Vegetarian Pasties

1 large turnip-peeled and diced
1 cup diced or shredded carrot
1 onion-peeled and diced
1 large or 2 medium potatoes-washed, peeled, and diced
2 stalks of celery-diced
1.5 cup cooked lentils of any variety. Other beans are fine, too.
.5 T olive oil or butter
1 to 2 T nutritional yeast
Rosemary and thyme
Salt and pepper

Crust:
2.25 C whole wheat flour
6 Tbsp butter (chilled)
6 Tbsp sour cream
6 - 9 Tbsp very cold water

Process whole wheat flour and butter in food processor until pea-size grains or smaller. Add salt to taste (approx 1/2 tsp). Pulse to blend. Add sour cream and 5 T water while food processor is running. Add additional water as needed to form into ball by hand. Chill 30 minutes and then roll dough out approx 1/8 inch thick or a bit thinner. Cut into 12 circles of approximately 5.5 inches in diameter.

Saute veggies until onion is translucent and other vegetables starting to brown. Cover with a tiny bit of water if needed to let potatoes cook to firm doneness.
Stir in cooked lentils, rosemary, thyme, and nutritional yeast. Stir in salt and pepper to taste--may add a bit of bouillon for extra flavor if desired (do so before salting).

Put approx 1/3 C filling on one half of each circle. Fold over and crimp edges to seal. Bake at 350 degrees F for 30 minutes, or until lightly golden.

Serving Size: Makes 12 5.5

Number of Servings: 12

Recipe submitted by SparkPeople user SUN-AND-RAIN.