Vegan pastry
- Linzi Pucino
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Serves 6
Easy
Prep: 5 mins
0 reviews
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This vegan pastry follows all the same principles as dairy pastry. Use just as you would in any classic recipe – tart crusts and sweet and savoury pies – it will be nice and crispy
Vegan
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Make this vegan pastry, then check out our vegan meringues, vegan fudge, vegan cheesecake and more vegan baking ideas.
Top tip: you could make this vegan pastry ahead and freeze it. Flatten into a disc rather than a ball before double wrapping in food wrap. It will keep in the freezer for up to three months.
Vegan pastry recipe
Ingredients
Nutrition
-
225g plain flour
plus extra for dusting
-
125g dairy-free margarine
-
2 tbsp dairy-free milk alternative
(we used oat)
Nutrition: per serving
-
kcal289
-
fat17.1g
-
saturates10g
-
carbs29.3g
-
sugars0.5g
low
-
fibre1.6g
-
protein3.9g
-
salt0.4g
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Method
-
step 1
Sift the flour into a large bowl and add a pinch of salt. Dot the margarine in the flour, in 1 tsp amounts, then use your hands to work into the flour until you have a crumb-like texture. Stir in the dairy-free milk, 1 tbsp at a time, using a butter knife, until it forms a dough.
-
step 2
Tip out the dough onto a lightly floured worksurface and bring together into a smooth ball. Cover with food wrap and chill in the fridge for at least 30 mins or until ready to roll out and bake in sweet and savoury pies and tarts.
Discover more vegetarian pie recipes
Authors
Linzi Pucino
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