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Wrapped

in Pastry

vegan pie, tart

& roll recipes

for a crowd

including soy free

and gluten free dishes.

1


2 3

Many thanks to my recipe testers – sourced from friends, but

mostly from Twitter – you guys have made this possible! Many

thanks to my friends who tasted my creations and supported me in

so many different ways during my writing of this book. Many thanks

to my brother in law Martin for the fabulous photos (he was paid

handsomely in pies!), my sister Catherine for her unswerving support

and chauffeuring, and to Joakim for the use of his home for the photo

shoots. Creating a cookbook for me has become a community event

and I’m so grateful to have had you all rally around me.


contents

First Published by aduki independent press in Australia, 2012

Copyright © Leigh Drew, 2011

All rights reserved

ISBN 0-9870901-0-0

Recipes and introduction by Leigh Drew

Photography by Martin Thompson

Design and typesetting by CC&Co.

Printed and bound in Australia by Gunn & Taylor Printers

Printed on Impact 100% recycled paper from K.W.Doggett

National Library of Australia Cataloguing in Publication Data

Author: Drew, Leigh.

Title: Wrapped in Pastry : Vegan pie, tart and roll

recipes for a crowd, including soy free and gluten free dishes.

Publisher: Aduki Independent Press, 2012

ISBN: 0987090100 (pbk.)

Subjects: Vegan cookery. 641.86

Introduction 8

Notes 10

About the Author 11

Aussie Picnic Pie 12

Caramelised Onion Tartlets 26

Cherry Strudel 30

Deep Dish Apple-Berry-Vanilla Pie 38

Fruit Mince Pies 40

Hummus & Roast Vegetable Tart 44

Lemon & Passionfruit Tart 50

Mediterranean Tarts 52

Orange-Vanilla Custard Fruit Tarts 56

Party Sausage Rolls 60

Paté En Croute 64

Peanut butter caramel blueberry pie 68

Pissaladiere 70

Potato pie 74

Glossary 80

Conversion tables 82

PO Box 119

Brunswick

Vic, 3056

www.aduki.net.au


7

Introduction

Making your own pastry-based goodies is an endlessly rewarding

combination of the delicate science of baking and the joy of creative

cuisine. You can make it all from scratch, including the pastry, and then go

to town with the filling. There’s something about making a pie, tart, rolls,

triangles or parcels that is so satisfying. Pastry elevates, and is accessible,

rendering all dishes made with it delicious. With the right packaging, you

can make something magnificent from those lentils hiding in the back of

your pantry and the unsuspecting broccoli languishing in your crisper and it

can feed as many people as you have at your table.

Part of the ethos behind the recipes in this book is to make them accessible

to everyone. I’ve provided shortcrust pastry recipes – savoury and sweet,

gluten free and standard – as a basis for a number of the other recipes.

All fillings for the recipes are gluten free and contain an option for making

them with gluten free pastry. Where possible everything is soy free or offers

soy options as well.

I’ve included comprehensive recipes and directions for all the pastry

variations, but if you are more time poor, a number of the recipes use either

vegan puff pastry (in sheets) or vegan filo pastry (I used refrigerated not

frozen), and even those recipes which ask for shortcrust pastry work just as

well with these replacements!

The vegan recipes here are all

simple and easy to prepare. I aim

to use ingredients that are easily

sourced from supermarkets and only

occasionally from specialty or health

food stores. As the acceptance of

the vegan lifestyle and different

dietary requirements becomes

more mainstream, ingredients

are becoming easier to source,

which is great news for novice and

experienced vegan cooks alike.

Though some recipes involve more

steps than others and won’t quite

fit into a weeknight last minute

occasion, part of the joy of pastry is

that it can be made ahead of time

and assembled on the day for that

fresh baked impact. Ideally, to fully

appreciate creating these dishes, it’s

best to have a leisurely afternoon of

baking planned, and for some of the

sweet dishes ensure that you’ve got

time for them to chill overnight.

These recipes are healthier and

kinder, not just for your body and

soul, but for the animals who will

not needlessly suffer to service

human taste buds. The Earth will

be impacted just a little bit less for

every plant based meal you make.

Being vegan is taking its rightful

place in the public consciousness as

the most ethical and environmentally

sound lifestyle choice that you can

make, and these recipes should give

you an idea of the range of simple

and flavourful vegan food out there!

All of the recipes and resulting

bounty have been through vigorous

recipe testing and taste testing

by my workmates, friends and

passionate recipe testers (a range of

omni, vegan, vego, gluten free, spice

lovers and sweet toothed taste buds

alike) with some clear favourites

emerging: Lemon and Passionfruit

Tart, Party Sausage Rolls and

Peanut Butter Caramel

Blueberry Pie.

They may be the front runners but

don’t discount all of the other great

recipes, like the earthy depth of

Hummus and Roast Vegetable Tart

or the spin on Spanakopita that is

Greens and Beans Parcels. I can’t

resist the decadent French inspired

Paté en Croute or Pissaladière,

or any of the panoply of miniature

tarts, and there are some twists on

classic pies, such as Potato Pies

and Creamy Chickpea, Leek and

Mushroom Pies.

So, dive into the world of flour and

fat, kneading and rolling, and an

endless selection of vegetables,

fruits, legumes, sugars and syrups.

I hope these recipes help you to

create many delicious and addictive

treats for you and your loved ones to

unwrap and enjoy!!

8


Using Filo Pastry

Most filo pastry is vegan but always double-check the ingredients.

If you’re using frozen filo pastry, ensure that you defrost it completely

before use.

Always have a clean damp tea towel handy with which to cover the filo

pastry to stop it from drying out in between building layers.

Filo pastry inevitably breaks or tears – if that happens, just add the torn

piece to the layers and add another layer to make up for it (or in extreme

cases, discard the torn piece).

It takes a few times using filo pastry to get comfortable with it, but once you

are, it’s a breeze and you’ll want to use it in everything!

Blind Baking

Blind baking refers to covering the pastry in baking paper and weighting

the baking paper with uncooked rice, uncooked legumes or specially made

blind baking weights. This allows the pastry to part or fully cook without

colouring or shrinking.

Notes:

Gluten Free Flour Mix

In recipe testing, the gluten free flour mix used was:

1 part besan flour

1 part buckwheat flour

1 part store bought gluten free flour mix

OR ½ part arrowroot flour and ½ part rice flour

I love this mix because it makes a light soft pastry that holds together better

than a lot of commercial gluten free flours and the addition of besan and

buckwheat give it a depth that is often lacking in rice flour based mixes.

Some testers used their own preferred gluten free flour mix and found it

worked out well in the recipes. So if you have a preferred gluten free flour

mix, feel free to use that one!

Gluten Free Options

Where the recipe uses vegan puff pastry or filo pastry, there will be a note

at the end outlining a suggested way of using the gluten free shortcrust

pastry in the recipe instead.

About the Author

Leigh Drew is a Sydney based dedicated vegan food fantasist. She has

been vegan since March 2003 and her love of food, recipes, cooking and

sharing delicious dishes has found her running cooking classes through her

local community college and bringing her unique brand of cooking demonstrations

to vegan festivals across Australia.

She believes in cruelty free living, Joss Whedon, good live music and the

healing power of kittens. This is her second cookbook through aduki (the

first being Vegan Indulgence) and she hopes that you enjoy exploring it as

much as she enjoyed writing it! To the kitchen and beyond!

9

10


Aussie Picnic Pie

Preparation time: 45 minutes

Cooking time: 30 minutes

Makes one pie for 12 pieces

This pie is designed to be eaten cold with lots of tomato sauce - perfect

for vegan potlucks or picnics. It is a lot of work but the end result is

mesmerising, with the mix of "eggy" flavours (Indian black salt provides

that authentic sulphuric bite) in both lentils and tofu, and irresistible smokysweet-salty

beetroot "bacon".

Ingredients

Pastry

4 sheets vegan puff pastry OR two

batches of gluten free Savoury

Shortcrust Pastry.

Filling

Lentil "Yolks"

1/2 cup split red lentils

2 cups water

2 teaspoons turmeric

2 teaspoons black salt

2 tablespoons besan flour

11

Black salt (kala namak) can be found in most Indian grocery stores - it's

actually purple-y-pink rather than black, and comes in crystals or fine

ground. I used ground black salt in this recipe.

Beetroot "Bacon"

2 large (about 500g) fresh beetroot

2 tablespoons maple syrup

6 tablespoons Braggs OR tamari OR

soy sauce

2 tablespoons vegan

Worcestershire sauce

2 tablespoons olive oil

2 tablespoons liquid smoke OR 3

tablespoons mild smoked paprika

3 dashes hot sauce

(such as Tabasco)

Tofu "Whites"

900g silken tofu

3/4 cup non dairy milk

2 tablespoons nutritional yeast

4 tablespoons besan flour

2 teaspoons black salt

1 teaspoon ground white pepper

12


Beetroot "Bacon"

1. Place a steamer over a saucepan of boiling water. Peel the beetroot and slice

into 1/2cm thick rounds. Place the beetroot rounds into the steamer and steam

until the beetroot is just tender - don't overfill the steamer, you will need to do a

few batches.

