vegetable cornish pasties

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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.