Yield: 4 servings
Measure | Ingredient |
---|---|
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.