2. Whilst the beetroot is steaming, make the marinade. Whisk together the maple

syrup, Braggs (or tamari or soy sauce), vegan Worcestershire sauce, olive oil

and liquid smoke/smoked mild paprika in a deep wide container.

3. Place the just-steamed beetroot, still warm, into the marinade. Marinate for at

least an hour to overnight.

4. Preheat the oven to 200°C / 400°F / Gas Mark 6.

5. Line a biscuit tray with baking paper and place slices of beetroot in one layer

on the tray. Drizzle with 2 tablespoons of the marinade. Bake until the marinade

has cooked away, turning the beetroot slices occasionally. The beetroot should

stay soft and not burn, but be sticky and slightly crisp towards the edges, so if it

is drying out too much drizzle on a little more of the marinade. Cook for about 25

minutes - you will probably need to do this in batches as well.

6. Set the cooked beetroot to one side and cool completely.

Lentil "Yolks"

1. Place the lentils and water into a small saucepan and place over medium-high

heat to bring to the boil. Turn down to a simmer once it comes to the boil and

simmer until the lentils are cooked and form a soft paste, and the liquid is all

absorbed - the mixture should seem dry.

2. Take off the heat and stir the besan flour, turmeric and black salt through the

lentils thoroughly. Set to one side and cool completely. The mixture should

thicken as it cools.

Tofu "Whites"

1. Make this when the Beetroot "Bacon" and Lentil "Yolks" have cooled.

2. Place the silken tofu, non-dairy milk, nutritional yeast, besan flour, black salt and

white pepper into a food processor and blend until smooth.

Putting it all together

1. Slice the rounds of Beetroot "Bacon" in half or thirds to be about the

same size.

2. Preheat the oven to 200°C / 400°F / Gas Mark 6.

3. Divide the Lentil "Yolks" into three equal amounts.

4. Divide the Tofu "Whites" into three equal amounts.

5. Divide the Beetroot "Bacon" into four equal amounts.

6. Line a casserole dish - either rectangular 25cm x 20cm or circular 25cm

diameter, as long as the dish is at least 7cm high - with 2 sheets of puff pastry,

ensuring that the pastry comes up the side of the dish.

7. Dot the base of the pie with teaspoonfuls of the first third of Lentil "Yolks", about

3cm apart. Lay down a quarter of the Beetroot "Bacon" pieces about 3cm apart.

Carefully pour over the first third of the Tofu "Whites". Repeat this process,

placing the last quarter of the Beetroot "Bacon" over the last layer of Tofu

"Whites".

8. Carefully place the final 2 pieces of puff pastry over the top of the pie, pressing

gently down to seal. Press the sides together with a fork and push down into the

pastry to form raised edges to the pie. Cut away any scraps of pastry.

9. Bake until the puff pastry is dark golden and puffed on the top and light golden

on the bottom - about 40 minutes.

10. Chill completely before serving. Douse liberally with tomato sauce!

13

14


Ingredients

Pastry

1 batch Sweet

Shortcrust Pastry (standard or

gluten free)

Frangipane

1/2 cup vegan margarine

1/2 cup brown sugar

1 1/2 cups almond meal

2 tablespoons flaxseed meal

2 tablespoons water

2 tablespoons apple sauce

1/2 tablespoon baking powder

1 teaspoon lemon zest

1 tablespoon flour ( or gluten free

flour mix )

Other

1/2 cup jam (cherry or strawberry)

1/3 cup flaked almonds

Icing sugar for dusting

Bakewell Tart

Preparation time: 150 minutes (including chilling time of at least 2 hours)

Cooking time: 30 minutes

Makes one tart for 10 pieces

The Bakewell Tart is a British institution, rich with almond frangipane, jam

and buttery shortcrust pastry.

Frangipane is traditionally made with butter, eggs, and lots of almond meal.

This rich vegan version uses a mixture of flaxseed meal, applesauce and

baking powder in addition to the traditional almond meal.

Preheat oven to 160°C / 325°F / Gas Mark 3.

Pastry Case

1. Roll the pastry out to 1cm thick and line a single 9inch (25cm) tart tin. Blind bake

until the pastry is part-cooked, edges slightly coloured and the centre of the

pastry case is dry, about 20 minutes.

2. Set to one side to cool.

Frangipane

1. Whisk the flaxseed meal and water together and set to one side to thicken.

2. Beat the vegan margarine and brown sugar together until fluffy and lighter in

colour. Beat in the almond meal to thoroughly combine and then beat in the

thickened flaxseed meal and applesauce.

3. Finally beat in the baking powder, lemon zest and flour. The mixture should be

smooth and free of lumps.

Putting it all together

1. Spread the jam onto the cooked pastry base. Pour the frangipane into the

piecrust and smooth the top. Sprinkle with flaked almonds.

2. Bake until the outside of the pie puffs a great deal and the centre is still a little

soft, about 35 minutes. Sprinkle with icing sugar immediately upon taking the

tart out of the oven.

3. Chill completely before serving.

15

16


Beans & Greens Parcels

Preparation time: 45 minutes

Cooking time: 30 minutes

Makes approximately 12 parcels

(or one gluten free lattice tart that can be cut into about 10 to 12 pieces)

These tasty parcels are my nutritious take on traditional Spanakopita, with

protein from the beans and broccoli, high iron from the spinach and broccoli

(is there anything that broccoli can’t do), calcium from the chickpeas.

Lemon juice boosts the flavours and helps the nutrients to be more easily

absorbed by the body.

Ingredients

Pastry

1 packet vegan filo pastry

1/3 cup olive oil

Filling

1kg

silver beet, stalks removed, leaves

washed and roughly chopped

200g broccoli, roughly chopped

200g cauliflower, roughly chopped

1/2 bunch spring onions (about150g),

finely sliced

1 tablespoon garlic, minced

1 1/2 cups chickpeas

(cooked or canned)

1 1/2 cups cannellini beans

(cooked or canned)

1/3 cup tahini

2 1/2 teaspoons salt

1 teaspoon pepper

1 tablespoon olive oil

1/4 cup water

1/2 teaspoon chilli flakes

1/3 cup lemon juice + 1 teaspoon

lemon juice

3/4 cup parsley, finely chopped

17

18


Filling

1. In a large bowl, roughly mash the chickpeas and cannellini beans with the tahini,

salt and pepper.

2. Heat the tablespoon of olive oil in a large saucepan over a medium heat

and sauté the spring onions and garlic for 2 minutes. Add the broccoli and

cauliflower and sauté for another 2 minutes. Pour in the ¼ cup water, cover and

steam for 3 to 5 minutes, until the broccoli is bright green and the vegetables are

softened.

3. Add the roughly chopped silverbeet leaves, 1/3 cup lemon juice and chilli flakes.

Stir until the silverbeet leaves have wilted. Stir in the mashed chickpeas and

cannellini beans mixture until well combined.

4. Turn off the heat and spoon all of the filling back into the large bowl. Stir through

the parsley and teaspoon of lemon juice. Set this mixture to one side to cool

completely.

Putting it all together

1. Preheat the oven to 160°C / 325°F / Gas Mark 3.

2. Layer together two sheets of filo pastry, brushing one with olive oil and placing

the other on top.

3. Place ½ cup of the cooled filling in a rectangle at the short end of the pastry,

leaving a 5cm gap at the end. Roll this 5cm over the filling, and carefully roll

the pastry until 20cm from the end. Fold in the sides, brush with olive oil, and

continue rolling to the end.

4. Brush the top of the parcel with olive oil and place on a baking tray.

5. Repeat with the rest of the mixture to make 10-12 parcels.

6. Place the parcels in the preheated oven and bake until the filo pastry is golden,

about 25 minutes, turning once at about 15 minutes.

Making it gluten free:

1. Whilst the gluten free shortcrust pastry is not responsive to rolling around a

filling, you can still enjoy this filling in a latticed tart.

2. Make a double batch of the gluten free Savoury Shortcrust Pastry. Cut into two

equal pieces. Roll one piece out to line a 25cm (9”) round tart tin. Blind bake

until the edges are golden and the centre is dry, about 25 minutes. Whilst the

pastry is blind baking, roll out the second piece and slice into 2cm (1”) wide and

26cm (9.5”) long strips.

3. Fill the pastry shell with the filling and then place the strips over the top in a

lattice pattern, carefully sealing the edges by pressing with a fork. Bake until the

latticed pastry is golden and cooked through, about 20 minutes.

19

20


Black Forest Tarts

Preparation time: 150 minutes (including chilling time of at least 2 hours)

Cooking time: 25 minutes

Makes 24 individual tarts

Chocolate and cherries are a classic combination – especially in the

decadent Black Forest Cake. These tarts provide that richness and

decadence but bite sized!

