Hearty Veggie Cornish Pasties

1. 1

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

2. 2

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

3. 3

   Place a large skillet over medium heat. Add the butter or margarine and let it melt. Add the onion and sauté for 5 minutes, until translucent and starting to brown. Add the carrot, turnip, potato, mushrooms, and water. Reduce the heat and cover the skillet. Cook for 10 minutes, stirring occasionally.

4. 4

   In a small bowl, dissolve the yeast extract in the milk. Whisk in 1 egg. Stir this mixture into the cooked vegetables. Keep stirring until the mixture thickens. Add the cheese, and salt and pepper to taste. Set aside to cool.

5. 5

   Place 1/4 of the filling on one half of each pastry square. Fold the pastry diagonally and seal the edges. Brush the tops of the pastry with beaten egg.

6. 6

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

• Calories 393.61 kcal Moderate
• Protein 13.18 g Good Source
• Carbs 32.03 g Moderate
• Total Fat 23.94 g High
• Saturated Fat 13.6 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 101.83 mg High
• Sodium 477.64 mg High
• Fiber 3.16 g Moderate
• Sugar 2.45 g Low Source
• Added Sugar 0.33 g Low Source
• Calcium 266.02 mg Good Source
• Iron 1.22 mg Low Source
• Potassium 505.04 mg Moderate
• Vitamin A 37.21 mcg_rae Low Source
• Vitamin C 3.7 mg Low Source
• Vitamin D 1.13 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Onions 🧅