In the kitchen right now

From November 2018 - For more recipes just search the latest posts on the label "recipes"or click on individual links below

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.
Stir in potato and cook minute or two longer.

If have time leave till cool.
Put together
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!