Cashews provide a creamy base for the vanilla and chocolate, but if you

have a nut allergy or want to reduce the fat content, you can use silken tofu

instead of the cashews.

Ingredients

Pastry

2 batches Sweet Shortcrust Pastry,

replacing

3/4 cup flour with 3/4 cup cocoa

(standard or gluten free)

Filling

Vanilla Crème

250g raw cashews (or 350g silken tofu)

1/2 cup coconut milk

1/4 cup water

1/2 cup maple syrup

2 teaspoons vanilla extract

Chocolate Truffle

250g raw cashews (or 350g silken tofu)

1/2 cup coconut milk

1/4 cup water

200g vegan chocolate

1/2 cup brown sugar

1 teaspoon vanilla extract

Other

2 cups sour cherries

(bottled or canned)

21

22


For both the Vanilla Crème and the Chocolate Truffle, the cashews need

to be soaked for at least 3 hours (or overnight). This soaking softens the

cashews, helping to make a smoother end result. Place the cashews into

a medium sized container or bowl, cover completely with cold water, and

place in the refrigerator to soak.

Pastry Cups

1. Preheat the oven to 180°C / 350°F / Gas Mark 4.

2. Lightly oil and flour two 12-piece muffin tins to ensure that the pastry cups can

be removed easily.

3. Divide the shortcrust pastry into quarters to make it easier to handle and roll.

Roll one quarter to approximately 1/3cm thick. Cut out six circles about 8

1/2cm (3”) across. Gently press these into the greased muffin tin, they will come

about 2/3 of the way up the side of each muffin section. Repeat the rolling,

cutting and pressing with the other portions of dough, to fill both the muffin tins -

you should get 24 pastry cases.

4. Bake the pastry cases until cooked through, about 15-20 minutes. Place on

cooling trays and cool completely.

Vanilla Crème

1. Drain and rinse the cashews (or the silken tofu, if using instead of cashews) and

pour into a food processor. Add the coconut milk, water, maple syrup and vanilla

extract and blend until smooth. Set to one side.

Chocolate Truffle

1. Drain and rinse the cashews (or the silken tofu, if using instead of cashews) and

pour into a food processor. Add the coconut milk, water and vanilla extract and

blend until well combined.

2. Place the chocolate and brown sugar into a medium Pyrex or metal bowl over

a saucepan of simmering water to form a double boiler. Leave over the double

boiler until the chocolate has melted and mix to integrate the sugar.

3. Add to the cashew mixture in the food processor and blend until smooth. Set to

one side.

Putting it all together

1. Place about 2 dessertspoons of the Chocolate Truffle to fill to the top of each

pastry cup, and smooth gently. Place about 2 tablespoons of the Vanilla Crème

on top of the Chocolate Truffle in each pastry cup, and smooth gently. Decorate

the top with four or five sour cherries.

2. Chill for at least 2 hours before serving. Serve cold or at room temperature.

23

24


Caramelised Onion Tartlets

Preparation time: 60 minutes (including 30 minutes to roast garlic)

Cooking time: 30 minutes

Makes approximately 24 tartlets

These individual tarts are great finger food, with the tantalising contrast of

sweet juicy caramelised onions and the earthiness of the white bean paté.

Miso adds a robust element to the white bean paté without making it overly

salty. If you don’t have enough time to make the full recipe, serve the paté

as a dip with vegetables and crackers.

Ingredients

Pastry

2 batches Savoury Shortcrust

Pastry (gluten free or standard)

with 1 cup flour replaced with

besan (chickpea) flour

White Bean Paté

3 cups white beans

(cannellini, navy)

(cooked or canned)

1 head roasted garlic (see recipe for

instructions on roasting)

1 1/2 tablespoons miso

1/4 cup nutritional yeast

1/2 cup lemon juice

3/4 teaspoon white pepper

Caramelised Onions

1 1/2 kg brown onions

4 tablespoons olive oil

6 tablespoons brown sugar

1/2 cup red wine vinegar

1/2 cup water + 1/3 cup water

1/4 teaspoon salt

1/4 teaspoon pepper

25

26


To roast garlic, remove the papery outer skin of the head of garlic and wrap in either

foil or baking paper. Bake until the garlic is soft and yielding, about 30 minutes.

Cool completely. Carefully cut off the base of the head of garlic and squeeze out the

roasted garlic from the bulbs.

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Pastry Cups

1. Lightly oil and flour two 12-piece muffin tins to ensure that the pastry cups can

be removed easily.

2. Divide the shortcrust pastry into quarters to make it easier to handle and roll.

Roll one quarter to approximately 1/3cm thick. Cut out six circles about 8

1/2cm (3”) across. Gently press these into the greased muffin tin, they will come

about 2/3 of the way up the side of each muffin section. Repeat the rolling,

cutting and pressing with the other portions of dough, to fill both the muffin tins -

you should get 24 pastry cases.

3. Bake the pastry cases until golden and cooked through, about 15-20 minutes.

Place on cooling trays and cool completely.

White Bean Paté

1. Place all ingredients into a food processor or blend and blend until completely

smooth. Set to one side.

Caramelised Onions

1. Peel the onions, cut in half and then cut into half moons.

2. Divide into two batches for the initial sautéing.

3. Heat 2 tablespoons of olive oil in a frying pan over a medium heat. Add the

onions and sauté until they are softened and beginning to colour slightly, about

10 minutes. Add 3 tablespoons of brown sugar, mix through and cook for

another 2 or 3 minutes. Add 1/4 cup red wine vinegar and 1/4-cup water and

cook, stirring occasionally, until the liquid is evaporated. Remove from the frying

pan and set to one side.

4. Repeat for other batch of sliced onions with the remaining ingredients.

5. The onions should have reduced enough that you can combine both batches in

the frying pan. Add the additional 1/3 cup water and cook, stirring occasionally,

until the water is cooked off and the onions are further reduced, brown and

gooey. Stir through the salt and pepper. Set to one side and cool completely.

Putting it all together

1. Place about 2 dessertspoons of the White Bean Paté into a pastry case, fill to

just under the top of the case. Top with 1-2 tablespoons of the Caramelised

Onions. Repeat to fill all of the pastry cases.

2. Chill for at least an hour. Before serving, allow to come back up to room

temperature.

27

28


Cherry Strudel

Preparation time: 150 minutes (including chilling time of at least 2 hours)

Cooking time: 30 minutes

Makes two 30cm long strudels

This vegan version of a traditional Austrian favourite has sour cherries and

sweet lemon-vanilla Nut Crème encased in flaky pastry, served warm or

cold.This is a simple and beautiful dish that captures the essential flavours

of strudel and provides a real sense of wonder and joy.

You can also use a mixture of blueberries and cherries, or replace the

cherries with sliced plums, peaches or apricots.

Strudel dough is complicated and delicate dough. According to tradition,

you should be able to read a love letter through it. This recipe uses

another delicate pastry, filo, to achieve the same end. See the notes at the

beginning of the book if this is your first time using filo pastry.

Ingredients

Pastry

1 packet filo pastry (375g)

1/2 cup vegan margarine, melted

Nut Crème

2 cups blanched almonds or raw

cashews

1/2 cup maple syrup

1/4 cup lemon juice

1 tablespoon lemon zest

2 teaspoons vanilla extract

1/4 cup water

Other

3 cups sour cherries (bottled or

canned), drained

1/2 cup flaked almonds

Icing sugar for dusting

29

30


The almonds or cashews need to be soaked for at least 3 hours to overnight. This

soaking softens the nuts, helping to make a smoother end result. Place the nuts

into a medium sized container or bowl, cover completely with cold water, and place

in the refrigerator to soak.

Nut Crème

1. Drain and then blend with maple syrup, lemon juice, lemon zest, vanilla

extract and water. The Nut Crème should be smooth and of a thick spoonable

consistency.

2. Chill completely.

Putting it all together

1. Preheat the oven to 150°C / 300°F / Gas Mark 2.

2. Lay down a 60cm long piece of baking paper. Take three pieces of filo pastry

and overlap to form a 45cm long rectangular base on this baking paper. Brush

with melted vegan margarine and then place 3 more overlapping pieces over

the base and brush with melted vegan margarine, repeating until you have 5

layers consisting of 15 sheets of filo pastry.

3. Spoon the half of the Nut Crème down the centre of the filo pastry, leaving

10cm space on all sides of the rectangle. Spoon the first half of the cherries

on top of the Nut Crème, pressing gently down to “anchor” them in the Nut

Crème. Sprinkle the first half of the slivered almonds over the top of the

cherries.

4. To wrap the strudel, carefully fold both shorts ends over the filling. Then to

prevent tearing, hold the baking paper rather than grasping the pastry directly,

gently then bring one of the long sides up to cover the filling and roll gently to

form a tube.

