Page 37 - Veggiefood Presentation

Veggie Porkless Pie

Ingredients Method

For the hot-water crust pastry: This is an unusual way to make pastry is as it’s made with
hot water. It seems to go against everything you know
about making pastry, but it really does work. Gently melt
550g plain white flour the butter and trex together in a pan, with the water.
While the fats are melting, mix the plain flour, salt
1 1/2 pinch of salt together in a large bowl. Add the egg yolk into the flour.
100g of butter Using a knife to start with, cut the egg yolk into the flour,
and a little and slowly pour in the fat and water, mixing
100g of Trex Vegetable fat all the time. The dough will come together. You may
need to add more flour or water. Briefly knead the
200 ml of water dough, then leave to cool for 5 minutes.
1 egg yolk and 1 beaten egg for Open the Quorn and put in a mixing bowl and mash with
sealing a fork and add 1/2 teaspoon of english mustard and mix
together.
Apricot glaze
Using a muffin tin put the pastry in your hand using your
thumb and fingers to raise a wall inside each little hole,
For the filling: turning constantly with your hand, pressing, pushing and
raising to the top. The walls will gape out and over the
sides. You need the wall to go 1cm higher than the filling.
Quorn Sausages (remove the cover Once all holes are done, start to add the Quorn Sausage
filling. Roll out the lids using a large pastry cutter to form
on the Sausages) the lid, lay the pastry lids on top and seal with some
beaten egg and using a fork press around the pies to seal
1/2 teaspoon of english mustard and to form that traditional " Pie" look. Make a hole at
Vegetable Aspic Jelly the top of the pie (this is to add the Vegetable Aspic Jelly
later on when the pies are cooked and cooled). Brush the
½ vegetable cube 150ml water or lids with apricot glaze and place in a preheated oven of
180C for 20 minutes. Then reduce the heat to 160C for
(good vegetable stock) another 20 minutes until golden brown.
Salt and pepper for taste
Leave the pies to cool down when the pies are cold make
the Vegetable Aspic Jelly.
Vegetable Aspic Jelly

½ vegetable cube 150ml water or (good vegetable stock)
1 sachet Vegetarian gel

Salt and pepper for taste
Thoroughly clean and dry a small saucepan then
combine the top two ingredients in it. Place on low heat
and heat the mixture to boiling point for 2 minutes
season to taste
Remove the saucepan from the heat.

Add the vegetable Aspic Jelly into the hole in the top of
the pie lid using a small funnel. Leave the jelly to set for
one hour.