http://www.veganfamily.co.uk - Vegan Family House
http://www.veganfamily.co.uk/kitchen.html - The Vegan Kitchen (main courses)
http://www.veganfamily.co.uk/print.html - index of printable recipes
http://www.veganfamily.co.uk/bookstore.html - related books
Lynn's Cornish Pasty
I should point out that if it was a vegan version of a 'traditional' Cornish pasty it would not have carrot in it - but I think it's tastier with it in there.
To make 4 medium to large pasties:
for the pastry:
10 oz/275g/2 cups plain flour (I use a mixture of 3 oz white & 7 oz wholewheat/wholemeal)
5 oz/130g/ 3/4 cup hard margarine (I grate it - it's easier to rub in!)
water to mix
for the filling:
1 tablespoon oil or margarine
1 onion, roughly chopped
1 small Swede chopped (about 1/2inch dice)
4 medium/large carrots chopped as above
1 medium/large potato chopped as above
1 tsp yeast extract
black pepper to taste
Pastry: Mix flours and salt together. Rub in grated marg until the mixture looks like fine breadcrumbs. Add cold water a tablespoon at a time until the mixture holds together and a firm dough is formed. Knead lightly. Put in fridge
Filling: Melt the margarine or heat the oil in a large saucepan. Add the vegetables and stir well. Put lid on saucepan and cook, on a low heat for about 20 minutes, stirring occasionally until vegetables are nearly cooked. Stir in yeast extract and add black pepper, and allow the mixture to cool. Remove pastry from fridge and cut into four equal pieces. Roll out each piece roughly into a circle of about 7 inch (this is very roughly - I never actually measure it!). Place 1/4 of the veg mix along the centre of each circle and wet edges, bring them together above the veg mix and seal and 'crimp'. Brush with soya milk and cook (in a preheated oven!) at 180C/375F on the middle shelf for about 40-45 minutes.
These are good hot or cold, and I sometimes add herbs to the mixture (fresh or dried whatever I have to hand) just for a change! Hope you enjoy them as much as my children have over the years.