5. Brush the outside with melted vegan margarine. Gently lift the first strudel,

using the baking paper, onto a flat baking tray. Tear off the overhanging

pieces of baking paper.

6. Repeat the process to create a second strudel.

7. Bake both strudels until the filo pastry is golden, about 25 minutes.

8. Either rest for 10 minutes and then serve warm or cool completely in the

refrigerator and serve cold. Dust with icing sugar just before serving.

Making it gluten free:

1. Whilst the gluten free sweet pastry is not responsive to rolling around a filling,

you can still enjoy this filling as a lattice topped tart.

2. Make a double batch of the gluten free Sweet Shortcrust Pastry and divide the

dough in half. Roll one piece out to line a 25cm (9”) round tart tin. Blind bake

until the edges are golden and the centre is dry, about 20 minutes. Whilst the

pastry is blind baking, roll out the second piece and slice into 2cm (1”) wide

and 26cm (9.5”) long strips.

3. Fill the pastry shell with the Nut Crème followed by the flaked almonds and

finally the cherries. Place the strips over the top in a lattice pattern, carefully

sealing the edges with a fork. Bake until the pastry is golden and cooked

through, about 25 minutes.

4. Dust with icing sugar just before serving.

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32


Creamy Chickpea, Leek &

Mushroom Pies

Preparation time: 40 minutes

Cooking time: 30 minutes

Makes approximately 8 individual pies

These are designed to be individual pies. You can make them into a single

pie but the filling is so oozy that you might find it a challenge to serve.

Make individual pies and enjoy the creamy sauce, flavoured with buttery

sweet leek, chunks of chewy mushroom and perfect chickpeas (the flavour

of which is enhanced by using besan flour to thicken the sauce) scattered

throughout.

Ingredients

Pastry

2 batches Savoury Shortcrust Pastry

(standard or gluten free)

Filling

2 1/2 cups sliced leek (about 1 large

leek)

1/4 cup + 2 tablespoons vegan

margarine

3/4 tablespoon garlic, minced

1/3 cup besan (chickpea) flour

1/3 cup nutritional yeast

1 1/3 cups vegan “chicken” flavoured

stock, hot

2 teaspoons lemon juice

1/4 cup non dairy milk

2 teaspoons pepper

1/2 teaspoon salt

3 cups chickpeas (cooked, canned)

4 cups button mushrooms,

sliced thickly

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Preheat the oven to 180°C / 350°F / Gas Mark 4.

Pastry

1. Divide the Savoury Shortcrust Pastry dough into halves, one half for the pie

bottoms and the other for the pie lids. The filling is enough to make 8 pies that

are about 4 inches in diameter.

2. To make the bottoms, divide the first portion of dough into 8 equal balls and roll

out each one. Lightly grease and flour the tins and line them with the pastry.

3. Blind bake for about 15 minutes or until the pastry is dry but the edges are not

too coloured.

Filling

1. Heat 1 tablespoon of the vegan margarine in a frying pan over a medium high

heat. Sauté the leeks until translucent, about 2 minutes. Remove from the frying

pan and set to one side.

2. Heat the other 1 tablespoon of the vegan margarine in the frying pan. Sauté

the mushrooms until slightly softened and beginning to colour, about 2 minutes.

Remove from the frying pan and set to one side.

3. Heat the ¼ cup vegan margarine in a medium saucepan, and add the minced

garlic and sauté for a minute. Add the besan flour and the nutritional yeast and

stir to form a paste. Slowly pour in about a ¼ cup of the hot stock and stir to

form a smooth looser paste. Pour in another ¼ cup of the hot stock and stir to

form a lump free mixture. Pour in about a cup of the hot stock and stir, ensuring

that the mixture is free of lumps. Simmer until thickened and the mixture coats

the back of a spoon – add the remaining hot stock if the mixture is getting too

thick.

4. Take off the heat and whisk through the lemon juice, soymilk pepper, salt, leeks,

chickpeas and mushrooms.

5. Set to one side to cool to lukewarm, about 20 minutes. The mixture will thicken

further as it cools.

Putting it all together

1. Whilst the filling is cooling, prepare the pie lids. Divide the other half of the

pastry into 8 equal balls and roll out each one.

2. Pour the lukewarm mixture into the par-baked pie cases. Place the pie lids

over the mixture, crimping the edges together with a fork and removing any

overhanging edges.

3. Bake in the preheated oven until the pastry is cooked through and golden,

about 25 minutes.

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Ingredients

Pastry

2 batches Sweet Shortcrust Pastry

(gluten free or standard)

Filling

3/4 cup dried cranberries

1/2 lemon juice

1 tablespoon vanilla extract

+ 1 teaspoon vanilla extract

1 cup frozen mixed berries

6 cups apples (about 6 medium

apples), peeled and thinly sliced

1/3 cup brown sugar

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Deep Dish

Apple-Berry-Vanilla Pie

Preparation time: 40 minutes

Cooking time: 60 minutes

Makes one pie with approximately 10 pieces

Why make plain apple pie when you can jazz it up with tangy berries and

evocative vanilla This pie is wonderful served, hot or cold, with vegan

vanilla ice-cream.

Pastry

1. Roll out half of the pastry to 1cm thick and line the base of a 9” pie dish.

Filling

1. Put the dried cranberries into a medium sized bowl and cover with the lemon

juice and 1 tablespoon vanilla extract.

2. Soak for at least half an hour. Drain and retain the soaking liquid, and add the

additional 1 teaspoon vanilla extract to it.

Putting it all together

1. Toss the sliced apples with the retained soaking liquid and then place just

under a third of the apples into the bottom of the pie tin. Add a third of the

soaked cranberries and the frozen berries. Sprinkle with a teaspoon of brown

sugar. Repeat the layers and brown sugar, leaving about half of a cup of apples

to use as a peak to the filling.

2. Whisk the remaining brown sugar into any remaining soaking liquid and pour

half of it over the filling.

3. Roll out the other half of the pastry and carefully place over the filling, sealing

the edges.

4. Brush the top of the pie with the remaining brown sugar/soaking liquid mixture.

Cut vents into the pastry to allow steam to escape whilst baking.

5. Bake, uncovered, for about 30-40 minutes, until the top of the pastry is

golden. Turn the heat down to 150°C / 300°F / Gas Mark 2. Cover the pie with

foil and cook for another 40 minutes to cook the apples and base through.

6. Serve hot, warm, room temperature or cold.

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38


Fruit Mince Pies

Preparation time: 1 week for the fruit mince filling

Cooking time: 90 minutes (for three batches)

Makes about 36

Fruit mince pies, sweet, spicy and aromatic are the essence of what I

imagine Christmas to be.

Whilst you can buy fruit mince in a bottle, I highly recommend making it for

yourself. People all have their preferred mixture of fruits and spices, not

to mention the controversial citrus peel! I’ve designed the recipe so that

you can change up the spices and fruit mix to your own liking. There is

something very satisfying about knowing that you have made everything in

these delicious miniature pies.

Ingredients

Pastry

2 batches of Sweet Shortcrust Pastry

(gluten free or standard) made with

1 cup icing sugar, 1/3 to 1/2 cup

non-dairy milk, 1 1/2 cups vegan

margarine and 2 tablespoons of

lemon juice.

Fruit Mince

1/2 cup raisins

1/2 cup sultanas

1/2 cup dried cranberries

3 cups (about 3 medium) Granny

Smith apples, peeled, cored

and grated

1 cup orange juice

1/4 cup brown sugar

1/4 cup marmalade or jam

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 teaspoon fresh ginger, peeled and

minced OR 1/4 teaspoon ground

ginger

2 tablespoons brandy or rum

(optional)

Other

Icing sugar for dusting

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Fruit Mince

1. Place the grated Granny Smith apples into a large bowl with the raisins,

sultanas, dried cranberries, orange juice, brown sugar, cardamom, cinnamon,

nutmeg and ginger and brandy or rum (if using). Mix together thoroughly and

then cover tightly with cling wrap. Place in the fridge and leave to marinate for a

week - do not stir or uncover during that time.

Putting it all together

1. Preheat the oven to 160°C / 325°F / Gas Mark 3.

2. Lightly grease and flour two or three 12-piece muffin tins.

3. Divide the pastry into quarters to make it easier to handle and roll. This pastry

will be very soft because of the high fat and sugar ratio, so keep it in the

refrigerator until just before rolling!

4. Roll out the first quarter of the pastry to about 1/2cm thick. Cut into rounds

about 9cm across and press into the muffin tin. Half of the pastry dough should

yield about 30 to 36 pie bases so move onto the next portion of dough when you

need to, but leave enough to make the star toppers.

5. Spoon about 1 1/2 tablespoons of the filling into the pastry cases.

6. Roll the remaining quarter of pastry to about 1/2cm thick and cut into stars big

enough to cover the top of the pastry cases. Place over the filling and gently

press the points into the edge of the pastry cases.

