These pasties are good hot or cold Makes 4 Shortcust pastry Filling 225 g flour 1 onion, peeled and chopped ˝ teaspoon salt 2 tablespoons oil 100 g vegan margarine 225 g potato, peeled and diced 3 tablespoons water 1 clove garlic 225 g muchrooms, washed and chopped 1 tablespoon chopped parsley salt and pepper 1. Make pastry and leave in fridge 2. Fry the onion in the oil for 5 minutes, then add the potato and garlic 3. Cook gently for 10 minutes. Add the mushrooms and cook for a further 4 - 5 minutes, until the vegetables are just tender. Add the parsley and season. Leave filling to cool. 4. Preheat the oven to 200C/400F/Gas Mark 6. 5. Divide pastry into 4 equal pieces and roll each into a circle 15cm/6inches diameter. 6. Spoon a quarter of the filling on to each circle. Fold over the pastry and press edges together. 7. Make a couple of small steam-holes in each pasty and place them on a baking sheet. 8. Bake for 2- - 25 minutes, until golden brown. Variations · Add 1 tablespoon ground coriander and 1 teaspoon ground cumin to the onion, and replace mushrooms with 200g cooked chick peas. · Replace mushrooms with 200g diced carrots, leeks and tomatoes and add to pan with the potatoes. Flavour with ˝ teaspoon each dried oregano and basil. · Other combinations of cooked vegetables can be used · Other pulses could be used |
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