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Vegetable Pasties Recipe

Recipe by: Alexandra Flowers

"I combined 5 pasty recipes to create an easy vegetable pasty with the filling and flavor I desired."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook45 m
  • Ready In1 h 15 m
  • 1In 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.
  • 2Heat 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.
  • 3Preheat oven to 400 degrees F (200 degrees C).
  • 4Roll 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.
  • 5Bake in preheated oven for 45 minutes, or until golden brown.
Ingredients
  • 8 servings
  • 581 cals
  • 3 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 1/4 cups ice water
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 4 cloves garlic
  • 2 carrots, thinly sliced
  • 1 turnip, peeled and diced
  • 2 potatoes, peeled and diced
  • 1/2 pound mushrooms, chopped
  • 2 tablespoons water
  • 1 cube vegetable bouillon
  • 1 teaspoon dried tarragon
  • salt and pepper to taste
  • 1 eggs, beaten
Nutrition

Amount per serving ( 5 total)

  • Calories:
    581
    29%
  • Fat:
    30.7
    47%
  • Carbs:
    67.2
    22%
  • Protein:
    11
    22%
  • Cholesterol:
    23
    8%

Based on a 2,000 calorie diet

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