Saturday, 11 January 2014

Vegan Pie in the Sky

The good old post festive season, along with the remnants of a horrible chesty cough, has left me kind of lazy with cooking from scratch and spending experimental hours in the kitchen so with some unused ready made puff pastry calling to be used in the fridge, I reached for an old quick comfort food favourite - the quick flan.

Simply take a packet of ready rolled Jus Rol Puff Pastry and well, unroll onto a greased baking tray.  Top with your current and favourite topping as dictated by the contents of your fridge and bake for about 25 minutes at about 200 degrees C.  In this case I took the two cheese approach as we had some Vegusto Aromatic left so that went on the bottom, topped off with some sliced tomatoes and some halved pitted olives and then finished off with some grated Tofutti Mozzarella Styley Cheese and some dried mixed herbs.  It took a mere 5 minutes or less to compile which suited me down to the ground and it tasted great.......simple, effective and super quick.

As great as this simple creation was however, I am really looking forward to experimenting with more adventurous creations from one of the books I got for Christmas from Phil; 'Pies and Tarts with Heart'.  This 'new kid on the vegan cooking book' block has 60 plus sweet and savoury vegan pies to ooh and aah at. I'm excited enough about trying some of the pie bases, including mashed potato crust and hash brown pie crust, let alone the creative fillings that make up this book.  The polenta mushroom pie may be at the top of the list or the maple laced caramel walnut pie or.....well there are so many to choose from, including a whole raw section.

The only thing I am not sure about is the recipe for Cornish has herbs de provence in it.  Sorry but that is far too sophisticated for a Cornish working man's pie!  That's just wrong.

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