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  1. So to start with I fess up, I am not a vegan, I am a guilt ridden meat eater, whom, I have to say after looking into the vegan recipes and talking to our lovely vegan customers is now cutting out almost all meat, eating only fish occasionally and looking towards ethically sourced milk. <blog_break>

    We didnt start our pasty business with the aim of making vegan pasties but sometimes your journey takes a turn you never expected that leads you to delightful new discoveries. This is exactly how our vegan range came about. We were happily making our usual pasties when we started to get requests for vegan pasties. This coincided with long chats with my lovely friend Kate, owner of Gnosh, who produce epic vegan butters, cheese and meat substitutes, she opened my eyes to how tasty and satisfying vegan food could be.On the back of this we started to experiment and I have to say we have had great fun playing with flavours.

    vegan thai pasty


    OTT pasties now has a growing range of tasty and unusual vegan pasties. Our personal favourite is the barbecue jack fruit pasty, with its complex flavours and slight heat its a winner every time. However we do have a soft spot for our seitan pasty, all the taste of a traditional steak one but no guilt. We entered this into a local pasty competition, we didnt win (that is another story!) but not one judge picked up that it was meat free. Now when pasty judges miss that it wasnt a traditionally made pasty, we are happy our job was done well!

    We hope you like our, ever growing vegan section and please watch this space for further flavours. If you have any suggestions, please tell us about them in the comments below

  2. Recipe for the best traditional steak our opinion

    The recipe for a traditional steak pasty is not complicated, it was created by poor, hungry, Cornish folk who needed simple, tasty sustenance. The sucess of the pasty owes much to the pastry and the balance of seasoning; the Cornish like their pasties with a generous helping of pepper.

    Here is our recipe in full, we hope you enjoy making them and crimp however you wish.IMG_098cornish pasty ingredients

    Short crust pastry




    beef skirt

    Good pastry is the key to a top quality pasty and short crust pastry is our preferred choice.

    Short crust pastry is made using 500 grams of strong plain flour and 250 grams of lard. The fat is rubbed into the flour very roughly you do not want fine bread crumbs. By leaving it a little lumpy in places you end up with a slightly flaky short crust pastry. add approx 250 ml of cold water to bind the pastry together, handle the pstry as little as possible, as soon as it comes together stop.

    Chill the pastry for at least and hour then roll out till the pastry is about 4mm thick. We use a tea plate to cut around , this will produce a pasty about 8 to 9 inches in size

    pasty pastry.

    Now to layer you vegetables.

    First add a layer of finely chopped potato, about half a cup full.


     potato layer in cornish pasty

    Add a half a cup of swede

    swede in cornish pasty

    Next comes the onion, a liberal layer.

    onion layer in a traditional cornish pasty

    Next add a generous layer of beef skirt and season well with salt and black pepper. we use half a level teaspoon of salt and  quarter of a teaspoon of pepper.

    home made pasty from over the top cornish pasties


    Gather the pastry from both sides and seal well at the top. 

    lastly, crimp the pastry, over the top, or orund the side if you prefer, by pinching then folding the pastry in .

    Glaze the pasty with egg and place of a well greased tray of silicon baking sheet.

    top crimped cornish pasty

    cook for 15 mins in an oven that has been pre-heated to 210 degrees celsius.

    Reduce temperature to 175 degrees celsius and cook for further 45 minutes.

    Remove from oven and let the pasty cool and rest for ten minutes, this takes will power but its worth the wait as they taste better when slightly cooler.

    golden cooked cornish pasty

    Eat and enjoy!