vegetable pasties

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• 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.
• 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.
• preheat oven to 400 degrees f (200 degrees c).
• 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.
• bake in preheated oven for 45 minutes, or until golden brown.