Preheat the oven to 220/425/gas 7 (reducing to 180/350/ gas 4 after 10 minutes of baking)
Using a dinner plate as a guide, cut circles out of the pastry. To make smaller pasties use a side plate instead.
Prop one circle up over a rolling pin as n the picture above, leaving you half the pastry to load up with the filling.
Pile up 1/3 of the veggies in turn, and top with 1/3 of the Cornish Blue cheese.
Season very well with salt and pepper - this is a really important step so don't scrimp on that seasoning!
Wet the edge of the pastry and fold the 'lid' over the filling. Use your palm to gently press the pastry down ensuring there aren't huge pockets of air within before sticking the edges of the pastry together firmly.
Crimp the edges of the pastry making the traditional pasty crust, and pop onto a baking sheet.
Brush with the beaten egg making sure to cover the entire pasty - this is another important step that will make your finished pasty look deep golden brown and ridiculously tasty!
Repeat with the rest of your ingredients to make 2 more pasties.
Bake at 220 for 10 minutes, then reduce the heat to 180 for 35 minutes.
Vegetarian Tenderstem and Cornish Blue Cheese Pasty
Amount Per Serving
Calories 883Calories from Fat 252
% Daily Value*
Saturated Fat 12g75%
Vitamin A 875IU18%
Vitamin C 75.6mg92%
* Percent Daily Values are based on a 2000 calorie diet.