¼ cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
¼ pound mushrooms, chopped
2 tablespoons water
1 teaspoon yeast extract spread
¼ cup milk
1 egg
¼ pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten
Preheat oven to 400 degrees F (200 degrees C). Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest. Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally. In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool. Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg. Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.