Vegetable Cornish Pasties

Name: Vegetable Cornish Pasties
Total time: 90
Yield: 4
Ingredients: 1 recipe whole wheat pastry for a double crust; 0.25 cup butter; 1 onion, thinly sliced; 1 carrot, sliced thin; 1 turnip, peeled and diced; 1 large potato, peeled and diced; 0.25 pound mushrooms, chopped; 2 tablespoons water; 1 teaspoon yeast extract spread; 0.25 cup milk; 1 egg; 0.25 pound shredded Cheddar cheese; salt and pepper to taste; 1 egg, beaten

Recipe by Viv Bearpark from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

4 servings

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1 recipe whole wheat pastry for a double crust
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0.25 cup butter
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1 onion, thinly sliced
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1 carrot, sliced thin
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1 turnip, peeled and diced
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1 large potato, peeled and diced
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0.25 pound mushrooms, chopped

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2 tablespoons water
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1 teaspoon yeast extract spread
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0.25 cup milk
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1 egg
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0.25 pound shredded Cheddar cheese
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salt and pepper to taste
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1 egg, beaten

Instructions

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.