Yummy Veggie And Cheese Pasties

• For the Dough
• 250 g low-fat Quark (or use cream cheese mixed with yogurt to a ricotta like consistency)
• 25 g butter, softened
• 75 g whole wheat flour
• 75 g flour (you can use all whole wheat, too)
• 1/4 teaspoon salt
• For the Filling
• 1 small carrot, chopped finely
• 1 small parsnip (or other vegetables of your choice to make up this amount, think of peas, potatoes, broccoli, etc.)
• 1 teaspoon oil
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon curry powder
• 1/2 teaspoon dried rosemary
• 50 g cheese, grated (use a mature variety, low fat is fine)

1. 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.
2. 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.
3. 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.
4. 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.
5. Place the pasties on a paper-lined baking sheet and bake in the preheated oven at 180u0b0C/350u0b0F for about 30 minutes (check 5 minutes early to prevent overbrowning).
6. Serve with dipping sauce and salad of choice.
7. Enjoy! :).

dough, lowfat quark, butter, whole wheat flour, flour, salt, filling, carrot, choice, oil, freshly ground black pepper, chili powder, curry powder, rosemary, cheese

Taken from www.food.com/recipe/yummy-veggie-and-cheese-pasties-442851 (may not work)