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Vegetarian Meat & Potato Pies
Ingredients
  • subheading: For the Hot Water Crust Pastry:
  • 165 g plain flour
  • 33 g strong white bread Ffour
  • small pinch of Salt
  • 41 g butter unsalted & chilled
  • 50 g Trex / white vegetable fat cubed
  • 83 ml boiling water
  • subheading: For the Vegetarian Meat & Potato Filling:
  • 2 tablespoon sunflower oil
  • ½ to 1 onion finely chopped
  • 150 g Quorn mince
  • 1 vegetable stock cube
  • 2 teaspoon vegetable gravy granules
  • 500 ml boiling water
  • 1 tablespoon HP sauce
  • salt and freshly ground black pepper
  • 2 potatoes peeled, (about 200g prepared weight) diced into approximately 1cm cubes
  • 2 teaspoon heaped cornflour (optional)
  • 1 egg lightly beaten, to glaze
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