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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!!

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Hey Em October 18, 2010

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.

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Bippie February 01, 2007

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:)

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Kittencalskitchen May 31, 2006

This is a great pastie recipe. The pastry is quite well behaved (and I'm not good with pastry). I must admit that I always add potato and peas to the filling, but you deifinitely need the turnip in there and lots of black pepper. I usually end up with left-over filling and I turn it into soup.

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Jo C October 04, 2005

These were good, Bummy Mom. I loved the vegetable mixture, though I subbed parsnips for the turnips, and I sauteed all of the vegetables in a tablespoon of oil for five minutes. The pastry is wonderfully flakey but a touch on the dry side. I wouldn't change the pastry...but I would make the filling in a cheese sauce rather than grated cheese. The sauce would really complement the flakey pastry and would make the recipe outstanding.

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Fairy Nuff October 02, 2005
Cheese Pasties