Vegetable Pasties Recipe
Delicious and non-dairy — very light and tastes great.

Mix together in a bowl:
    4 cups whole wheat pastry flour
    1 teaspoon salt
    1/4 teaspoon dried thyme (optional)
    1/4 teaspoon dried sage (optional)
    1/2 cup canola or sunflower oil, or butter (melted)

Add gradually approximately:
    1 cup ice water

until the mixture forms a non-sticky, one-piece dough. Cover with plastic wrap and set aside. Then sauté for approximately 5 minutes:
    4 tablespoons canola or sunflower oil
    1 small onion, minced
    1 carrot, peeled and cut into quarter rounds
    1 cup broccoli florets, cut into small pieces
    2 small zucchini, cut into half rounds
    1 potato, boiled and cubed
    1 cup mushrooms, sliced

Add:
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 teaspoon salt
    1/4 teaspoon black pepper

In a separate bowl, mix:
    1/2 cup cool water
    1 tablespoon arrowroot powder

Add this mixture to the sautéed vegetables and cook until vegetables are soft, stirring frequently.

Roll dough until it is thin, then cut into 14 rounds. (If you have a 32-ounce yogurt container, use it for cutting the rounds.) Place 2–4 tablespoons of sautéed vegetables on half of each round. Brush water on edges of rounds (for sticking) and fold over the empty half of the round. Seal by pinching edges together. Place pasties on a baking tray and prick top with fork to release steam. Bake at 350° for 25–30 minutes. Immediately upon removing from oven, brush with oil or butter.

Use Tahini Sauce as topping.

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