A meatless version of a traditional favorite.
Ingredients
- recipe whole wheat pastry for a double crust: 1 piece
- butter: 0.25 cup
- onion: 1 piece (sliced)
- carrot, sliced thin: 1 piece
- turnip: 1 piece (diced)
- potato: 1 piece (diced)
- mushrooms: 0.25 pound (chopped)
- water: 2 Tbsp
- yeast extract spread: 1 tsp
- milk: 0.25 cup
- egg: 1 piece
- cheddar cheese: 0.25 pound (shredded)
- salt and pepper: (to taste)
- egg: 1 piece (beaten)
Metric Conversion
Stages of cooking
-
Preheat oven to 400 degrees F (200 degrees C).
-
Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
-
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.
-
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.
-
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.
-
Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.
