We prefer to use a solid vegan fat rather than a vegan spread when making vegan pastry. This recipe will be sufficient for the top and base of a 20cm/8” pie, to line a large baking tray or to make about 24 small tarts. Wrap and freeze any leftover pastry for use on another day.
180°C, Fan 160°C, 350°F, Gas 4
This product does not have any reviews. Why not write one? Click the button below.
It started with a passion.Learn More