Vegetable Cornish Pasties Recipe

Ingredients
<br>- 1 recipe whole wheat pastry for a double crust
<br>- 1/4 cup butter
<br>- 1 onion, thinly sliced
<br>- 1 carrot, sliced thin
<br>- 1 turnip, peeled and diced
<br>- 1 large potato, peeled and diced
<br>- 1/4 pound mushrooms, chopped
<br>- 2 tablespoons water
<br>- 1 teaspoon yeast extract spread
<br>- 1/4 cup milk
<br>- 1 egg
<br>- 1/4 pound shredded Cheddar cheese
<br>- salt and pepper to taste
<br>- 1 egg, beaten
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: 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.
<br>step 6: Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.
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Ingredients
- 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

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
step 3: 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.
step 4: 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.
step 5: 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.
step 6: Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

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