Ingredients

• 3.5 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1 cup shortening
• 1.25 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
• 0.5 pounds mushrooms , chopped
• 2 tablespoons water
• 1 cube vegetable bouillon
• 1 teaspoon dried tarragon
• salt and pepper to taste
• 1 eggs , beaten

Instructions

1. 1 In 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.
2. 2 Heat 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.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Roll 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.
5. 5 Bake in preheated oven for 45 minutes, or until golden brown.

Nutrition per serving