Pasty with Bulgur Wheat

(Bulgur Wheat)
Put:
1/3 c fine bulgur wheat
1 T dried minced onion
1/4 t garlic powder
or 1/2 t dried minced garlic
1 t salt
2 c water
in a pot & bring to a boil.

Reduce heat, cover with lid slightly ajar & simmer 20 min.
Stir & check occasionally to see if there is enough water.

(Potatoes)
Put:
5 c diced potatoes
1 t salt
2 c water
in a large pot & bring to a boil.
With lid slightly ajar, boil on med. heat for 15 min.
Stir occasionally.

Add:
1/2 c chopped onions
& cook for 10 min. more.
Then drain.

Add the Bulgur Wheat to the Potatoes & stir.

(Crust)
This recipe works great without a bottom crust, but if you want a bottom crust for a more crustier pasty, make:

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to use as a top crust.
Make 7 - 8 slits in the top crust with a knife.

For the Pasty made with a top crust only
bake at 350º for 45 min.

For the Pasty made with a bottom & top crust
bake at 350º for 1 - 1 1/4 hrs.

Cut into rectangles.

Make: Ketchup

Medium or Large Pie Crust
Click Picture

to use as a bottom crust.
Spoon or pour the Bulgur Wheat/Potato mixture into a 9x13 pan, or into the bottom crust.

Preheat oven at 350º

Small Pie Crust
for a thinner crust

Medium or Large Pie Crust
for a thicker crust

Spread out on top of the crust
or put:
about 2 - 3 T of Ketchup
on each serving & serve.

Or cool down & refrigerate in an airtight container for up to 3 days.

Make:

OR