MAKE THE FILLING
1 small-medium green cabbage, shredded
2 extra-large carrots, medium-fine dice
1 small head of broccoli, little florets
1 large onion, diced
hot pepper, minced, to taste
2-3 cloves garlic, crushed
1/2 tsp thyme
1/2 tsp turmeric
1/2 tsp paprika
Jamaican curry powder (not Indian), to taste
salt, to taste (use less if the curry powder contains salt)
black pepper, to taste
oil, for cooking
water, minimum amount needed (you don't want soggy pastries!)
1/2 cup breadcrumbs, unseasoned
Sautee onion, garlic and hot pepper, until onion is translucent.
Add the remaining veggies and seasonings.
Cook covered on low-medium heat until done, adding only the minimal amount of water needed.
Be sure the filling is strongly seasoned, as the pastry is just plain.
Add breadcrumbs toward the end, to soak up any excess cooking liquid.
MAKE THE PIES
Preheat oven to 400 degrees.
Make whole-wheat pastry dough (flour and a bit of salt, cut in non-hydrogenated margarine, add cold water).
Roll into thin circles.
Place filling on half of each circle, leaving room around the edge.
Fold over and crimp the bottom edge around the top.
Bake on parchment-lined sheets for about half an hour.
They weren't an exact replica of Golden Krust's, but they were still pretty good. =)
x-posted to my journal