Steve writes: Even kids will like vegetables if they are wrapped in a pasty crust! This is a great vegetarian version of the U.P. favorite.

Veggie Pasty

Ingredients

The Crust:
• 2 cups flour
• 2/3 cups butter (or Crisco)
• 1/2 teaspoon salt
• 1/2 cup cold water

The Filling:
• 2-1/2 cups peeled, diced potatoes
• 1 cup finely diced sweet potatoes
• 1/2 tablespoon of oil or butter
• 1 clove of garlic
• 1/2 cup diced, cooked mushrooms (about 3/4 cups uncooked)
• 1-1/2 cups diced broccoli
• 1 small onion (1/2 cup chopped)
• 1 teaspoon salt
• 1/2 teaspoon season salt
• 1/2 teaspoon black pepper
• 1 tablespoon of olive oil
• 4 oz. cream cheese (1/2 a package)
• 3/4 cup sharp cheddar cheese
• 1/4 cup of milk for moistening and sealing crust

Cut butter into flour and salt until it forms pea-size lumps. Add cold water and knead until well blended. Form into 4 balls and chill in the refrigerator for at least one hour. Roll in to 8 inch circle. Use plenty of flour while rolling out.

Filling:

In a tablespoon of oil or butter saute garlic and mushrooms. Cook mushrooms until soft and half the moisture is gone.

Mix diced potatoes, sweet potatoes, cooked mushrooms, broccoli, onion, salt, season salt, black pepper and 1 tablespoon of olive oil in a large bowl.

Construction:

Put 1-1/2 cups of filling on half of the pasty crust. Cut cream cheese block into quarters then cut each quarter into four or five piece and scatter on top of the filling pile. Add a tablespoon or two shredded cheddar cheese to top of filling. Moisten the edges with milk or water, fold over and pinch to seal. Brush outside lightly with milk. Cut three or four slits on top to vent steam.

Put on a lightly-greased cookie sheet. Bake at 350 degrees for 45 minutes to an hour, or until crust is golden brown. Serve with catsup on the side.

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