Last Night's meal was one of those serendipitous things that happen when you try to use the last of your produce before the new batch is ready at the farm.
I made a fabulous cheddar cheese pastry crust, and filled it to the brim with chopped veggies and herbs, diced cooked potatoes, peas and (in place of ground beef) highly seasoned mushrooms. I included nutritional yeast for a meatier taste and added health benefits. Everyone simply devoured these hand-pies, and I have to say, I didn't miss the meat at ALL.
Yeasted Cheddar Pastry Crust
1 c warm water
1 tsp salt
1 tsp sugar
1 Tbsp yeast
2 cups Better Batter Gluten Free Flour
1 1/2 cups sharp cheddar cheese
1. Mix the warm water, salt, sugar and yeast and let sit for five minutes.
2. Stir in the flour and cheddar cheese and knead well, until a smooth dough is formed. Proceed with your recipe.
Pastie Pie Filling
1 cup finely minced mushrooms
1/4 cup nutritional yeast
1 clove minced garlic
1/2 cup chopped green onion
1/2 cup chopped spinach
1 1/2 c diced cooked potato
1 c diced carrots and peas (fresh or frozen)
1/2 c warm water
1/4 c Better Batter Gluten Free Flour
1/2 c mixed chopped fresh herbs (I used sage, oregano, thyme, and rosemary)
1 tsp salt
1. In a mixing bowl, combine the mushrooms, nutritional yeast, garlic, green onion, spinach, potato, and carrots and peas.
2. In a small saucepan cook the warm water, flour, and fresh herbs together until thickened, and stir into the other mixture.
To assemble: Divide the pastry into four pieces. Roll each out, on a floured board, into an 8 inch circle. Fill with 1/4 of the vegetable mixture, and (wetting the edges) fold over to make a half-circle. Seal the edges and place on a baking sheet.
Bake at 350 degrees for 25-35 minutes, or until light golden brown.