Wrapped in Pastry: Vegan Pie, Tart and Roll Recipes

Wrapped in Pastry: Vegan Pie, Tart and Roll Recipes

As winter comes around it's the perfect time to get back into the kitchen and create some tasty pie dishes. In Wrapped in Pastry, Sydney author and blogger Leigh Drew provides readers with 20 delicious Vegan pie, tart and roll recipes, including soy free and gluten free dishes. Full of tempting large photos, easy to follow instructions and mouth-watering recipes, this is the book to keep you and your friends full and warm through the winter months.

Includes lip smacking delights such as:
Bakewell Tart
Aussie Picnic pie
Lemon & Passionfruit tart
Party sausage rolls
Lemon and Passionfruit Tart
Peanut Butter Caramel Blueberry Pie

Bakewell Tart

Preparation time: 150 minutes (including chilling time of at least 2 hours)
Cooking time: 30 minutes
Makes one tart for 10 pieces
The Bakewell Tart is a British institution, rich with almond frangipane, jam and buttery shortcrust pastry. Frangipane is traditionally made with butter, eggs, and lots of almond meal. This rich vegan version uses a mixture of flaxseed meal, applesauce and baking powder in addition to the traditional almond meal.

Ingredients
Pastry: 1 batch Sweet Shortcrust Pastry (standard or gluten free)

Frangipane:
1/2 cup vegan margarine
1/2 cup brown sugar
1 1/2 cups almond meal

2 tablespoons flaxseed meal
2 tablespoons water
2 tablespoons apple sauce
1/2 tablespoon baking powder
1 teaspoon lemon zest
1 tablespoon flour ( or gluten free flour mix )

Other:
1/2 cup jam (cherry or strawberry)
1/3 cup flaked almonds
Icing sugar for dusting

Method
Preheat oven to 160°C / 325°F / Gas Mark 3.

Pastry Case:
1. Roll the pastry out to 1cm thick and line a single 9inch (25cm) tart tin. Blind bake until the pastry is part-cooked, edges slightly coloured and the centre of the pastry case is dry, about 20 minutes.
2. Set to one side to cool.

Frangipane: 1. Whisk the flaxseed meal and water together and set to one side to thicken.
2. Beat the vegan margarine and brown sugar together until fluffy and lighter in colour. Beat in the almond meal to thoroughly combine and then beat in the thickened flaxseed meal and applesauce.
3. Finally beat in the baking powder, lemon zest and flour. The mixture should be smooth and free of lumps.

Putting it all together:
1. Spread the jam onto the cooked pastry base. Pour the frangipane into the piecrust and smooth the top. Sprinkle with flaked almonds.
2. Bake until the outside of the pie puffs a great deal and the centre is still a little soft, about 35 minutes. Sprinkle with icing sugar immediately upon taking the tart out of the oven.
3. Chill completely before serving.
Leigh Drewis a Sydney based dedicated vegan food fantasist. She has been vegan since March 2003 and her love of food, recipes, cooking and sharing delicious dishes has found her running cooking classes through her local community college and bringing her unique brand of cooking demonstrations to vegan festivals across Australia. She believes in cruelty free living, Joss Whedon, good live music and the healing power of kittens. This is her second cookbook through Aduki (the first being Vegan Indulgence) and she hopes that you enjoy exploring it as much as she enjoyed writing it! To the kitchen and beyond!

Wrapped in Pastry: Vegan Pie, Tart and Roll Recipes for a Crowd
Aduki.net.au
Author: Leigh Drew
ISBN: 987090100
Price: $14.95