Vegetable Cornish Pasties recipe

4 servings

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.