Vegetarian Pies

From Backwoods Home Magazine:



Vegetarian pies can be stuffed with a never-ending variety of nonmeat ingredients and most are simple to prepare. They can be made in advance and frozen, then removed and allowed to thaw half an hour before being baked. Very delightful when served hot, they lose only a little of their mouth-watering taste if eaten cold.


Dough:
1 Tbsp. sugar
1 pkg. dry yeast
1 cup lukewarm water
3 cups flour
1/2 tsp. salt
1/8 tsp. ground ginger
4 Tbsp. olive oil
Dissolve sugar and yeast in 1/4 cup of the lukewarm water, then allow to stand until yeast begins to froth.


In the meantime, combine flour, salt, and ginger in a mixing bowl, then make a well in the middle. Add the yeast, water, and oil. Knead into a dough, adding more flour or water if necessary. (Do not allow the dough to become sticky.) Shape into a ball, then brush the outside with a few drops of oil. Place on a floured tray or pan, then cover with a damp cloth. Allow to rest in a warm spot until it becomes double in size.


Note: An equal amount of frozen dough will serve equally well for all the following recipes.


Potato and tomato pies
Eaten just out of the oven, these pies are simply delicious.
1 dough recipe
4 cups shredded potatoes
2 medium tomatoes, finely chopped
1 large onion, finely chopped
1 small hot pepper, very finely chopped
2 cloves garlic, crushed
2 Tbsp. finely chopped fresh coriander leaves (cilantro)
2 Tbsp. melted butter
1 egg, beaten
1 tsp. salt
1 tsp. cumin
1/2 tsp. pepper
Prepare the dough for the pies, then set aside.


Make a filling by thoroughly combining all the remaining ingredients, then set aside.


Form the dough into 20 balls, then place them on a floured tray. Cover with a damp cloth and allow to stand in a warm place for 30 minutes.


Roll the balls into five to six-inch rounds, then divide the filling and place two heaping tablespoons of filling on each round, stirring the filling each time. (Preferably the filling should be divided into 20 equal parts.) Fold the dough over the filling, then close by firmly pinching edges together into half moon or triangle shape.


Place the pies on well-greased baking trays, then bake in a 350° F preheated oven for 20 minutes or until pies turn golden brown. Remove from the oven, then brush with olive oil. Serve hot or cold.
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Mushroom pies
1 dough recipe
4 cups thinly sliced mushrooms, thoroughly washed
1 1/2 cups chopped green onions
1 medium sweet green pepper, finely chopped
1/4 cup finely chopped parsley
2 cloves garlic, crushed
4 Tbsp. olive oil
1 tsp. salt
1 tsp. marjoram
1/2 tsp. pepper
1/4 tsp. cayenne
Prepare the dough for the pies, then set aside.
Make a filling by thoroughly combining all remaining ingredients, then set aside.


Form the dough into 20 balls, then place them on a floured tray. Cover with a damp cloth and allow to stand in a warm place for 30 minutes, then roll the balls into five to six-inch rounds.
Follow the above recipe for making and baking the mushroom pies.