Vegetable Cornish Pasties

• 1 recipe whole wheat pastry for a double crust
• 1/4 cup butter
• 1 onion, thinly sliced
• 1 carrot, sliced thin
• 1 turnip, peeled and diced
• 1 large potato, peeled and diced
• 1/4 pound mushrooms, chopped
• 2 tablespoons water
• 1 teaspoon yeast extract spread
• 1/4 cup milk
• 1 egg
• 1/4 pound shredded Cheddar cheese
• salt and pepper to taste
• 1 egg, beaten

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

whole wheat pastry, butter, onion, carrot, potato, mushrooms, water, yeast, milk, egg, cheddar cheese, salt, egg

Taken from allrecipes.com/recipe/vegetable-cornish-pasties/ (may not work)