From gingi@pobox.com Thu Jan  6 10:43:03 2000
Date: Thu, 6 Jan 2000 10:34:20 -0500 (EST)
From: the Carrot-Topped <gingi@pobox.com>
To: gingi@WORLD.STD.COM
Subject: vegetarian patties, edited and improved (fwd)


Vegetarian Patties:(doubled for OH)
Filling:

1 really big onion
3-4 well-seeded hot peppers (see note)
1 medium zuchhini 
1 pound mushrooms
2 medium carrots
1/2 head cabbage (green would be better than red, chinese the best)
1 tsp black pepper
2-3 tsp paprika
2 cans vegetable stock, or 2 cups v-8
2 good-sized cloves garlic, crushed
3 tbsp lemon juice
1/3 cup fresh parsley
1/3 cup fresh basil (if available)
1 tbsp oil
3 bay leaves

Slice the onions as thinly as possible, and cut across the rounds to free
the layers. Grate the carrots on a coarse grater. Sweat for 10 min in the
oil in a large pot, until limp but not browned. Add the vegetable stock,
spices, and bay leaves; cook on medium-high heat till liquid reduces by
half.

Grate the cabbage and zuchinni on the same grater. Cut the mushrooms into
matchstick julienne, or dice finely. Add all vegetables to pot. Simmer 20
minutes, uncovered, until mixture is just moist (cook on a higher heat if
necessary) with most of the juice boiled off. Let cool 5-10 minutes.

Meanwhile, put lemon juice and habaneros into blender/cuisinart, and grind
until the habaneros are very fine. Add parsley and basil and chop
coarsely. Add with breadcrumbs to cooked mixture, and stir well. Taste for
seasonings, and refrigerate till cold. Remove bay leaves.


Pastry:
            1 cup shortening
            4 cups flour
            1/2 teaspoon salt
            3/4 cup water
            1 tsp rum or 1/2 tsp vanilla or 1/4 tsp almond extract
            1/4 tsp each thyme, tarragon, oregano, and basil (optional,
but recommended to make the dough more interesting-looking)

Mix shortening, water, rum, and salt in a saucepan and heat until
shortening dissolves. Mix flour and herbs thoroughly in a big bowl; add
shortening mixture and stir until a soft sticky dough forms. The mixture
should definitively be a dough rather than a batter; add flour as needed
to produce that result. Turn into a bowl, wrap with plastic wrap, and
chill overnight in fridge. Use *cold*. 

Assembly:
Roll dough out to about 1/8 inch thick. Fill with mixture.

Hard way:
cut dough into circles. Add filling, crimp edges shut with fork.

Easy way:  cut dough into squares. Add filling, fold dough twice to cover.
(Fold the points inward from the edges. A three-inch square of dough will
take 1 level tablespoon and one level teaspoon of filling.) 

either way, put filled patties on a lightly greased baking sheet, seam
side down. Bake at 400 degrees for about 30 minutes, until noticeably
browned.

Note: for authentic flavor, use habaneros or scotch bonnets. For weak
American palates, use jalapenos. ;)