Vegetable Pasties

I combined 5 pasty recipes to create an easy vegetable pasty with the filling and flavor I desired.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 581 Calories

Ingredients

• 1 cup shortening
• 1 teaspoon salt
• 2 tablespoons water
• 1 cup whole wheat flour
• 2 tablespoons olive oil
• 2 potatoes, peeled and diced
• salt and pepper to taste
• 4 cloves garlic
• 1 onion, thinly sliced
• 1 cube vegetable bouillon
• 1 turnip, peeled and diced
• 1 teaspoon dried tarragon
• 2 carrots, thinly sliced
• 1 eggs, beaten
• 3.5 cups all-purpose flour
• 1.25 cups ice water
• 0.5 pound mushrooms, chopped

Recipe Instructions

Step 1

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

Step 2

Bake in preheated oven for 45 minutes, or until golden brown.

Step 3

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.

Step 4

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.

Step 5

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.