1 recipe whole wheat pastry dough
Beat egg to glaze

FILLING:

1 c. diced potatoes
4 baby carrots, sliced
1/4 c. garden peas
2 baby zucchini, sliced
2 stalks celery, sliced
1/2 green bell pepper, diced

CHEESE SAUCE:

2 tbsp. butter
4 tbsp. unbleached all-purpose flour
Up to 1 1/4 c. milk
1/2 c. grated Cheddar cheese
Salt and freshly ground black pepper

Make the pastry dough. Preheat the oven to 350 degrees. Boil the potatoes and carrots in salted water until just tender. In another pan, boil the remaining vegetables for about 2 minutes. Drain.

To make the cheese sauce, melt the butter in a heavy-bottomed pan, stir in the flour and gradually add half the milk, stirring. Add the cheese. Stir until melted. Add a little more milk and season to taste. Don't make the sauce too thin or it will pour out of the pastry cases. Mix sauce into vegetables to coat them generously.

Divide the dough into 4 balls and roll out. Share the filling mixture between the dough circles. Crimp together to form pasties and brush with beaten egg. Put the pasties on a cookie sheet and bake in the oven for 30 minutes or until the pastry is cooked. Makes 4.