I combined 5 pasty recipes to create an easy vegetable pasty with the filling and flavor I desired.
Ingredients
- ½ cups all-purpose flour: 3 piece
- whole wheat flour: 1 cup
- salt: 1 tsp
- shortening: 1 cup
- ¼ cups ice water: 1 piece
- olive oil: 2 Tbsp
- onion: 1 piece (sliced)
- garlic: 4 clove
- carrots: 2 piece (sliced)
- turnip: 1 piece (diced)
- potatoes: 2 piece (diced)
- mushrooms: 0.5 pound (chopped)
- water: 2 Tbsp
- cube vegetable bouillon: 1 piece
- tarragon: 1 tsp (dried)
- salt and pepper: (to taste)
- eggs: 1 piece (beaten)
Metric Conversion
Stages of cooking
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In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
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Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
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Preheat oven to 400 degrees F (200 degrees C).
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Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
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Bake in preheated oven for 45 minutes, or until golden brown.
