These are based on the hand held British Cornish Pasty and are great for any lunch, tea, supper or just "for the heck of it" snack.
2 cups wholewheat flour
1/2 tsp pinches of salt
pinch dry mustard and cayenne pepper
2 sticks cold butter ( 8ozs)
1 cup grated strong cheese ( 8ozs)
2 large egg yolks
3 tbsp water
* for Vegan use vegan marg., omit the egg yolks and
add more water, use vegan cheese or nutritional yeast.
In a large bowl, mix all dry together.
Using 2 knives or a pastry cutter, cut the fat into the flour, to fine breadcrumbs stage, add the grated cheese and mix well.
mix the egg yolks with the water and add to the mix and bring together to a firm dough.
Knead until smooth and allow to rest in a cool place for 30 mins.or overnight in waxed paper and foil
Fillings: Traditional x 2 pounds any combination onions, carrots, celery, rutabagas, parsnips
Broccoli-spice x 4 large onions sliced and chopped, 4 large carrots in 1/4 inch dice 3 cloves garlic smashed, 1 cup chopped sweet bell pepper
Method #1 Add all the vegetables to saucepan and cover with hot vegetable stock and cook covered for 20 mins.
Add 2 tsp dried thyme and sage
1 cup cooked chickpeas/dried beans
Add 2 pounds potatoes cut into 1 inch dice, cook further 25-30 mins until potatoes just cooked, remove from heat and remove all vegetable to a bowl.
Add to the vegetables 1 cup defrosted frozen peas.
Thicken the vegetable stock with cornstarch mixed with water and pour over the cooked vegetables and allow to marinate overnight ( when cold enough place in fridge).
Method #2
Saute all the vegetables in 2 tbsp oil
Add 2 cups cooked beans or chickpeas
2 tbsp nutritional yeast
2 cups finely chopped blanched broccoli
1 cup sweetcorn
1 x 15 ozs can chopped tomatoes in their juice
3 tsp dried paprika
2 tsp ground turmeric
2 tbsp curry powder/garam masala/ ground cumin/5 spice powder
1 pound yams/sweet potatoes washed, peeled and diced 1/4 inch
Cook for 15-20 mins, or until vegetables are just cooked.
Remove from heat , allow to cool down and store overnight, tightly sealed in fridge.
The next day Preheat oven 400f
Place filling #1 in a colander or large sieve and allow the sauce to drain off.
On a floured board:
Roll out the dough to 1/4 inch thick and cut into strips 4 inches wide
then into squares 4 x 4.
Fill each square with filling of choice, ( about 3 tbsp) on one side only, leaving 1/2 inch around edges, score the other side with 3 slits to allow steam to escape.
Top the filling with 1 tbsp grated strong cheese (optional)
Then brush all sides with milk or egg wash (beaten whole egg and milk).
Fold like an envelope/napkin - edge to edge, and seal the edges, place on a parchment or greased cookie sheets 1 inch apart.
Brush tops with more egg wash and top with herbs/seeds of choice (optional),or with more grated cheese.
Bake in middle to top of oven 15-20 mins until golden brown.
remove from oven and remove from tray..cool on wire rack
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