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Vegetable Pasties


3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 cup shortening
1 1/4 cups ice water
2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic
2 carrots, thinly sliced
1 turnip, peeled and diced
2 potatoes, peeled and diced
1/2 pound mushrooms, chopped
2 tablespoons water
1 cube vegetable bouillon
1 teaspoon dried tarragon
salt and pepper to taste
1 eggs, beaten
Mix salt, whole wheat flour, and all-purpose flour in a large bowl. Add shortening a little at a time until mixture resembles coarse crumbs (works best if you use your hands). Add water until mixture forms a ball. Separate dough into 8 pieces, and shape into balls. Cover, and set aside. Pre-heat oven to 400 degrees F.

In a large pan or skillet heat olive oil over medium heat. Saute onion and garlic until soft about 5 minutes. Add your potatoes, turnips, carrots and mushrooms. Add water, bouillon, tarragon, salt and pepper. Cook for 15 minutes.

Shape each pastry ball into a circle, approximately 8 inches in diameter. Place about 1 cup of filling to the center of each pastry. Fold pastry over filling, and pinch edges. Place on baking sheet, and brush with egg.

Place in oven for 45 min or until browned.