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Ingredients
| all-purpose flour (unsifted): 3 1/2 cups |
| whole wheat flour: 1 cup |
| salt: 1 tsp |
| multipurpose shortening: 1 cup |
| water: 1 1/4 cups (ice) |
| olive oil: 2 Tbl |
| onions: 1 (thinly sliced) |
| garlic: 4 cloves |
| carrots: 2 (thinly sliced) |
| turnips: 1 whole turnip (peeled and diced) |
| russet potatoes: 2 whole potatoes (peeled and diced) |
| white mushrooms: 0.5 lb (chopped) |
| water: 2 Tbl |
| vegetable bouillon: 1 cube |
| dried tarragon (leaves): 1 tsp |
| salt (to taste) |
| black pepper (to taste) |
| eggs: 1 (beaten) |
Vegetable Pasties
Credit: AllRecipes
User rating:
"I combined 5 pasty recipes to create an easy vegetable pasty with the filling and flavor I desired."
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Prep Time
30 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
Directions
- In a large bowl, mix together all-purpose flour, whole wheat flour, 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, and 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 and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
- Bake in preheated oven for 45 minutes, or until golden brown.