Saturday, September 13, 2008

Veggie Pasties

Growing up my mom used to make the yummiest pasties ever, but they had meat in them, and other than that they only had potatoes, carrots, onions and if I recall correctly, tomatoes. I have been trying to come up with a good veggie recipe for the longest time, unsuccessfully...until I found this site a few weeks back.

This one is my favorite:

Veggie Pasty
The Crust
2 cups flour
2/3 cups butter (or Crisco)
1/2 teaspoon salt
1/2 cup cold water
The Filling
2 1/2 cups peeled, diced potatoes
1 cup finely diced sweet potatoes
1/2 tablespoon oil or butter
1 clove of garlic
1/2 cup diced, cooked mushrooms (about 3/4 cup uncooked)
1 1/2 cups diced broccoli
1 small onion (1/2 cup chopped)
1 teaspoon salt
1/2 teaspoon season salt
1/2 tablespoon of olive oil
4 oz. cream cheese (1/2 package)
3/4 cup sharp cheddar cheese
1/4 cup milk for moistening and sealing crust
Cut butter into flour and salt until it forms pea-size lumps. Add cold water and knead until well-blended. Form into 4 balls and chill in the refrigerator for at least one hour. Roll in to an 8-inch circle. Use plenty of flour while rolling out.
In a tablespoon of oil or butter, saute garlic and mushrooms, broccoli, onion, salt, black pepper, and one tablespoon of olive oil in a large bowl.
Put 1 1/2 cups of filling on half of the pastry crust. Cut cream cheese block into quarters, and then cut each quarter into 4-5 pieces, and scatter on top of the filling pile. Add a tablespoon or two of shredded cheddar cheese to the top of the filling. Moisten the edges with milk or water, fold over, and pinch to seal. Brush outside lightly with milk. Cut 3-4 slits on the top to vent steam. Put on a lightly-greased cookie sheet, and bake at 350 degrees F for 45 minutes to an hour, or until the crust is golden brown.
We have had these a few times in the last couple of weeks. They are SO yummy!!
If you wrap these in foil and keep in an insulated bag you can take these on the go with you too!