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Cornish Pasties Puff Pastry-Style with New Potato, Roasted Red Pepper and Feta

It may look like a Cornish pasty on the outside, but on the inside this vegetarian pasty is inspired by Mediterranean flavours combining Cornish New potatoes with roasted pepper and feta. It’s a cinch to make with a cheat of shop bought puff pastry.

This recipe was created by Ceri Jones.



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15 minutes

cooking time


42 minutes



Serves 4


  • 300g Cornish New potatoes 
  • 100g feta, crumbled  
  • 1 roasted red pepper from a jar, diced  
  • 4 spring onions, thinly sliced 
  • 1 clove garlic, finely chopped  
  • 1 tsp smoked paprika   
  • 1 tbsp finely chopped parsley  
  • 1 large 475g sheet of ready rolled puff pastry 
  • 1 egg yolk, lightly whisked 
  • Salt and pepper


Preheat the oven to 200°C(fan)/220°C/425°F/Gas mark 7.
Scrub the potatoes clean. Leave any small ones whole, and chop the larger ones in half. Put in a saucepan, cover with cold water and season with salt. Cover, bring to the boil and simmer for 12-13 minutes until the potatoes are tender, but not mushy. Drain and cool, then dice into 1cm cubes. No need to remove the peel from the potatoes.
In a small bowl, mix together the diced potatoes with the crumbled feta, diced roasted pepper, sliced spring onions, chopped garlic, smoked paprika and chopped parsley. Season generously to taste with salt and pepper.
Open out the pastry, and using a bowl or plate as a guide cut out four 16cm circles. You will need to re-roll the pastry to get all 4 circles. Place around 3 tablespoons of filling on the right hand side of each of the pastry circles, then fold over the empty half, and lightly push the edges together to form a seal. To create the classic pasty crimp pattern, start at the top of the semicircle, make a small 1-2 cm forwards fold over the seal, then repeat the folds all the way around the semicircle edge of the pasty. Place all of the pasties on a baking tray and use a pastry brush to wash all over with egg yolk.
Bake in the oven for 25-28 minutes till browned and crispy all over, and the puff pastry is cooked through on the inside.

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