Vegetable Cornish Pasties

european french side main bread savory umami hard medium

Prep

28 min

Cook

77 min

Total

105 min

Ingredients (14)

1 recipe whole wheat pastry for a double crust g

¼ cup butter g

1 onion, thinly sliced g

1 carrot, sliced thin g

1 turnip, peeled and diced g

1 large potato, peeled and diced g

¼ pound mushrooms, chopped g

2 tablespoons water g

1 teaspoon yeast extract spread g

¼ cup milk g

1 egg g

¼ pound shredded Cheddar cheese g

salt and pepper to taste g

1 egg, beaten g

Nutrition

kcal

fat

carbs

protein

Instructions

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.