Vegetable Pasties

Recipesfull introduces to you: Vegetarian Recipes. (Vegetable Pasties). I combined 5 pasty recipes to create an easy vegetable pasty with the filling and flavor I desired.

Brief

Prep 30 mins

Cook: 45 mins

Total: 1hr15 mins

Servings: 8

Yield: 8 individual pasties

Vegetable Pasties

Ingredients

3 ½ cups all-purpose flour

1 cup whole wheat flour

1 teaspoon salt

1 cup shortening

1 ¼ 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

½ pound mushrooms

chopped

2 tablespoons water

1 cube vegetable bouillon

1 teaspoon dried tarragon

salt and pepper to taste

1 eggs

beaten

Tips

Directions

Step 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.

Step 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.

Step 3

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

Step 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.

Step 5

Bake in preheated oven for 45 minutes or until golden brown.

Nutritional Information

Vegetable Pasties

Servings Per Recipe:8

Calories: 581.4

% Daily Value *

Protein: 11g 22%

Carbohydrates: 67.2g 22%

Dietary Fiber: 5.7g 23%

Sugars: 3.1g

Fat: 30.7g 47%

Saturated Fat: 7.2g 36%

Cholesterol: 23.3mg 8%

Vitamin A Iu: 2589.3IU 52%

Niacin Equivalents: 8.4mg 65%

Vitamin B6: 0.3mg 22%

Vitamin C: 16.8mg 28%

Folate: 131.1mcg 33%

Calcium: 43.1mg 4%

Iron: 4mg 22%

Magnesium: 54.7mg 20%

Potassium: 552.7mg 16%

Sodium: 330.1mg 13%

Thiamin: 0.6mg 60%

Calories From Fat: 276.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.