Vegetable Cornish Pasties

Ingredients

• 1 recipe whole wheat pastry for a double crust
• 0.25 cups butter
• 1 onion , thinly sliced
• 1 carrot , sliced thin
• 1 turnip , peeled and diced
• 1 large potato , peeled and diced
• 0.25 pounds mushrooms , chopped
• 2 tablespoons water
• 1 teaspoon yeast extract spread
• 0.25 cups milk
• 1 egg
• 0.25 pounds shredded Cheddar cheese
• salt and pepper to taste
• 1 egg , beaten

Instructions

1. 1

   Preheat oven to 400 degrees F (200 degrees C).

2. 2

   Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.