7. Repeat the rolling, filling and star making until you have used up all of the pastry

and filling.

8. Once the first muffin tin is completely filled, place it into the oven to bake.

Continue to assemble the rest of the pies in the other muffin tins. Bake for about

25 minutes or until the pastry is golden and the filling has bubbled around

the top.

9. Let the pies sit in the muffin tin for about ten minutes after removing from the

oven. After they have rested, gently work a knife around the edges and remove

carefully from the muffin tin. Place on a cooling rack and cool completely.

10. When the pies have cooled completely, dust liberally with icing sugar.

11. Serve cold or at room temperature.

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42


Hummus &

Roast Vegetable Tart

43

Preparation time: 90 minutes

(including 30 minutes to roast garlic and 60 minutes to roast vegetables)

Cooking time: 30 minutes

Makes one tart for 12 pieces

This is a beautiful tart, visually appealing and full of the deep flavours of

root vegetables sweetened by roasting, and the dense savouriness of

hummus made slightly spicy and smoky with the addition of chilli flakes and

smoked paprika.

You can also translate this recipe to a salad by tossing the roasted

vegetables with the dressing and adding chickpeas. The hummus is

delicious as a standalone dip too!

Ingredients

Pastry

1 batch Savoury Shortcrust Pastry

(standard or gluten free)

Hummus

3 cups chickpeas (cooked, canned)

1 tablespoon garlic, minced

1/2 cup tahini

1/3 cup lemon juice

1/4 cup water

2 teaspoons salt

1 teaspoon chilli flakes

1 teaspoon smoked paprika

Roast Vegetables

200g carrots, chopped into chunks

200g beetroot, chopped into chunks

250g potato, chopped into chunks

250g sweet potato, chopped into chunks

1 red onion, chopped into chunks

1 to 2 tablespoons olive oil

Roasted Garlic Dressing

1 head roast garlic

2 tablespoons seeded mustard

1 tablespoon olive oil

2 tablespoons red wine vinegar

1/4 teaspoon salt

1/2 teaspoon pepper

44


To roast garlic, preheat the oven to 200°C / 400°F / Gas Mark 6. Remove the

papery outer skin of the head of garlic and wrap in either foil or baking paper. Bake

until the garlic is soft and yielding, about 30 minutes. Cool completely. Carefully cut

off the base of the head of garlic and squeeze out the roasted garlic from the bulbs.

Preheat oven to 180°C / 350°F/Gas Mark 4.

Pastry

1. Roll the pastry out to ½ cm thick and press into a 9” tart tin. Blind bake for 15

minutes and then remove covering and bake for another 10 minutes, until the

edges are coloured and the base has golden spots. Cool completely.

2. Increase oven heat to 220°C / 425°F / Gas Mark

Roast Vegetables

1. Toss vegetables with the olive oil. Pour into a roasting tin and bake until crisp

on the outside and tender inside, about 30-40 minutes, tossing 20 minutes into

cooking. Remove from the roasting tin, place into a bowl and cool completely.

Hummus

1. Blend all the ingredients in a food processor until smooth. Pour into the cooled

pastry case and smooth the top.

Roasted Garlic Dressing

1. Mash or blend the roasted garlic, seeded mustard, olive oil, red wine vinegar, salt

and pepper until smooth and well combined. Pour over the roasted vegetables

and stir through to coat the vegetables thoroughly.

2. Spoon the roasted vegetables over the top of the hummus.

3. Cover and chill for at least an hour before serving.

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46


Lemon & Passionfruit Tarts

Preparation time: 150 minutes (including chilling time of at least 2 hours)

Cooking time: 30 minutes

Makes 10 individual tarts

I adore the zippy zing of a citrus tart and I found that the addition of

passionfruit enriches the lemon flavour, resulting in the fresh experience

that a good citrus tart should have!

Ingredients

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Pastry Shells

1. Lightly oil and flour ten individual (about 4”) tart tins.

2. Divide the Sweet Shortcrust Pastry dough into quarters to make it easier to

handle and roll. Roll out the pastry to 1cm thick and cut into 5” circles.

3. Gently press the pastry into the tart tins and blind bake until the pastry is golden

and cooked through, about 15-20 minutes. Place on cooling trays and cool

completely.

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Pastry

2 batches Sweet Shortcrust Pastry

(standard or gluten free)

Filling

1/3 cup custard powder

1/4 cup cornflour

1 1/4 cups non dairy milk

3/4 cup lemon juice

1/3 cup passionfruit pulp (no seeds)

1/4 cup lemon zest

2/3 cup + 2 tablespoons golden syrup

1/4 teaspoon vanilla essence

Other

1/4 cup passionfruit pulp for drizzling

(optional)

100g vegan chocolate, melted, for

drizzling (optional)

Filling

1. Whisk together the custard powder, cornflour and non-dairy milk. Place over a

double boiler and stir in the lemon juice, strained passionfruit pulp, lemon zest

and golden syrup. Whisk constantly until thickened.

2. Cool for at least 10 minutes.

Putting it all together

1. Whisk smooth again before pouring into the cooled tart case/s. Smooth top.

2. Cool at room temperature until the sides are set and then chill until fully set, at

least 2 hours to overnight.

3. Optional: decorate with a drizzle of passionfruit pulp or melted chocolate.

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Mediterranean Tarts

Preparation time: 90 minutes (including 45 minutes cooling)

Cooking time: 20 minutes

Makes 24 tarts

Bursting with the classic Mediterranean ingredients of olives, sundried

tomatoes and eggplants, these tarts are a cornucopia of colour, texture

and flavour.

Ingredients

Pastry

12 sheets vegan filo pastry

(see end of recipe for gluten free

option)

1/3 cup olive oil

Filling

2 eggplants (500g), cubed

2 tablespoons olive oil + 1

tablespoon olive oil

1 tablespoon balsamic vinegar

1 tablespoon garlic, well minced

2 cups button mushrooms, sliced

thickly

1/2 cup sundried tomatoes (well

packed), sliced finely

1/2 cup kalamata olives (pitted), sliced

finely

3/4 cup parsley leaves (well packed),

minced

1 tablespoon red wine vinegar

1/2 teaspoon salt

1/4 teaspoon chilli flakes

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Preheat the oven to 200°C / 400°F / Gas Mark 4.

Filling

1. Toss the eggplant with the 2 tablespoons olive oil and balsamic vinegar. Put into

a baking tray and roast, turning once, for about 30 minutes, until browned and

softened. Set aside to cool.

2. Whilst the eggplant is cooling, sauté the minced garlic in the 1 tablespoon olive

oil and then add the mushrooms and continue sautéing until the mushrooms are

beginning to go golden on the edges. Pour into a medium sized bowl, and add

the roasted eggplant pieces. Toss the sundried tomatoes and olives through the

eggplant and mushrooms. Cool completely.

3. Chop the parsley finely. When the eggplant mixture is completely cooled, stir

through the parsley, red wine vinegar, salt and chilli flakes, mashing the eggplant

slightly as you stir.

Pastry Cups

1. Turn the oven down to 180°C / 350°F / Gas Mark 3.

2. Take a sheet of filo pastry, brush with olive oil and fold in half. Brush the half with

olive oil and fold in half again. Brush with olive oil and fold in half. Brush the top

with olive oil. Repeat with the other 11 sheets of filo pastry.

3. Line a 12 piece muffin tin with the folded filo sheets, pressing in to form a cup

with a lip around the edges.

4. Bake until puffed and golden.

5. Cool completely on a cooling rack. You may need to press in the centre (and

remove a little of the flaky pastry) after it has puffed up to allow for the filling to

go in.

Putting it all together

1. Gently spoon one to two tablespoons of the eggplant and mushroom mixture

into the pastry cups. Press down gently to fill all twelve filo cups with all of the

mixture.

2. Serve cold or at room temperature.

Making gluten free tarts:

1. To make this gluten free, make a single batch of the gluten free Savoury

Shortcrust Pastry.

2. Lightly grease and flour one 12 piece muffin tin.

3. Divide the pastry into quarters to make it easier to handle and roll. Roll one

quarter to approximately 1/3cm thick. Cut out six circles about 8 1/2cm (3”)

across. Gently press these into the greased muffin tin - they will come about 2/3

of the way up the side of each muffin section.

Bake the pastry cases until golden and cooked through - about 15-20 minutes.

Place on cooling trays and cool completely.

4. Follow the standard recipe’s instructions for making the filling and then fill the

gluten free pastry cases. 54


Orange-Vanilla

Custard Fruit Tarts

Preparation time: 90 minutes (including chilling time of at least 1 hour)

Cooking time: 30 minutes

Makes 24 tarts

A triptych of indulgence: rich shortcrust pastry cases with a delicate layer of

dark chocolate are filled with sweet orange and vanilla infused custard.

The filling is topped with fresh fruit, such as strawberries, peaches,

kiwi fruit or cherries.

