Vegetable Cornish Pasties

Ingredients

• 0.3 cup butter 
• 1  carrots sliced thin
• 1  eggs beaten
• 0.3 cup milk 
• 0.3 pound mushrooms chopped
• 1  onion thinly sliced
• 1 large potatoes diced peeled
• 4 servings salt and pepper to taste
• 0.3 pound cheddar cheese shredded
• 1  turnip diced peeled
• 2 tablespoons water 
• 1 teaspoon yeast extract spread 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
3. Place a large skillet over medium heat.
4. Add butter or margarine and allow to melt.
5. Add onion and saute for 5 minutes, until translucent and beginning to brown.
6. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
7. In a small bowl, dissolve yeast extract in milk.
8. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens.
9. Add cheese, and salt and pepper to taste. Set aside to cool.
10. Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges.
11. Brush tops of pastry with beaten egg.
12. Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.