Mar
Vegetable Cornish Pasties.
1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 pound mushrooms, chopped
2 tablespoons water
1 teaspoon yeast extract spread
1/4 cup milk
1 egg
1/4 pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten
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.
