgers or steaks are best)
  • 1 garlic clove
  • 2 sprigs thyme
  • 2 tsp yeast extract (we used marmite)
  • 2 tsp vegan worcester sauce (we used Henderson’s Relish) or soy sauce
  • 1 tsp pepper
  • Salt to taste


  1. 1.

    Preheat oven to 180*C | Baking sheet lined with parchment paper | Large saucepan | Large deep frying pan

    Make the pastry | Put the dairy-free butter into a mixing bowl and sprinkle over the flour and salt | Rub between your fingers to make a dry, crumbly mixture | Add the water and work it into the butter mixture with your fingers to make a dough | Put the dough in the fridge while you make the filling

    Prepare the ingredients | Peel the potatoes and cut them into 1cm cubes | Peel the swede and cut it into 1cm cubes | Cut the vegan meat into 1cm cubes | Peel, halve and dice the onion | Peel and grate the garlic | Pick the thyme leaves

    Now cook the potatoes and parsnip | Put the potato cubes in a saucepan, cover with cold water and sprinkle over the bouillon | Bring the water to the boil and simmer the potatoes for 8 minutes until tender but firm | Use a slotted spoon to take the potato cubes out of the pan, put the potatoes on a plate and set to one side | Put the swede chunks in the pan and boil for 12-15 minutes until tender but firm | Drain the swede into a colander and put them on the plate with the potatoes

    Now, make the filling | Warm the olive oil in a pan over a medium heat | Add the onion and a pinch of salt to the pan and stir for 4-5 minutes | Add the vegan meat to the pan and stir for 3-4 minutes (if the pan starts to become a little dry, add a couple of tbsp water) | Add the garlic and thyme to the pan and stir for 30 seconds | Turn the heat down, add the yeast extract, vegan worcester sauce, pepper and stir into the onions | Add the potato and swede and fold into the rest of the ingredients | Take the pan off the heat and leave to cool to room temperature

    Now, prepare the pastry | Divide the dough into 4 equal pieces | Dust a clean work surface with flour | Roll the dough pieces into circles about 22cm long, 22cm wide and 6mm thick | Place a small plate in the middle of the pastry and trim the rough edges with a sharp knife (this will improve the look of your pasties)

    Now, make and bake the pasties | Spoon the filling into the centre of each pastry circle | Pull the pastry around the filling evenly and pinch the two pastry edges together | Crimp the edges of the pastry with your fingers to achieve the familiar, traditional Cornish pasty look | Put the pasties on a baking tray, brush with plant based milk, put the tray in the oven and bake for 22-25 minutes until the pasties are golden in colour

    Time to serve! | Take the pasties out of the oven, let them rest for 10 minutes (they will be piping hot inside) and serve on their own as a satisfying, warming light lunch!