Vegetarian Tenderstem® & Cornish Blue Cheese Pasty

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Tenderstem® has teamed up with food blogger, The Hedge Combers (, to create this twist on a classic Cornish pasty. The perfect vegetarian recipe to pack for a summer picnic or rustle up at a leisurely pace on a quiet Sunday afternoon.

  • 10 minutes preparation
  • 45 minutes cooking
  • 3
recipe PDF
  • 600g shortcrust pastry, rolled out to 3mm thick
  • 200g Tenderstem®, stem & florets diced
  • 3-4 new potatoes or other small waxy potatoes, cut into small slices
  • 150g Cornish Blue cheese, diced
  • ½ an onion, finely diced
  • Salt and pepper
  • 1 egg, beaten
  1. Preheat the oven to 220°C/425°F/gas mark 7

  2. Use a dinner plate as a guide to cut circles out of the pastry

  3. Lay half of the circle of pastry on a rolling pin, leaving you half of the pastry to load up with filling

  4. Add a third of the Tenderstem®, potatoes and onions, then top with a third of the Cornish Blue cheese

  5. Season generously with salt and pepper

  6. Wet the edge of the pastry and fold remaining half over the filling. Use your palm to gently press the pastry down – make sure there’s no air trapped inside the pasty before sticking the edges of the pastry together firmly

  7. Create the traditional pasty edging by twisting and overlaying the pastry, then pop onto a baking sheet

  8. Cover the entire pastry with the beaten egg mixture using a pastry brush to guarantee a golden brown bake

  9. Repeat with the remaining ingredients to make two more pasties

  10. Bake at 220°C for 10 minutes before reducing the heat to 180°C for 35 minutes

Recipe devised by The Hedge Combers blog ( for Tenderstem®.

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