3 pie crusts, recipe follows
4 or 5 medium potatoes cubed
1 cup broccoli, cut into bite sized chunks
1/2 a medium onion diced
1/4 cup carrot, cut into small chunks
2 cloves garlic, pressed or minced
dash of basil
dash oregano
Pie Crust: 4 cups flour
2/3 cup soy butter
2/3 cup oil
2/3 cup water
1 teaspoon salt
Mix pie crust ingredients with a pastry blender, set aside. Preheat oven to 370F. First put potatoes in a microwave bowl with water and microwave until almost tender. While cooking potatoes, chop remaining veggies. When potatoes are done, drain potatoes, mix all veggies together with spices, set aside. Then, roll out a chunk of crust about the size of your fist. Be careful not to roll out more than 7 inches around. Spoon out some of the veggie mix on one half of crust, then pull the rest of crust over the veggies to make a half moon shaped pocket and roll edges together to seal veggies in. Carefully place on a pizza pan. Continue until you have no more materials to make pasties. Bake for approximately 1 hour. Serves 6.
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