Here is a vegetarian version of the traditional Cornish miners turnover. Haven't tried it yet, but posting for the Zaar World Tour 2005. This recipe is from Moosewood.
- To make crust: combine salt and flour. Cut butter into flour with fingers until it resembles coarse corn meal.
- Sprinkle on cold water and stir until dough sticks together.
- Form dough into a ball and refrigerate for 15-30 minutes. Do not over-chill!
- To make Filling: Mix together the filling ingredients in a large bowl.
- Preheat oven to 375°F.
- Cut the ball of dough into 6 pieces. Roll out each piece about 1/8 inch thick and Cut a 9 inch circle out of each piece.
- Put 1/6 of the filling in the middle of each pastry circle.
- Pull one edge over the filling to make a half-circle.
- Seal the edges together like a turnover. Turn the edges over and press with a fork to double-seal.
- Cut slits in the top of the pasties so that steam can escape.
- BAke for 15 minutes, then reduce heat to 350 F and bake for another 15-20 minutes until lightly golden.
- Remove from oven, and allow the pasties rest for 5 minutes before serving.
These are a great accompaniment to Red Potage Soup, which is made with beets and read kidney beans. These recipes can both be found in the Sundays at Moosewood Cookbook. A new variation on tomato soup and grilled cheese. So satisfying on a cold winter day with your family!!
The veggie mix in these are just perfect. However, I really had a hard time with the dough. I had to use between 6 and 11 TBS or more just to get the dough to come together. I'm not really good with making pastry, so it was really hard for me to follow the vague directions. I'll try it again. Thanks.
Yes this is a great recipe! I usually chill my pastry more than 15 minutes but the short time worked well, the pastry was easy to handle! I added in some fresh garlic and increased the cayenne to the filling, otherwise made as stated. Thanks Bunny!...Kitten:)