4 cups grated sharp Cheddar cheese
1 cup diced fresh plums (about 3 plums)
1 cup frozen mixed vegetables, cooked and drained well
3/4 cup diced cooked potatoes (about 2 small)
1/2 cup chopped green onion
3 tablespoons parsley, minced
2 tablespoons wheat germ
1 teaspoon curry powder
salt and pepper to taste
1 egg mixed with 1 tablespoon water
pie pastry (enough for 3 small double crust pies)

When precooking vegetables, undercook slightly as they will be baked later inside the crusts; leave firm.

Combine cheese, plums, vegetables, potatoes, green onions, parsley, wheat germ, curry powder, salt and pepper in a bowl.

Mix well. Divide pastry into 6 balls.

Roll each ball into a 7-inch round. Divide filling evenly among pastry rounds. Dampen outer edge of each round with water. Bring 2 sides pastry up over filling and seal at top. Pinch to seal.

Brush with egg water mixture.

Place pasties on a baking sheet and bake at 375°F for 30 minutes or until pastry is golden and crisp.

Makes 6 pasties.

Submitted by: CM