Pastry
Vegetable Pie
Leek & Spinach Quiche
Pasty
Pot Pie
Leek & Celeriac Pie
Asparagus & Dill Tart
Spanakopita
Pesto Rose Tart
Sage & Vegetable Pie
Pesto Rose Tart
Ingredients
Base:
200g Plain Flour
75g Vegan Butter
1 Cup Cold Water
Filling:
½ Jar Pesto - Check out our pesto recipes
3 Medium Potatoes
1 Medium Red Onion
2 Medium Carrots
Method
Preheat the oven to 180c.
Use your hands to mix the flour and butter into bread crumbs.
Then add the water a little at a time, using your hands to knead the mix into dough.
Roll the dough out onto a floured surface to about 2-3 mm thick.
Place the rolled out dough into a greased tart tin.
Use your hands to press the dough into the tart tin.
Cut off any excess dough.
Bake for 30 minutes.
While the tart base is in the oven prepare your filling.
Cut potatoes in half length ways and then cut each half into thin slices.
Cut carrots into thin slices.
Boil the carrots and potatoes for about 5 minutes, until softened slightly.
Cut the onion in half and then cut each half into thin slices.
Drain the carrots and potatoes and dry off slices on a kitchen towel.
When the base has cooked, let cool for a minute.
Layer on the pesto.
Then, starting from the outside of the tart layer the vegetables in the order you like. This will create the rose pattern.
Bake for 40-50 minutes.
Serve
Enjoy!
Sage & Vegetable Pie
Ingredients
Pastry;
139g Butter
375g Self Raising Flour
¾ tsp Nutritional Yeast
¾ tsp Sage
100ml Warm Water
Filling;
⅓ Large squash
2 Medium Carrots
1 Parsnip
2 Medium Potatoes
Medium Leek - Diced
1 Pepper - Diced
1 tsp Sage
1 Vegetable Oxo Cube
Method
Peel and dice the carrots, squash, parsnip and potatoes.
Boil these with the sage and oxo cube for 15-20 minutes or until soft.
Pastry;
Preheat the oven 180c and prepare a loaf tin.
In a medium sized saucepan melt the butter with the water.
Remove from heat and sift the flour.
Add the yeast and stir together until the mix is cool enough to use your hands to knead into a dough.
Once kneading you can roll the dough; Cut ⅓ the dough and set aside.
Roll the rest of the dough large enough to fit your loaf tin.
Finish the pie;
Drain your vegetables.
Add the leek and pepper, stir to combine. Season if you would like.
Fill your pie to the top.
Roll the last of the pastry to fit the top
Brush the edge of the bottom pastry, with milk, before adding the top.
Press the edges together and cut any excess pastry off.
Decorate the top of the pie however you would like with the excess pastry.
Brush the top of the pastry with milk.
Bake for 45-50 minutes or until browned and crispy.
Let cool for 10 minutes before tipping the pie out of the tin.
Serve
Enjoy!
Asparagus & Dill Tart
Serves 4
Ingredients
200g Plain Flour
75g Butter
1 Cup Water
¼ Cup Fresh Dill - Diced
Ricotta - See our recipe here.
Method
Preheat the oven 190C and prepare your tart tin.
In a large bowl sift your flour
Add the butter and rub together with the flour, with your fingertips, to create a breadcrumb texture.
Slowly add a little water at a time and mix together until you have create a dough.
Knead until the dough is soft and elastic.
Lightly flour a clean surface
Roll your dough to fit your tart tin, roughly 1 cm thick.
Blind bake for 10 minutes; cover the tart with cling film and fill with rice.
Boil some water in a small saucepan.
Once boiling add your asparagus for 3 minutes.
Transfer to a bowl of ice cold water for 30-60 second or until it has cooled. This is called blanching.
Mix the dill into your ricotta
Transfer your ricotta into your tart case, try and make it as level as possible.
Transfer your asparagus onto your ricotta
Bake for 17-20 minutes
Serve
Enjoy!
Spanakopita
Ingredients
300g Fresh Spinach - Chopped
6-7 Bulbs Spring Onions - Thinly Sliced
¼ Cup Dill - Chopped
¼ Cup Parsley - Chopped if using Fresh
¼ tsp Sea Salt
¼ tsp Pepper
Olive Oil
2 Packs Ready made Filo Pastry Sheets - Roughly 11 Sheets per pack
200g Feta - Check out our feta recipe here
Method
Place 1 tsp of olive oil in a frying pan and let it heat up
Place the spring onions in the pan and let them brown, this should take no longer than 2 minutes.
Add the spinach, salt and pepper. Place a lid on your frying pan and leave it until the spinach has wilted.
Remove from the heat
Add the dill and parsley and mix them in well.
Transfer the mix into a small mixing bowl.
Add the feta to the bowl and mix together well.
Preheat the oven 175C
Brush some oil on a baking tray 28x28cm
Place half the filo sheets in the tray, one at a time and brush each sheet with oil before placing the next one on.
Transfer your spinach mix to your tray and spread it out evenly.
Place the rest of your filo sheets on top, brushing oil in between each one.
Bake for 40-60 minutes
Let cool completely before cutting if you want them to keep their shape
Serve
Enjoy!
Serves 16
Mini Tomato & Courgette Tarts
Mini Tomato & Courgette Tarts
Makes 6
Ingredients
Tart Base:
2 Cups Plain Flour
6 tbsp Oil
1 tbsp Dried Basil
4-6 tbsp Water
Filling:
1 Tin Chopped Tomatoes
1 Red Onion
3 Courgette
Method
Preheat the oven to 180c.
Mix together the flour and basil.
Then mix in the oil.
Mix in the water 1 tbsp at a time until you form a dough.
Roll out the dough on a floured surface.
Use a round cutter or bowl to measure out the dough.
Use the dough circles to fill the tart tin. Press the dough into the tin.
Use a fork to prick the base of the tart.
Bake the base for 30 minutes.
While the tart base is baking prepare the filling.
Pour the chopped tomato into a blender and pulse a few times.
Finely dice the onion.
Slice the courgette lengthways into thin strips and cut again down the centre to make thin strips.
When the base has cooked spread about 1 tbsp of the tomato into each tart.
Sprinkle the onion onto the tomato.
Place the courgette in a spiral position starting from the outside and making your way to the centre of the tart.
Bake for another 25 minutes.
Remove the tarts from the tins.
Serve
Enjoy!
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