Now and Later Vegetarian Empanadas

Ingredients

• 3 medium carrots, scrub well
• 4 tablespoons butter
• 1 large chopped onion
• 1⁄2 lb coarsely sliced mushrooms
• 2 medium zucchini, sliced 1/2 inch
• 3 stalks celery, sliced 1/2 inch
• 1 green pepper, cut in 1/2 inch squares
• 2 -3 smashed and minced garlic cloves
• 1 (1 lb) can tomatoes (do not drain)
• 1 teaspoon chili powder
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon oregano
• 1⁄4 teaspoon cayenne pepper
• 2 tablespoons flour
• 1⁄4 cup cold water
• 1 cup shredded monterey jack cheese
• salt
• 3 1⁄2 cups sifted all-purpose flour or 3 1⁄2 cups whole wheat pastry flour
• 1 1⁄2 tablespoons baking powder
• 4 tablespoons chilled butter
• 4 tablespoons chilled vegetable shortening
• 2 teaspoons soy sauce
• 1 1⁄8 cups ice cold water
• 1 egg, mixed with
• 1 tablespoon water

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