Veggie Pasties

I cook vast amounts of vegetables for my large family, so from time to time there are leftovers. No one really wants to eat boring leftover steamed veggies as is, but sandwiches are always a hit. So I came up with these veggie filled pasties in order to use those leftovers. The pasties were a hit, so now I will make sure to have plenty of leftover veggies the next time I make these.
I used leftover steamed carrots, broccoli and potatoes. They would be good with cabbage, turnips, rutabaga and squash cubes as well.

Veggie Pasties

pastry:

1 c. cooked pinto beans

2 c. whole wheat pastry flour

1/2 tsp. sea salt

1/2 tsp. dried basil

6 T. organic butter-cut in pieces

6 T. milk

filling:

1 diced onion

1 clove garlic, minced

2 c. leftover cooked veggies

sea salt, pepper and paprika to taste

Puree beans in food processor. Add flour, salt, basil and butter. Process till mixed and crumbly. Add milk and process till it forms a ball. Remove to floured counter top and divide into 4 pieces. Roll each out into a 6" circle.

Preheat oven to 375.

Saute onion and garlic in 1 T. olive oil 10 min. till tender. Combine with rest of veggies and add seasonings to taste. Place 1/4 of veggies on each pastry circle, fold over and pinch edges to seal. Place on ungreased baking sheet and prick each with a fork to allow steam to escape. Bake 25 min., brush with milk, and bake 10 min. more. Makes 4 servings.