Vegetable Cornish Pasties |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A meatless version of a traditional favorite. Ingredients:
1 recipe whole wheat pastry for a double crust |
1/4 cup butter |
1 onion, thinly sliced |
1 carrot, sliced thin |
1 turnip, peeled and diced |
1 large potato, peeled and diced |
1/4 pound mushrooms, chopped |
2 tablespoons water |
1 teaspoon yeast extract spread |
1/4 cup milk |
1 egg |
1/4 pound shredded cheddar cheese |
salt and pepper to taste |
1 egg, beaten |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
3. Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
4. In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
5. Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
6. Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.
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