Calzoni

Vegetable Pastie.  This is a recipe for 4 large calzoni.  Any filling you like can be used.  Try fruit for dessert calzoni eg; blueberries or apples… ala apple turnovers, and dust with sugar or drizzle on honey. 

INGREDIENTS
PASTRY: 
Wholemeal Flour. - 4 Cups            Sesame seeds - 2 TBS          Salt - 1 tsp
Olive Oil - 1 TBS                           Water

In a mixing bowl combine everything except the water, then mix through the water to make a soft dough. 
Rollout four dinner plate sized portions on a floured surface.

FILLING: 
Cabbage - ¼, chopped         Onion - 1 diced         Garlic - 1 clove, crushed
Carrots - 2, grated               Sweet Potato - 1 steamed.
Tomatoes - 2 chopped         Chilli - 1 tsp               Parsley - Chopped
Salt and pepper                   Any other spices for desired taste.
Silver beet or spinach

METHOD   
-          Fry garlic, onions for one minute.  Add other vegies and spices.   Fry till cooked.
·         Add the sweet potato and mash through.
·         Chop the silver beet.  Place it onto the pastry but only cover half of each portion (the pastry will be folded over later)
·         Place the mixed vegies onto the silver beet.
·         Fold the other half of the pastry over the mixture and press the edges together with a fork to join them and seal it into a pasty shape.
·         (Optional) - Brush with oat, rice or other milk and sprinkle on sesame seeds.
·         Bake in oven at 200C until the pastry is cooked.  (aprox 30 min)
Variation:
Experiment with any ingredients you like.  Fill with leftovers, etc.  Use fruit for sweet ones, etc.