| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Vegan | Sainsbury’s, Sainsbury12 | 4 | servings |
INGREDIENTS
| 1 | tb | Corn oil |
| 250 | g | Onion; finely chopped |
| ; (8oz) | ||
| 1 | sm | Potato; peeled and thinly |
| ; sliced | ||
| 3 | tb | Cooked sweetcorn kernals |
| 1 | ts | Yeast extract |
| 125 | g | Ground cashew nuts; (4oz) |
| Salt and freshly ground black pepper | ||
| 500 | g | Vegetable fat shortcrust pastry; (1lb) |
| 2 | tb | Soya milk for glazing |
INSTRUCTIONS
Heat the oil in a saucepan, add the onions and potato and cook for 2-3 minutes. Add the sweetcorn and cook for a further 1-2 minutes. Add the yeast extract, ground cashew nuts and seasoning to taste. Allow to cool. Preheat the oven to 200 C, 400 F, Gas Mark 6. Roll out the pastry on a lightly floured surface and cut out 8-10, 10cm (4 inch) circles. Place a spoonful of filling on each one, fold over the pastry and seal the edges with a little water. Place on a lightly greased baking tray, crimp the sealed edge and brush with a little milk. Place on the middle oven shelf of the preheated oven for 20 minutes until golden brown. Converted by MC_Buster. NOTES : Delicious little pasties, ideal for vegans. Converted by MM_Buster v2.0l.
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