vegan pasties
makes 6-8

CRUST
4 cups flour (i used half white, half wholemeal)
1 tsp salt
1/2 cup water
1 cup margarine or shortening

FILLING
2 potatoes, peeled and diced
1 medium onion, diced
1 medium turnip, diced
5 cm slice butternut pumpkin, diced
2 large carrots, diced
300g (approx) veggie burger crumbles
pepper
soymilk

sift flour and salt together. in a large saucepan, combine water with 1 cup margarine, and bring to a boil. bet in the flour and salt, and cook, stirring constantly until the dough pulls away from the pan and looks transparent. place the dough on a floured board, and knead into a ball. cut dough into sixths or eighths, and roll each into a circle 1/4 inch thick. place some of each part of the filling onto the pastry. work quickly - the pastry will crack if allowed to cool. i found that if it became too hard a few seconds in the microwave fixed it. season with pepper to taste. use a brush to dampen the edges of the pastry with water. fold half the dough over to meet the other half, forming a semicircle. pinch the edges with your fingers to make a tight seal. form the edge into a wavy line for authenticity. poke a few holes in the crust to let the steam out. brush pastry with soymlik, and place on a greased tray. repeat with the remaining pastry and filling. bake in a preheated 200 degree oven for 10 minutes. reduce the heat to 180 degrees and continue baking for 30-40 minutes, until golden.

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