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I cooked up a tasty pie filled with wild and chestnut mushrooms, grated carrots, cranberries, onions, chestnuts and vegan cream cheese.
The pie was pretty lush but the thing I most impressed myself with was the pastry! I used to make my short crust pastry by eye, I tried this with the gluten free flour and, let's just say, it did not work! Soooo, using actual measurement this time, I made my first edible, short and melty shortcrust pastry. Exciting!!
The recipe for the pastry is as follows;
230g Doves Farm plain flour
1/2tsp xanthan gum
60g dairy free spread (I used Vitalite)
60g vegetable shortening (I used Trex)
2tbsp cold water
Mix the flour and xanthan gum in a food processor, add in the spread and shortening a bit at a time, then add the water and pulse until it clumps together. You can of course do this by hand but I am a big fan of using kitchen gadgets wherever humanly possible. Then knead the dough together for a couple of minutes, wrap in clingfilm and put in the fridge for an hour or so, I made mine the night before. When you're ready to use it, grease an 8" tin, roll out the pastry, you can roll it out between two sheets of clingfilm if the dough sticks to your rolling pin but mine was fine with just a little flour, roll no thinner than 5mm and line your tin. Then you can just fill and bake!
The stuffing in the background was just blended mushrooms, walnuts, cashews, seasoning, sage and onion baked in the oven, easy peasy!
Hope you all have a fabulous and prosperous new year, I will be getting back on cake wagon so I'll be posting lots of cake decorating tips and tutorials, some help on the business side and hopefully some more recipes. Whether you're staying in tonight or off out partying, I hope you all enjoy some delicious vegan yummies and a nice glass of bubbly.
HAPPY NEW YEAR!!!
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