HOME FLIP		VEGGIE PASTIE Makes 4-6 Ingredients: 1 small onion 1 small carrot 1 small potato 1 small Swede 1 small red capsicum 1 small parsnip handful of broccoli florets fresh lemon thyme (or parsley) 1 clove of garlic, crushed salt and pepper to taste splash of olive oil optional: 100 grams silken tofu optional: small handful of pine nuts Short Crust Pastry &n dash; bought or homemade Pastry: 2 cups wholemeal plain flour 1 cup wheatgerm sea salt 250 grams butter, cubed ¼ cup water additional water additional flour Method: Dice all veggies into the same small size and place in a mixing bowl with crushed garlic and lemon thyme. (Silken tofu and nuts can be added at this point) Mix. Add a splash of good olive oil and stir through. Roll pastry out to desired thickness. Place pastry on a greased baking tray or one lined with grease-proof paper. Spoon filling onto one side of pastry and carefully fold the other side over to encase filling. Press edges together. Brush with water. Bake at 200 degrees C for 10-15 minutes, then cover and bake for a further 30 minutes at 160 degrees C. Serve with green salad and homemade tomato sauce or relish To make pastry: Sift flour into bowl. Add husks left in sifter. Add salt and wheatgerm, and lightly mix. Rub in butter until mixture resembles breadcrumbs. Add water and mix to form a firm dough. Add more water if necessary. Turn dough out onto a floured board and knead lightly. The dough can be a bit crumbly but just patch it together with another bit of dough. NOTES: If you like your veggies soft, (like Toolio!) place veggies (with garlic, lemon thyme, salt and pepper) in a saucepan with 1/2 cup of water and cook for 15 minutes. Stirring often. You can use pretty much any veggies you have in the crisper – pumpkin, peas, mushrooms, turnips, cauliflower, zucchini – are all fabulous. Tomatoes will make the mixture and then the pastry a little soggy. Silkin tofu stirred into veggie mix will give it a creamy texture. Any left over mixture will make a fabulous stew.