Vegan Pasties

Vegan Pasty

While technically a Cornish recipe, the Finnish have adopted and made it their own. While it takes a bit of time to put together the result is well worth it. I like to make extras and put them in the freezer for a great meal when I’m too busy to put something together.
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 8 Pasties
Author Craig Tarvainen



  • 2 1/4 cups whole wheat flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup coconut oil
  • 3/4 cup cold water
  • 2 teaspoons apple cider vinegar


  • 12 ounces seitanCut into 1/4 inch cubes
  • 8 ounces potatoesPeeled and cut into 1/4 inch cubes
  • 1 cup carrotsCut into 1/4 inch cubes
  • 1 small onionDiced
  • 1/2 teaspoon salt
  • 1/8 tsp pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp rosemary
  • 1/4 cup white wine



  1. Combine flour, sugar, salt, and baking powder in a mixing bowl.
  2. Add the coconut oil slowly and mix on medium speed.
  3. Mix vinegar with 1/2 cup water and add slowly while mixing.
  4. Slowly add water until dough is stiff enough to form a ball.
  5. Wrap dough in plastic wrap and refrigerate. Continue to the filling.


  1. Preheat over to 375 F.
  2. In a bowl combine the seitan, potatoes, carrots, and onions.
  3. Add the salt, pepper, thyme, rosemary, and wine.
  4. Roll the dough to about 1/4 inch thick.
  5. Cut the dough into 6 six inch circles.
  6. With each circle roll out a little larger and measure a heaping 1/4 cup of filling into the center.
  7. Fold over and seal with your fingers.
  8. Place on a cookie sheet and cut a couple slits into the top of each.
  9. Brush with unsweetened non-dairy milk and place in the oven.
  10. Bake for 35-40 minutes until the tops are brown.

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *