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1
To make Dough: Sift flour and salt into bowl.
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2
Cut in margarine using pastry cutter, 2 knives, or your hands.
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3
Mixture should resemble coarse meal.
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4
Stir in 6 to 8 Tbs.
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5
ice water, or just enough to hold mixture together.
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6
Pinch dough between your fingers; if it sticks, dough is wet enough.
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7
Shape into disc, and wrap in plastic wrap.
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8
Chill 1 hour.
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9
To make Filling: Heat oil in large skillet over medium heat.
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10
Add onion, celery, and garlic; cook 5 to 7 minutes, or until onion is lightly browned.
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11
Add rutabaga, potato, carrot, and thyme; cook 3 minutes, then add 1/2 cup water.
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12
Reduce heat, cover, and steam vegetables 10 to 12 minutes, or until tender.
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13
Whisk 1 egg with mustard in large bowl.
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14
Stir in vegetables and Gruyere, and season with salt and pepper, if desired.
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15
Whisk remaining egg with 2 Tbs.
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16
water in separate bowl to make egg wash, and set aside.
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17
Preheat oven to 400F.
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18
Coat baking sheet with cooking spray.
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19
Divide Dough in half, and roll 1 half out on floured work surface to 1/8-inch thickness.
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20
Cut out 8 discs with 5-inch round cutter.
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21
Add leftover Dough to remaining Dough, and repeat to make 8 more Dough discs.
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22
Roll each disc out to long oval; brush edges of each oval with egg wash. Place 3 Tbs.
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23
Filling on 1 side of oval, and fold Dough over to make semicircle.
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24
Press Dough around Filling to remove any air, making sure no Filling leaks out of edges.
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25
Crimp edges with fork tines to seal.
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26
Repeat with remaining Dough and Filling until you have 16 pasties.
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27
Brush tops with egg wash, and sprinkle with salt and pepper, if desired.
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28
Bake on prepared baking sheet 25 to 30 minutes, or until golden brown.
