This recipe comes from Vegetarian Times magazine. It is originated from Cornwall, a Celtic region in Ireland. It is a pastry dough with a vegetable filling. I have reworked the recipe a little because it includes mustard and egg and we don't cook with eggs and don't like mustard. But regardless, this recipe is delicious! It is traditionally an Irish appetizer but if you have two or three it makes a good dinner. Bon Appetit!
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