Ingredients

Pastry

2 batches Sweet Shortcrust Pastry

(gluten free or standard)

Orange Custard

1/3 cup vegan custard powder

1/4 cup cornflour

1 1/4 cups non dairy milk

1/2 cup orange juice

2 teaspoons vanilla extract

1/3 cup agave nectar or maple syrup

Other

1/2 cup vegan chocolate

2 cups fresh fruit

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Pastry Cups

1. Preheat the oven to 180°C / 350°F / Gas Mark 4.

2. Lightly oil and flour two 12 piece muffin tins to ensure that the pastry cups can

be removed easily.

3. Cut the pastry into quarters. Roll one quarter to approximately 1/3cm thick and

cut into circles about 8 1/2cm (3“) across. Gently press the pastry circles into the

muffin tin, they will come about 2/3 of the way up the side of each muffin section.

Repeat the rolling, cutting and pressing to fill the muffin tins, you should get 24

pastry cases.

4. Bake the pastry cases until golden and cooked through, about 20 minutes. Place

on cooling trays and cool completely.

Orange Custard

1. In a large Pyrex or metal bowl, whisk custard powder and 1/2 cup orange juice

together to form a loose paste. Whisk to mix thoroughly, and then add the nondairy

milk and whisk together.

2. Place over a saucepan half filled with boiling water to form a double boiler.

Whisk constantly until the mixture thickens to a spoonable consistency (it will

thicken further as it cools). Whisk in the vanilla extract and agave nectar or

maple syrup.

3. Chill completely, whisking occasionally to ensure that a skin does not form.

Putting it all together

1. Place the chocolate into a medium Pyrex or metal bowl and place over a

saucepan half filled with boiling water to form a double boiler. Melt the chocolate.

2. Brush the cooled pastry cases with the melted chocolate and chill to set the

chocolate.

3. Spoon the custard into the chocolate covered pastry shells to fill to just under the

top of the pastry case, this will take about 2 dessertspoons of custard.

4. Peel and slice the fresh fruit and place on top of the custard to decorate.

5. Chill for at least an hour before serving.

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59

58


Party Sausage Rolls

Preparation time: 45 minutes

Cooking time: 30 minutes

Makes approximately 48 party sausage rolls or 24 gluten free Party Pies

(see the end of the recipe)

The rich filling for these sausage rolls is both tasty and high protein, using

an unusual mixture of quinoa and brown lentils. Don’t be fooled by the

“hippy” ingredients, the sausage rolls really hit the taste/memory spot!

These can be used at a house party to take adults back to their childhood,

or at a kid’s party to create some great memories!

Ingredients

Pastry

4 sheets vegan puff pastry

Filling

1/2 cup quinoa (red or white)

1 1/2 cups vegan “beef” stock

(or 1 1/2 cups water + vegan

"beef" stock cube)

2 tablespoons olive oil

1 1/2 cups raw onion, finely chopped

3 tablespoons garlic, minced

2 cups brown lentils (cooked or

canned)

3 tablespoons vegan Worcestershire

sauce

1 tablespoon dried sage

1/2 tablespoon smoked paprika

1/2 tablespoon dried marjoram

2 teaspoons pepper

1/4 teaspoon nutmeg

1/3 cup tomato paste

1 cup water

1/3 cup besan flour

1/3 cup nutritional yeast

1/2 teaspoon salt

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Filling

If you have a rice cooker, place the quinoa and vegan “beef” stock (or the 1 ½ cups

water and 1 vegan “beef” stock cube) into the rice cooker and cook as per the

manufacturer’s instructions, until all of the liquid has been absorbed. Set to

one side.

OR

If you do not have a rice cooker, rinse the quinoa and place in a medium sized

saucepan along with the 1 ½ cups vegan “beef” stock (or the 1 ½ cups water and 1

vegan “beef” stock cube). Cover and bring to the boil and then turn the heat down to

minimum heat. Simmer, stirring occasionally until the quinoa is tender and all of the

liquid has been absorbed. Set to one side.

1. Heat the olive oil over a medium heat in a deep sided frying pan and sauté the

onions until translucent and tender, about 5 minutes. Remove a 1/2 cup of the

onions and set to one side.

2. Add the garlic to the remaining onions and sauté for another minute or so.

Pour in the cooked quinoa and brown lentils and stir to mix. Add the vegan

Worcestershire sauce, herbs, pepper, nutmeg and stir through. Add the tomato

paste and the cup of water and stir to mix thoroughly.

3. Turn the heat to low and simmer, stirring occasionally, until all of the liquid has

been absorbed, about 15 to 20 minutes. Pour the mixture into a large bowl and

set aside to cool.

4. When the mixture has cooled to tepid (about 20 minutes), spoon into a food

processor or use a stick blender to blend the mixture until smooth. Pour back

into the bowl and stir through the retained 1/2 cup sautéed onion, besan flour,

nutritional yeast and salt. Set to one side and cool completely.

Putting it all together

1. Preheat the oven to 200°C / 400°F / Gas Mark 6. Line two baking trays with

baking paper.

2. Defrost the puff pastry sheets. Slice in half. Place mixture down the centre third

of each half a sheet. Carefully roll one side over the mixture and then over to the

other side to form a tube. Cut each tube into six pieces. Place carefully on the

baking paper and put into the preheated oven.

3. Bake until the puff pastry is dark golden and puffed and the filling looks dry,

about 20 minutes.

4. These can be served hot, cold or tepid, with lots of tomato sauce!

Making gluten free party pies:

1. If you can’t find vegan gluten free puff pastry, use the gluten free savoury

shortcrust pastry. Whilst it is not responsive to rolling around a filling, you can

make party pies with the filling instead!!

2. Use a double batch of the gluten free Savoury Shortcrust Pastry. Roll half of it

out as per the instructions in that recipe and cut into circles, about 9cm (3.75”)

across.

3. Lightly oil and flour two 12 piece muffin tins to ensure that the pastry cups can

be removed easily. Line the two 12 piece muffin tins with the pastry circles.

4. Place a dessertspoon or so of the filling into the pastry cups. Roll out the

remaining pastry and cut into circles to form the tops of pies. Place the pastry

top over the filling and carefully seal the edges.

5. Bake until the pastry is golden and cooked through, about 25 minutes.

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62


Pate en Croute

Preparation time: 70 minutes (including 30 minutes to cool the paté)

Cooking time: 40 minutes

Makes approximately 2 Paté en Croute with 8 slices in each

The combination of an intensely herbed lentil paté and the zesty mushroom

mousse encased in puff pastry makes for a rich and intense dish, best

served at room temperature the day after cooking.

Ingredients

Pastry

4 sheets vegan puff pastry

Herbed Lentil Paté

3 1/2 cups brown lentils (cooked,

canned)

2 cups onions (about 2 medium), cut

into half moons

2 tablespoons olive oil

1 tablespoon ground pepper

1 tablespoon garlic, minced

1/4 cup + 1 tablespoon red wine

vinegar

1/3 cup fresh tarragon leaves, roughly

chopped

1/3 cup fresh sage leaves, roughly

chopped

2 cups fresh parsley,

roughly chopped

3 tablespoons nutritional yeast

Lemon Mushroom Mousse

3 cups (about 400g) button

mushrooms, roughly chopped,

1 tablespoon olive oil

4 teaspoons lemon zest, minced

2/3 cup chives, chopped finely

1/2 teaspoon salt

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Herbed Lentil Paté

1. Heat the olive oil in a deep sided frying pan over a medium heat. Sauté the half

moon onions until translucent and beginning to colour, about 10 minutes. Add

the pepper and garlic and sauté for another 5 minutes. Set to one side and let

cool.

2. Pour onions into a food processor and add the 1/4 cup red wine vinegar and

blend until it is a paste consistency. Add the lentils and blend until smooth.

3. Add the herbs (tarragon, sage and parsley) in batches to the lentil mixture and

blend until smooth and flecked with green. Add the nutritional yeast and the 1

tablespoon red wine vinegar and blend to combine, then pour into a bowl, cover

and put into the refrigerator to chill.

4. Preheat the oven to 200°C / 400°F / Gas Mark 6. Take the four sheets of puff

pastry out of the freezer to defrost.

Lemon Mushroom Mousse

1. Place the roughly chopped mushrooms into a food processor. Blend until well

minced.

2. Heat the olive oil in a frying pan over a medium heat. Add the minced

mushrooms and fry for at least 10 minutes, liquid will come out of the

mushrooms as they cook. Continue cooking them until the liquid is cooked

off. Take off the heat and stir through the minced lemon zest, chives and salt.

Set to one side to cool.

Putting it all together

1. Grease and flour two 23cm (9”) long by 13cm (5”) bread/loaf tins. Line the tins

with puff pastry to fully cover the base and sides. Ensure that there is an excess

of pastry over the sides to fold over the filling. Lining each tin should take about

2 pieces of puff pastry.

