Pastel Panggang [ Savory Vegetable Pastry ]

Ingredients: 
For the skin:
1½ cup flour
½ cup vegetable shortening (you can use butter or lard)
1 tsp Italian seasoning
a pinch of salt
½ cup ice cold water

1. In electric mixer, put the flour, vegetable shortening, Italian seasoning and salt. Pulse together until the dough starts to clump together. Reduce the pulse power and drizzle the water. Stop the mixer when  a ball begins to form. Wrap the dough with plastic wrap and refrigerate for about 1 hour.
Meanwhile you can prepare the filling


The filling:
1 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, diced
1 chayote, diced (labu siam) or beansprout or potato
1½ tsp nutmeg powder
1 tsp coriander powder
1 tbsp beef broth powder
4 links of your fav sausages (or you can use ground meat, shredded chicken etc) cut into coins
½ can corn kernel, drained
2 tbsp water (optional)
100 gr vermicelli, blanched with boiling water
2 boiled egg, each cut into 8
1 scallion, finely chopped
1 tbsp butter or olive oil for saute
1 egg

1. On a big skillet, saute onion and garlic with butter or olive oil until fragrant on medium heat, toss in chayote and carrot. Cover the skillet for about 5 minutes for the chayote and carrot to tender.
2. Add nutmeg, coriander, beef broth, sausage and corn. Stir well. If you find the filling mixture too dry, add water. Keep in mind that we don't want to have a very wet mixture because we it will make the pie skin soggy. Cover the skillet for another 5 minutes or until the carrot gets the perfect tenderness.
3. Add vermicelli, mix well, turn off the stove and set aside
4. Take out the skin dough from the refrigerator, the dough works best when it is still cold. Divide the dough into two balls. When you are working on one half of the dough, make sure to wrap the other half back to prevent it from drying.
5. Flour a work surface and roll out each ball of dough into a square with ¼cm thickness. Using a big glass, press the mouth of the glass on the dough to form circle sheets. Roll each circle until it become a thin sheet but not transparent and fill with adequate amount of filling and a tiny sprinkle of scallion, fold the dough over to cover the filling and press the edges using a fork. Arrange on a baking pan.
6. Now work on the other half of dough on floured work surface. Roll the dough into a thin square sheet. Carefully transfer the thin sheet dough on to a baking pan. Make slits on the left and right side of the dough­. Pour the rest of the filling in the middle.

7. Fold the very top side of the dough then start briding the sides. Right side of the dough fold in then left side dough fold in on top of the left side.

8. Slightly beat the egg and brush it on top of the pies.
9. Bake on 375 F for 45 minutes or until the skin is golden brown and flaky.