My Veggie Pasties Food

VEGETARIAN PASTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make the dough: mix flour, salt and baking powder together in a medium size mixing bowl. Cut in butter. Stir in egg, vinegar and 1/2 cup water. Continue stirring until dough is moist enough to be formed into a ball (add more water if necessary). Form the dough into a large ball.
• Make the filling: bring a pot of 3 cups water to boil, add lentils and continue to boil for 30 to 45 minutes; until lentils are tender. Watch the lentils and add water if necessary.
• Wrap the potatoes in aluminum foil and bake them for 30 minutes in the preheated oven. When the potatoes have cooled cut them into small pieces and mix them with the lentils.
• In a frying pan saute onions with oil. Stir the onions into the potato-lentil mixture; season with salt and stir.
• Divide the dough into 6 - 8-inch circles. Lay the circles on a flat, floured surface. Place one cup of filling into the center of each circle. Fold the dough around the filling; seal the edges and arrange the pasties on an ungreased cookie sheet. Bake for one hour in the preheated oven.

VEGETABLE PASTIES

Steps:

• 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.
• 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.
• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• Bake in preheated oven for 45 minutes, or until golden brown.

MINI-VEGETABLE PASTIES

Steps:

• Preheat oven to 240°C Line an oven tray with baking paper. Cook sweet potato in boiling water for 10 minutes or until tender. Drain well. Transfer to a heatproof bowl. Use a fork to mash until smooth. Set aside to cool in bowl.
• Cook carrot and potato in a pot of boiling water for 5 minutes or until tender. Drain well. Set aside for 5 minutes to cool slightly.
• Add carrot mixture, peas, corn, cheese and 1 egg to sweet potato. Stir to combine. Season with salt and pepper.
• Use a 12cm-diameter pastry cutter to cut 12 discs from pastry sheets. Spoon vegetable mixture evenly among pastry discs. Brush edges of pastry lightly with remaining egg.
• Fold pastries in half to enclose filling. Use fingertips to gently press together to seal. Place on the lined tray and lightly brush with remaining egg. Sprinkle with sesame seeds.
• [You can freeze these pasties at this point. Place in an airtight container in the freezer. To defrost, place individual pasties in the fridge for 4 hours.].
• Bake in oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.
• Once completely cooled, wrap in foil and place in lunch box.

UPPER PENINSULA PASTIES

Steps:

• In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

YUMMY VEGGIE AND CHEESE PASTIES

Steps:

• In a big bowl combine quark, butter, flours and salt, Using your hands quickly knead into a smooth dough. Place in the fridge until filling is ready.
• Heat the oil in a frying pan and saute veggies for about 5 minutes. Season with pepper, chili powder, rosemary and curry powder. Allow to cool slightly (2 min.). Stir in cheese.
• On a lightly floured surface roll out quite thinly (as thinly as possible without it breaking). Using a glass or cookie cutter (8 cm in diameter) cut out 8 rounds.
• Place 1 tbs of filling onto each dough round and fold over to get a pasty shape. Seal using a fork to press down the rim.
• Place the pasties on a paper-lined baking sheet and bake in the preheated oven at 180°C/350°F for about 30 minutes (check 5 minutes early to prevent overbrowning).
• Serve with dipping sauce and salad of choice.
• Enjoy! :).