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Vegan Pastry

Makes 400g pastry

Choose a solid vegan fat rather than a spread when making vegan pastry. This recipe will be sufficient for the top and base of a 20cm/8” pie, 24 small open quiches or 12 small closed pies.

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Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan

Ingredients

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  1. Put the flour and vegetable fat into a large bowl.
  2. Using a pastry blender or fork, mash the fat into the flour until it resembles breadcrumbs.
  3. Sprinkle the water over the flour and stir to bring together a ball of dough. If it does not do this easily, add a few more drops of water. Cover the dough and leave it to stand for 15 minutes.
  4. Rub a little oil around the insides of your baking tray and pre-heat the oven.
  5. On a lightly floured surface, or between two sheets of parchment, roll out the pastry to the thickness of a £1 coin.
  6. Transfer the pastry to the prepared dish or simply press it into the dish using your fingers.
  7. Alternatively, select a pastry cutter or cup a little bigger than the holes of the tart tray, press it into the dough to make circles and transfer these to the baking tray.
  8. Cut away any pastry that hangs over the edge of your dish and gather the offcuts into a ball of dough, roll out again and use for more tarts.
  9. Bake according to your recipe.

Equipment

20cm/8” round pie dish or 12 hole tart trays and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

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Organic Plain White Flour 1kg

£1.40

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Ingredients

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