This recipe comes from our friends at Norridgewock. This recipe makes 20-25 of these little puffs which freeze well.
1 large potato, cooked and peeled, and diced fine, set aside
1 large carrot, shredded
1/2 small cabbage, shredded
1 large onion, diced fine
1 15 oz can of tomatoes with juice
2 Tbl oil
2- 2 1/2 tsp curry powder
1 tsp chili powder
Directions: Cook the potatoes. Saute onions in oil and cook until soft. Add the cabbage, carrots, tomatoes, curry powder, and chili powder. Cook for 15 minutes. Add the diced potatoes and mix well. Adda little salt, and lemon juice to taste. Place a Tbl full of filling in center of pie crust dough and fold over and press edges together. Brush the tops. And sides with soy milk. Bake 375 degrees for 35 minutes until lightly brown on the bottom.
1 c flour
1 c whole wheat flour
1 1/2 tsp salt
Mix well together. Make a well in the middle and add a mixture of 1/2
c vegetable oil and 1/3 cup water. Roll out and cut is small saucer size circles.