2 potatoes peeled & sliced (I use one regular & one sweet potato)
1/2 lb mushrooms chopped (I omitted & replaced with 1 crown broccoli, boiled & chopped)
2 Tbsp. water
1 cup vegetable bouillon (I added 1 cup chicken broth)
1 tsp. dried tarragon (I omitted & replaced with 1/2 cup fresh, chopped parsley)
Salt & pepper to taste
1 egg, beaten
Instructions
In a large bowl, mix together both flours 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 & 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, mushrooms. Add water, bouillon cube, tarragon, salt & pepper. Cook for 15 minutes.
Preheat oven to 400 degrees. Roll each pastry ball into a circle, 6-8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, pinch edges to seal. Place on baking sheet, and brush with egg. Bake in preheated oven 45 minutes or until golden brown.
Originally Submitted
8/30/2011
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