Yield: 4 servings
|1 tablespoon||Corn oil|
|250 grams||Onion; finely chopped|
|\N \N||; (8oz)|
|1 small||Potato; peeled and thinly|
|\N \N||; sliced|
|3 tablespoons||Cooked sweetcorn kernals|
|1 teaspoon||Yeast extract|
|125 grams||Ground cashew nuts; (4oz)|
|\N \N||Salt and freshly ground black pepper|
|500 grams||Vegetable fat shortcrust pastry; (1lb)|
|2 tablespoons||Soya milk for glazing|
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.