Yummy Veggie And Cheese Pasties - cooking recipe

Ingredients

For the Dough
250 g low-fat Quark (or use cream cheese mixed with yogurt to a ricotta like consistency)
25 g butter, softened
75 g whole wheat flour
75 g flour (you can use all whole wheat, too)
1/4 teaspoon salt
For the Filling
1 small carrot, chopped finely
1 small parsnip (or other vegetables of your choice to make up this amount, think of peas, potatoes, broccoli, etc.)
1 teaspoon oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon curry powder
1/2 teaspoon dried rosemary
50 g cheese, grated (use a mature variety, low fat is fine)

Preparation

In a big bowl combine quark, butter, flours and salt, Using your hands quickly knead into a smooth dough. Place in the fridge until filling is ready.
Heat the oil in a frying pan and saute veggies for about 5 minutes. Season with pepper, chili powder, rosemary and curry powder. Allow to cool slightly (2 min.). Stir in cheese.
On a lightly floured surface roll out quite thinly (as thinly as possible without it breaking). Using a glass or cookie cutter (8 cm in diameter) cut out 8 rounds.
Place 1 tbs of filling onto each dough round and fold over to get a pasty shape. Seal using a fork to press down the rim.
Place the pasties on a paper-lined baking sheet and bake in the preheated oven at 180\u00b0C/350\u00b0F for about 30 minutes (check 5 minutes early to prevent overbrowning).
Serve with dipping sauce and salad of choice.
Enjoy! :).