Bread machine herb and onion flatbreads
Cauliflower and Pine-nut Macaroni Bake
Runner Bean Chilli
Marrow and cheese pie
Quick and Easy Sauce cubes
Rainbow risotto
Green risotto
Veggie Sausage Hotpot
Squidgy Chocolate Banana Cupcakes
Fruit Loaf cake
Banana and Walnut cake
Cockle-warming Casserole
Apple Pudding
Vanilla Biscuits
Green Dragon Pie
Cheese and onion bites
Vegetable and Macaroni Cheese
Carrot Feta and Spinach Pie
2015
Vegan Mushroom & Leek Pie for sharing
Prepare Ingredients
Filling
1 punnet mushrooms (250g ish) chopped
About same amount of leeks chopped
About dessert spoon parsley
Twist of black pepper
1 dessert spoon plain flour
soya milk to create sauce to desired thickness
1 medium potato very thinly sliced & chopped in pieces
Pastry
8oz flour/1 oz dried mixed herbs/4oz margarine mixed with little water into shortcrust pastry. Rest for as long as you've got time to!
Make Filling
Saute leeks & mushrooms about 5-10mins until soft.
Add parsley - saute couple more minutes.
Stir in the flour moving quick so cooks and creates basis for quick roux.
Add milk to get the white sauce consistency you like.
Put togetherStir in potato and cook minute or two longer.If have time leave till cool.
Roll pastry out to rectangle (if going for same shape I did today)Put filling in middle third of rectangle leaving about an inch each end to fold in.Fold short ends in. Then put bit of milk along each long edge. Fold top third over filling press down a bit then fold bottom third over so you have a parcel - I used a fork to make sure it stuck.
Pop a few holes in the top with a fork to let steam out and keep pastry crisp.
Bake Gas 6 for about 40 minutes (until browned). Little pasties won't take as long to cook.
ENJOY!
