Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Corn oil |
| 250 grams | Onion; finely chopped |
| ; (8oz) | |
| 1 small | Potato; peeled and thinly |
| ; sliced | |
| 3 tablespoons | Cooked sweetcorn kernals |
| 1 teaspoon | Yeast extract |
| 125 grams | Ground cashew nuts; (4oz) |
| 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.