Wednesday, April 10, 2013

Veggie Stuffed Pastries

I found this recipe on almost 5 years ago and it has been a favorite since! Think apple turnover but stuffed with veggies and faux bacon. I am not going to tout this as being healthy (it contains white flour, shortening, Daiya), but with all the veggies you end up consuming, it isn't an unhealthy choice.

P.s. It is my husband's all time favorite meal; he likes it even more than sushi!

The original recipe can be found HERE (that recipe is for 6 people).  I have made some modifications so they are going to look a little different, also, my recipe is for two people.


1 3/4 cup all-purpose organic flour (use white and not wholewheat because you need flexible dough)
3/4 teaspoon of himalayan pink salt
1/2 cup vegan, organic shortening
1/3 to 1/2 cup of ice water

2 medium/large organic potatoes, peeled & chopped
1 medium organic sweet potato, peeled & chopped
2 large organic carrots, peeled & chopped
3-4 medium sized organic mushrooms, cleaned & chopped
3 or 4 medium cloves garlic, minced
1/2 cup fresh, organic parsley, washed and finely chopped
1/2 package of tempeh bacon or LightLife Smart Bacon
* optional- 1/4 cup sweet yellow onion, chopped (John doesn't like onion so I omit it in his)
* optional- Daiya cheddar cheese, shredded

For the Dough:
Sift flour and salt into a large bowl. Cut the shortening into the flour until it resembles really small pebbles. Slowly add the ice water by the tablespoon until the dough forms into something of a solid mass. Sometimes I use my hands to make sure all the dough is mixed, but be sure NOT to over mix. Only a few squeezes with the hands (If you over mix, you will have tough dough and it will be hard to work with).  Cover your dough with a damp paper towel and chill in the fridge for at least 1 hour.

When ready to assemble, preheat oven to 375 degrees

Ready to Make it:
To assemble, divide the dough into 2 balls. Place one on a lightly floured, clean counter top. Keep the other ball in the bowl and cover it with the damp paper towel so it doesn't dry out.

Using a rolling pin, roll out the ball (you want the shape to be oval).  Add some of each vegetable, some parsley, and put some tempeh/faux meat on top (add Daiya if you want to- we don't always do this, but it does make it creamier if you do). Don't try to over-stuff or your dough will break :( Fold over the dough, making a half circle. Crimp the edges with your fingers or a fork. Prick the top of the pastry with a fork so the steam can escape while it cooks. I like to prick the initial of the person who will be eating the pastry. Repeat with remaining dough & filling ingredients.

On a lightly oiled baking sheet, cook for 33 minutes.  Let cool for 5 to 10 minutes (I like to break mine open to cool a little) and then enjoy.

My Baby's Got Sauce (The Necessary Dipping Sauce):
1/3 cup Organic Dijon Mustard
water (1 to 2 TBSP)
2 TBSP organic parsley, chopped

In a small bowl, mix the mustard with a little tiny bit of water (1 teaspoon at a time). It makes the consistency a little smoother, but if it becomes liquidy, you added WAY too much water.  Add the 2 TBSP parsley.  Voila! You have magic.

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