Yield: Makes 2 large pasties/8 servings
- 1 carrot, shredded
- 1/2 cup chopped celery
- 1 cup chopped sweet onions
- 1/2 cup canned mushroom pieces
- 1 bag (about 3-4 cups) chopped cabbage
- 1/4 cup vegetable broth
- salt and pepper to taste
- 1 package refrigerated pie crusts
- beaten egg or milk
Instructions:Spray a 12" frying pan with non-stick spray. Saute, over medium-high heat: carrots, celery, onions, and mushroom pieces. Add the chopped cabbage and vegetable broth, stirring constantly until cabbage wilts and begins to "squeak". Add salt and pepper to taste (optional: add a few teaspoons of vinegar and honey). Cool the filling slightly.
For each pastie, lay one pie crust out on a floured board; spoon about half of the cooled cabbage mixture onto the center of the pie crust; fold the edge of the pie crust over to make a big turnover; pinch the edges and flute with the tines of a fork. Cut 3 small slashes in the top to let out steam. Brush beaten egg or milk on the top of the pastie. Place on a cookie sheet and bake in a 375 degree oven until golden brown and almost no steam comes out of the slits.