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- Pastry: 12 ozs plain flour, 6ozs trex vegetable fat, pinch of salt,
6 table spoons of warm water. Place pastry in fridge to cool.
- Put two table spoons of sunflower oil into a large frying pan or
wok and heat.
- Dice all the veg together and place in the pan turning briskly.
- While cooking make up the stock with the oxo cubes, marmite, soy
sauce, barbecue seasoning and salt and pepper to taste, bring to the
boil and then add the applewood cheese, simmer mixing the cheese well
in.
- Pour stock onto the frying veg then turn down the heat and allow
to simmer to blend in the flavors. Thicken with bisto or cornflower
to a stiff creamy consistency.
- Grease two 8"; pie dishes and dust with flower.
- Divide pastry into four, roll out two pieces and line the pie dishes
and trim.
- When filling is cool, divide equally between the two dishes, roll
out the pie covers before placing them on, moisten the edges of the
pie bases. Run fork prongs around the edge to ensure a good seal after
placement, trim.
- With the trimmings fashion pastry leaves or other shapes to decorate
tops.
- Brush with organic or Soya milk, or beaten egg.
- Preheat oven to 190c, 375f, gas mark 3, and bake for 30 - 40 minutes.
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