Tempeh pasty

We’ve all heard of or tried the world famous cornish pasties, there’s even competitions each year to decide on the best one. The best crimping, colour, texture and taste to name but a few of the things judges are looking for, well we have created a delicious tempeh pasty that is super simple, tasty and has that extra protein punch.


  • 200g tempeh, sliced into chunks

  • 1 potato in small chunks

  • 1 carrot in small chunks

  • 1 onion in small chunks

  • 1/4 small cabbage in small chunks

  • 1/4 small swede

  • 1 tbsp flour

  • thyme

  • garlic

  • black pepper

  • salt

  • oil

  • vegetable stock

  • roll out shortcrust pastry (unless you are making your own)

  1. Heat up the oven to 180 and put a pan with a little oil on to heat

  2. Add your onion and soften for a few minutes

  3. Add your garlic and thyme and stir

  4. Add your carrot, potato and swede

  5. Let cook for 5 mins or so then add your flour, stir in and then immediately add your stock

  6. Add your tempeh chunks so it can soak up the stock, add more stock as you need, don’t add too much as you don’t want your pasty to be too wet.

  7. Add your salt, pepper and cabbage and stir in and take off the heat to cool slightly

  8. Roll out your pastry, cut around a dinner plate roughly 25cm diameter

  9. Put the pastry on a baking tray, put a few tbsp of the mixture on one half of the pastry and fold over on itself and then curl over the edges (crimping)

  10. Once it is crimped, brush over with a beaten egg or milk (dairy free also works)

  11. You should have enough to make 2-3 medium pasties so repeat the process and then pop in the oven for 30 mins. they are ready to take out when they are golden brown, leave to cool slightly before tucking in. enjoy!

Impulse Tempeh