Hot Water Pastry

Just a blatant rip off of the recipe from the Gormet Dough website, with the lard replaced by veg suet, not even sure if that's a good idea. Ingredients

• 500 g flour
• 200 ml water
• 120 g soya marge of some sort
• 70 g vegetarian suet
• 1 level teaspoon salt

Method

1. Place the flour into a large bowl and set aside.
2. Place the water, marge, suet and salt into a saucepan and heat over a medium heat, stirring as the fat melts. Once it comes to the boil, take the pan off the heat and pour it the bowl with the flour.
3. Stir the mixture with a wooden spoon until all the ingredients are combined. Cover the bowl with a cleanip off tea towel and leave to rest and cool for 1 hour.
4. After 1 hour, turn the dough out onto a lightly floured surface and flatten into a rectangle.
5. Fold the dough into thirds by taking one side of the dough into the centre and pressing down with your fingers.
6. Then lift up the other side of the dough and bring it over the top. Press down again with your fingers.
7. Flatten the dough out again into a rough rectangle and repeat the same process once more.
8. Flatten the dough into a rectangle and place onto a baking tray. Cover it with clingfilm and rest in the fridge for 30 minutes to firm up.
9. The dough is then ready to be rolled out and used in your preferred recipe.

Hollywood's Pastie

Modified from Paul Hollywood's page on BBC food

makes 6, not 4 like fatty Paul

Pastry

• 500g strong flour
• 100g vegetable suet @ 718
• 200ml cold water
• 25g marge

Everything in the bowl, turn on the mixer, wait until kneaded. Put in the fridge for 30-60 mins

Filling

• 2 onions 100g @41
• 250g veggie mince @123
• 500g potatoes

Chop up about 1cm bits, add some flavourings of your choice

Roll out the pastry into 7cm circles. Add filling. Fold into pasties

550 kcals each

Vegan Quiches

Stolen from Miyoko Nishimoto's "The Now and Zen Epicure" p 57-60 and 231-4

Whole Wheat Pie Crust
2 cups whole wheat pastry flour
1/2 tsp salt
1/2 cup oil
1/3 - 1/2 cup chilled apple juice

(makes enough for a 9" tin)

Mix the flour and salt and stir in the oil with a fork.
Add the apple juice and mix well.
Knead for a bit.
I've used this without even rolling it out. Just press it into whatever you're baking in and you're away.

Basic Quiche

14-16 oz tofu
1/2 cup soy milk or cream
2 tbsp oil
1/2 tsp turmeric
2 onions - minced
1/2 tsp nutmeg
Salt & pepper to taste.

Blend the tofu, milk, oil & turmeric then put it in a bowl.
Saute the onion and add to the bowl along with the nutmeg, salt & pepper.
Add some of the optional stuff.

Pastry line a 9" flan dish or some individual shells. Bake it/them empty on 200C for 10/4 mins.

Take out & fill with the mixture and bake on 180C for 45/15 mins or until it looks cooked.

You have to leave the big one to cool, but you can start eating the little ones asap.

Curried Carrot Quiche

3 medium carrots
4 tbsp. raw cashews
stock to cook carrots in
1 tsp. curry powder
2 tbsp. white wine / white wine vinegar
Almond flakes for garnish.

Cook the carrots and cashews in the stock then let them cool enough to stick in the blender with the curry powder & wine.

Add to the basic mixture as optional stuff.

Put almond flakes on before baking.

Try leeks instead of onions.