2. In the first tin, spoon one quarter of the Lemon Mushroom Mousse over the

pastry on the base, smoothing to make it level. Spoon in one half of the Herbed

Lentil Paté and press into the tin. Smooth another quarter of the Lemon

Mushroom Mousse over the Herbed Lentil Paté, smoothing down. Fold over the

excess pastry flaps to completely cover the filling, pressing them gently together

to seal.

3. Repeat the above process for the second tin with the remaining fillings.

4. Place both of the tins into the oven and bake until golden and the base is

cooked through, about 45 minutes. You may need to cover the exposed puff

pastry with foil if it begins to burn before the base is cooked.

5. Allow to cool to room temperature before carefully turning out from the tin. It can

be chilled overnight in the fridge if required.

6. Serve at room temperature with a green salad.

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66


Peanut Butter Caramel

Blueberry Pie

Preparation time: 150 minutes (including chilling time of at least 2 hours)

Cooking time: 30 minutes

Makes one tart with 12 pieces

A breakfast experiment of combining fresh blueberries and peanut butter

led to the creation of this quirky recipe. It is wonderfully simple with an end

result that is very rich, decadent and indulgent!

Ingredients

Pastry

1 batch Sweet Shortcrust Pastry

(standard or gluten free)

Filling

1 1/2 cups smooth peanut butter

1 cup non dairy milk

1 teaspoon vanilla essence

1 cup icing sugar

Topping

1 cup fresh blueberries

1/2 cup salted peanuts

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Grease and flour a 9inch tart tin, line with the pastry and blind bake until cooked

and light golden, about 25-30 minutes. Set to one side and cool completely.

Filling

1. Put the peanut butter, non-dairy milk and vanilla essence into a medium

sized saucepan.

2. Place over a medium heat, stirring together and ensure that the mixture

is smooth.

3. When it has all blended together, take it off the heat and beat in the icing sugar

until the mixture is glossy and thick.

Putting it all together

1. Cool the filling for about 10 minutes and then pour into the cooled shell. Smooth

the top.

2. Decorate the top with alternating circles of blueberries and salted peanuts.

3. Cover and chill for at least 2 hours before serving.

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Pissaladiere

Preparation time: 45 minutes

Cooking time: 90 minutes

Makes 12 pieces (each of which can be cut into three to make

finger food rather than entree sized pieces)

Pissaladière is a traditional French pizza like dish, which is very simple and

uses no cheese. Traditionally it is flavoured with a generous layer of confit

onions (slow cooked in oil) and anchovies.

This recipe is a slightly healthier version, without taking away any flavour.

By slow cooking the onions in stock rather than oil, the fat content is

reduced, and replacing the anchovies with marinated sundried tomatoes

reduces the salt content.

Ingredients

Pastry

2 sheets vegan puff pastry OR 1

batch Savoury Shortcrust Pastry

(gluten free or standard)

Marinated Tomato Strips

100g sundried tomatoes (not in oil)

1/2 tablespoon olive oil

1/2 tablespoon Braggs OR tamari OR

soy sauce

1 tablespoon vegan Worcestershire

sauce

2 cups boiling water

Onion Confit

5 cups (about 5 medium) onions, cut

into half moons

2 tablespoons olive oil

3 cups vegetable stock

1/4 teaspoon white pepper

3/4 teaspoon dried oregano

Other

1 1/2 to 2 cups kalamata olives (pitted),

sliced in half lengthways

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70


Marinated Tomato Strips

1. Slice the sundried tomatoes lengthways in strips that are about ½ cm wide.

Place into a medium sized bowl and cover with the 2 cups boiling water until

rehydrated, about 15 minutes.

2. Drain and toss with the remaining ingredients. Leave to marinate for that time

that it takes to cook the Onion Confit.

Onion Confit

1. Heat the 2 tablespoons olive oil in a deep sided frying pan over a medium heat.

Sauté the onions until they are softened and beginning to colour,

about 15 minutes.

2. Pour in the 3 cups of vegetable stock and stir through. Simmer at a medium-low

heat until the liquid has cooked off and the onions are gooey, about 40 minutes.

3. Take off the heat and stir through the white pepper and dried oregano.

Putting it all together

Preheat the oven to 200°C / 400°F / Gas Mark 6.

Either

Roll out the shortcrust pastry to about 3/4cm thick and cut into 12 equal rectangles

OR

Defrost and cut the puff pastry into 12 equal rectangles.

1. Line 2 cookie tins with baking paper and place 6 rectangles on each cookie tin.

2. Onto each rectangle of pastry, spoon one to two tablespoons of Onion Confit

and gently spread to the edges. Lay the Marinated Tomato Strips diagonally

across the Onion Confit to form a lattice, and then put olive halves in the spaces

between the lattice.

3. Place into the oven and bake until the pastry is golden around the edges and

across the bottom, and the onion is cooked into the pastry and the olives and

tomatoes have coloured a little, about 25 minutes.

4. These can be served hot, room temperature or cold.

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73

72


Potato Pie

Preparation time: 45 minutes

Cooking time: 30 minutes

Makes 8 individual pies

This is a vegan version of the classic Aussie potato pie, with minced mushrooms

and lentils as a base for the filling and a rich mashed potato topping

cooked until crispy. Grated tempeh can be used in the place of the mushrooms

or the lentils or any combination of the three to achieve the desired

consistency and flavour.

Great with tomato sauce and nostalgia.

Ingredients

Pastry

2 batches Savoury Shortcrust Pastry

(gluten free or standard) OR 3

sheets vegan puff pastry

Filling

400g (3 1/2 cups) button mushrooms,

roughly chopped

1 1/2 cups cooked brown lentils (cooked,

canned)

1 cup (1 medium) onion, finely diced

2 tablespoons olive oil

2 tablespoons garlic

(3 medium cloves), minced

2 bay leaves

1 1/2 tablespoons dried sage

1 tablespoon smoked paprika

1 teaspoon garam masala

1 tablespoon vegan Worcestershire

sauce

400g crushed tomatoes

1 vegan "beef" stock cube

Mashed Potatoes

1 kg potatoes, scrubbed, peeled

and cubed

1 teaspoon sea salt

1/3 cup vegan margarine

1/4 cup non dairy milk (optional)

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74


Filling

1. Put the roughly chopped mushrooms into a food process. Process

until quite fine (minced consistency), some chunky bits can be left for texture.

2. Heat the olive oil in a medium sized saucepan over a medium heat and sauté

the onion until translucent, about 5 minutes. Add the garlic and sauté for another

2 minutes.

3. Pour in the minced mushrooms and fry for 3 minutes, then add the brown lentils,

bay leaves, sage, smoked paprika, garam masala and vegan Worcestershire

sauce.

4. Pour in the tomatoes and crumble in the stock cube, stirring through well.

Turn heat to medium low and simmer, stirring occasionally, until the mixture is

thick and the liquid has cooked off, about 30 minutes.

5. Set to one side to cool.

Pastry

Preheat the oven to 200°C / 400°F / Gas Mark 6.

Either

If using savoury shortcrust pastry, roll out to 1cm thickness and cut into circles

large enough to fill the 4inch pie tin over the lip (making the circles about 5 inches

across), and blind bake for about 15 minutes.

OR

If using vegan puff pastry, cut each sheet into quarters and line the eight 4 inch

pie tins, making sure that the pastry goes over the lip of the containers, and blind

bake for about 15 minutes.

Mashed Potatoes

1. Peel and dice the potatoes and place into a large saucepan. Cover with cold

water and sprinkle in the teaspoon of sea salt. Bring to a boil and boil until the

potatoes are tender and cooked, about 25 minutes.

2. Drain well and return to the saucepan. Mash with the vegan margarine and add

optional non dairy milk if the mash is not smooth enough to spoon.

Putting it all together

1. Place about 2-3 dessertspoons of the filling into the pie cases and smooth the

top. Place about 3 dessert spoons of the mashed potato on top go the filling, in

the centre. Use a fork to pull the potato down to the sides, providing an even

cover to the very edges, making a rough cross fork pattern all over.

2. Place the pies into the oven and bake until the potato is crisp and golden around

the edges, about 25 minutes.

3. These are served hot, but do not remove them from the pie tins until they have

sat for about 5-10 minutes after taking out of the oven, as this helps in removing

them neatly from the tin.

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76


Savoury Shortcrust Pastry

Preparation time: 20 minutes plus 60 minutes chilling time

This makes one batch, which is enough to line a 9 inch pie or tart tin.

Sweet Shortcrust Pastry

Preparation time: 20 minutes plus 60 minutes chilling time

This makes one batch, which is enough to line a 9 inch pie or tart tin.

77

The technique for great shortcrust pastry is to rub the fat into the flour to

form a consistency of breadcrumbs, to "coat" the flour, so that when the

pastry chills, the fat solidifies again (chilling also allows the gluten strands

to relax) and when the pastry bakes the fat provides little pockets of

richness, making the pastry slightly crumbly and melt in the mouth.

