Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Warm soymilk |
| 3 tablespoons | Leftover mashed potatoes or |
| 3 tablespoons | Instant mashed potato flakes |
| \N \N | Mixed wi |
| \N \N | With 2 1/2 Tbs. hot water |
| 1 tablespoon | Maple syrup or honey |
| 1 teaspoon | Regular dry yeast or 1/2 |
| \N teaspoon | Instant yeast |
| ¼ cup | Whole wheat flour (not |
| \N \N | Pastry flour) |
| ½ teaspoon | Salt |
| 2 tablespoons | Frozen apple juice |
| 1 cup | Unbleached flour |
Pastry for "free form pies" (you wrap the big piece of pastry up over the top)
Mix together soymilk, potatoes, syrup or honey, and yeast in a medium bowl or a food processor bowl. Let stand 5 minutes. Add salt and flours. If using a food processor, process 30 seconds. Otherwise, mix and knead mixture on a lightly floured surface 5 minutes.
(It says here to place in oiled bowl and oil top lightly, but I think we can figure out alternatives.) Cover and let rise until doubled, about an hour. Dough can also be allowed to rise in the 'fridge 2-24 hours.
From Nov.'94 _Vegetarian Times_, "Full of Flavor, Low in Fat Pies," recipes by Bryanna Clark Grogan and Jane Weston Wilson.
Posted by sally charette <ECZ5SCC@...> to the Fatfree Dig. [Vol.12 Issue 2 11-2-94]. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.