200g Plain Flour
100g Vegan Margarine
2tbsp cold water
1 Tin of chopped tomatoes
4 garlic cloves
Mixed beans (I used tinned but you could cook your own from dried if you preferred)
5 small/medium sized mushrooms
To make the pastry place the marg and flour in a bow and rub together with fingers. Add cold water half a table spoon at a time until a firm ball, that does not crumble, can be formed. Place in the fridge for 20 mins before rolling out.
This tomato sauce recipe I learnt from an Italian house-mate when I first left home and my son and I use it as a pasta sauce very regularly. Place the garlic in a frying pan with a generous glug of olive oil. Slowly heat until garlic has browned all over. It will will release a great fragrance. Now add your tomatoes and cook vigourously for 5-10mins or until the sauce has thickened. Remove the garlic cloves (I like to just eat them as they are soft and delicious at this stage). If you prefer a smoother sauce you can push it through a sieve using the back of a wooden spoon.
Get the kids to chop the mushrooms as small as they can with plastic or butter knives.
Roll out the pastry and cut with a medium biscuit cutter (or use the neck of a large jam jar) into rounds and place on an oiled and floured cupcake tin. Spoon in the tomato sauce and add beans and mushrooms. We shook on mixed herbs and paprika too. If you have any pastry left you can experiment with adding different shapes to the top of your pies. Place in the oven at 200℃ for 20mins or until browned.
Delicious. (Parents feel free to add salt, these can be a little bland to the more mature palate)