Makes 400g pastry
180°C, Fan 160°C, 350°F, Gas 4
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.