| 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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