The ratios of flour to fat to liquid are slightly different for standard and

gluten free pastry, so please note these when making your chosen pastry.

Ingredients

Standard

2 cups flour

1/2 cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 to 3/4 cup non dairy milk, ice cold

Gluten Free

2 cups gluten free flour mix

1/4 cup + 1 1/2 tablespoons olive oil

3/4 teaspoon salt

1/4 teaspoon white pepper

3/4 cup non dairy milk (ice cold)

1. Sift the flour, salt, and pepper into a large bowl. Slowly pour in the olive oil and

rub in with fingertips until the mixture resembles breadcrumbs. Slowly drizzle the

non dairy milk into the flour, add a tablespoon at a time until the dough comes

together, cut through and then knead for about 3 minutes to form cohesive and

smooth dough. Cover with cling wrap and chill for at least an hour before use.

2. Roll the pastry between two sheets of cling wrap (you can also use baking paper

in place of cling wrap). Place a square sheet of cling wrap, if possible, about

the size of your tart tin, on a bench. Place the pastry in the centre, in a flattened

ball. Carefully cover with another sheet of cling wrap. Roll the pastry out to the

thickness indicated in the recipe (usually around ½ to 1cm thick), and carefully

peel off the top layer of cling wrap. You can fold this and put to one side to use

again for future pastry rolling. Peel the bottom layer of the cling wrap off the

bench, carefully placing your hand under the cling wrap under the pastry.

3. Flip the pastry circle into the greased and floured tart tin and use the cling wrap

to press it into the tin. You can also patch and smooth whilst the cling wrap is

over the pastry, using the cling wrap to push and smooth the pastry. Peel the

cling wrap off (fold and use again for future rolling) when the pastry is pressed

into the tart tin and then cut off the edges of the pastry.

4. This process can also be used to roll out the pastry in order to cut circles for

tartlets; the circles can be lifted off the cling wrap.

Ingredients

Standard

2 cups flour + 1 tablespoon flour

(if the dough is sticky)

1/4 cup icing sugar

1/2 cup vegan margarine (ice cold)

1/4 cup non dairy milk (ice cold)

1 tablespoon lemon juice

1 tablespoon lemon zest (optional)

Gluten Free

2 cups gluten free flour mix

1/4 cup icing sugar

3/4 cup vegan margarine (ice cold)

1/4 cup + 1 tablespoon non dairy milk

(ice cold)

1 tablespoon lemon juice

1 tablespoon lemon zest (optional)

1. Sift the flour and sugar (and lemon zest, if using) into a large bowl. Slowly cut

in the vegan margarine and rub in with fingertips until the mixture resembles

breadcrumbs. Slowly drizzle the lemon juice and non-dairy milk into the flour,

using a table knife to cut through a tablespoon at a time until the dough comes

together. Knead for about 3 minutes to form cohesive and smooth dough. Cover

with cling wrap and chill for at least an hour before use.

2. Roll the pastry between two sheets of cling wrap (you can also use baking paper

in place of cling wrap). Place a square sheet of cling wrap, if possible, about

the size of your tart tin, on a bench. Place the pastry in the centre, in a flattened

ball. Carefully cover with another sheet of cling wrap. Roll the pastry out to the

thickness indicated in the recipe (usually around ½ to 1cm thick), and carefully

peel off the top layer of cling wrap. You can fold this and put to one side to use

again for future pastry rolling. Peel the bottom layer of the cling wrap off the

bench, carefully placing your hand under the cling wrap under the pastry.

3. Flip the pastry circle into the greased and floured tart tin and use the cling wrap

to press it into the tin. You can also patch and smooth whilst the cling wrap is

over the pastry, using the cling wrap to push and smooth the pastry. Peel the

cling wrap off (fold and use again for future rolling) when the pastry is pressed

into the tart tin and then cut off the edges of the pastry.

4. This process can also be used to roll out the pastry in order to cut circles for

tartlets, the circles can be lifted off the cling wrap.

78


Savoury Shortcrust Pastry

79

Preparation time: 20 minutes plus 60 minutes chilling time

This makes one batch, which is enough to line a 9 inch pie or tart tin.

The technique for great shortcrust pastry is to rub the fat into the flour to

form a consistency of breadcrumbs, to "coat" the flour, so that when the

pastry chills, the fat solidifies again (chilling also allows the gluten strands

to relax) and when the pastry bakes the fat provides little pockets of

richness, making the pastry slightly crumbly and melt in the mouth.

The ratios of flour to fat to liquid are slightly different for standard and

gluten free pastry, so please note these when making your chosen pastry.

Ingredients

Standard

2 cups flour

1/2 cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 to 3/4 cup non dairy milk, ice cold

Gluten Free

2 cups gluten free flour mix

1/4 cup + 1 1/2 tablespoons olive oil

3/4 teaspoon salt

1/4 teaspoon white pepper

3/4 cup non dairy milk (ice cold)

1. Sift the flour, salt, and pepper into a large bowl. Slowly pour in the olive oil and

rub in with fingertips until the mixture resembles breadcrumbs. Slowly drizzle the

non dairy milk into the flour, add a tablespoon at a time until the dough comes

together, cut through and then knead for about 3 minutes to form cohesive and

smooth dough. Cover with cling wrap and chill for at least an hour before use.

2. Roll the pastry between two sheets of cling wrap (you can also use baking paper

in place of cling wrap). Place a square sheet of cling wrap, if possible, about

the size of your tart tin, on a bench. Place the pastry in the centre, in a flattened

ball. Carefully cover with another sheet of cling wrap. Roll the pastry out to the

thickness indicated in the recipe (usually around ½ to 1cm thick), and carefully

peel off the top layer of cling wrap. You can fold this and put to one side to use

again for future pastry rolling. Peel the bottom layer of the cling wrap off the

bench, carefully placing your hand under the cling wrap under the pastry.

3. Flip the pastry circle into the greased and floured tart tin and use the cling wrap

to press it into the tin. You can also patch and smooth whilst the cling wrap is

over the pastry, using the cling wrap to push and smooth the pastry. Peel the

cling wrap off (fold and use again for future rolling) when the pastry is pressed

into the tart tin and then cut off the edges of the pastry.

4. This process can also be used to roll out the pastry in order to cut circles for

tartlets; the circles can be lifted off the cling wrap.

Sweet Shortcrust Pastry

Preparation time: 20 minutes plus 60 minutes chilling time

This makes one batch, which is enough to line a 9 inch pie or tart tin.

Ingredients

Standard

2 cups flour + 1 tablespoon flour

(if the dough is sticky)

1/4 cup icing sugar

1/2 cup vegan margarine (ice cold)

1/4 cup non dairy milk (ice cold)

1 tablespoon lemon juice

1 tablespoon lemon zest (optional)

Gluten Free

2 cups gluten free flour mix

1/4 cup icing sugar

3/4 cup vegan margarine (ice cold)

1/4 cup + 1 tablespoon non dairy milk (ice cold)

1 tablespoon lemon juice

1 tablespoon lemon zest (optional)

1. Sift the flour and sugar (and lemon zest, if using) into a large bowl. Slowly cut

in the vegan margarine and rub in with fingertips until the mixture resembles

breadcrumbs. Slowly drizzle the lemon juice and non-dairy milk into the flour,

using a table knife to cut through a tablespoon at a time until the dough comes

together. Knead for about 3 minutes to form cohesive and smooth dough. Cover

80


conversion tables

This book contains metric measurements, please use the tables provided

to convert weight, liquid and length for cooking.

Measures of teaspoons, tablespoons and cups vary slightly from country to

country but will not differ enough to alter the taste of your dish.

Oven temperatures vary depending on the country and type of oven.

Recipes requiring an oven state the temperature in Celsius, Fahrenheit

and Gas Mark.

Weight Measures

Grams Ounces Pounds

125g 4oz 1/4lb

250g 8oz 1/2lb

375g 12oz 3/4lb

550g 16oz 1lb

1000g 32oz 2lb

Liquid measures

Cups Millilitres Fluid Ounces Pints

1/2 125ml 4 fluid oz 1/4 pint

1 250ml 9 fluid oz 1/2 pint

2 500ml 17 fluid oz 1 pint

3 750ml 25 fluid oz 1 1/2 pints

4 1000ml 34 fluid oz 2 pints

Length Measures

Centimetres

6mm

1cm

2cm

2.5cm

Inches

1/4in

1/2in

3/4in

1in

81


Wrapped in Pastry

Vegan pie, tart and roll recipes for a crowd, including soy free

and gluten free dishes from the Author of Vegan Indulgence.

AUS: $14.95 NZ: $19.95

aduki

www.aduki.net.au

84

Recipes

Photography

Design

Leigh Drew

Martin Thompson

CC&Co.

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