Vegetable Cornish Pasties

This recipe makes four generous pasties, enough for a very proper lunch. Prepared, whole wheat pastry dough is cut into squares and heaped with a hearty, cooked filling of onions, carrots, diced potatoes, turnips, mushrooms and Cheddar cheese. The pastries are folded into triangles, sealed and baked until golden brown.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 687 Calories

Ingredients

• 1 egg
• 1 egg, beaten
• 2 tablespoons water
• salt and pepper to taste
• 1 onion, thinly sliced
• 1 large potato, peeled and diced
• 1 turnip, peeled and diced
• 1 recipe whole wheat pastry for a double crust
• 1 carrot, sliced thin
• 1 teaspoon yeast extract spread
• 0.25 cup butter
• 0.25 cup milk
• 0.25 pound shredded Cheddar cheese
• 0.25 pound mushrooms, chopped

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.

Step 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.

Step 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.

Step 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.

Step 6

Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.