INGREDIENTS
1 recipe whole wheat pastry for a double crust
55 g butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
115 g mushrooms, chopped
30 ml water
5 g yeast extract spread
60 ml milk
1 egg
115 g shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten
DIRECTIONS
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.
Thanks for the recipe Pam
