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Recipe Vegetable Cornish Pasties (Pie)

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Required 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

Preparing/Cooking:

  • 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.
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