|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Sunflower seed||1⁄4 Cup (4 tbs), finely chopped|
|Shortening/Lard||2⁄3 Cup (10.67 tbs)|
|Zucchini||1 Cup (16 tbs), chopped|
|Celery||1 Cup (16 tbs), chopped|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Tomato sauce||8 Ounce (1 Can)|
|Green beans||1 Cup (16 tbs), cooked|
|Brown sugar||1 Tablespoon|
|Dried oregano||1 Teaspoon, crushed|
|Chili powder||1 Teaspoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|All purpose flour||1 Tablespoon|
|Egg||1 , beaten|
Stir together the 1 cup all-purpose flour, whole wheat flour, sunflower seed, and salt.
Cut in shortening or lard till pieces are the size of small peas.
Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork.
Push to side of bowl.
Repeat, using 4 to 6 more tablespoons cold water, till all is moistened.
Form dough into two balls.
Roll half of the pastry to Miinch thickness.
Fit into a 9-inch pie plate.
Cook zucchini, celery, carrot, mushrooms, green pepper, and garlic in 1/2 cup water just till tender; drain.
Add tomato sauce, green beans, brown sugar, oregano, chili powder, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Simmer, uncovered, for 2 to 3 minutes.
Toss cheese with the 1 tablespoon all-purpose flour; stir into vegetable mixture.
Turn into pastrylined pie plate.
Roll out remaining pastry; place atop vegetable mixture.
Seal; crimp edges.
Cut slits in top.
Combine the egg and 1 tablespoon water.
Brush over crust.
Cover edge of piecrust with foil.
Bake in a 350° oven for 20 minutes.
Remove foil; continue baking for 40 minutes or till golden.