Short-crust Pastry Cases

These are fun, easy, child-friendly, and you can fill them with anything.

Ideas: bean stew, pumpkin and tofu, lentil/mushroom stew – whatever you fancy.

I filled these with delicious tofu scramble and made a quick relish to go with them.

They make a delightful Saturday-morning breakfast, and are a good way to use up that small ball of pastry that everyone-in-the-world has sitting in their freezer.

 

INGREDIENTS (Pastry)

For savoury pastry

1 cup margarine
2 cups flour
2-3 tablespoons water

For sweet pastry
Include 1 tablespoon sugar

INSTRUCTIONS (Pastry)

Blend into dough using food processor. Roll into a ball and refrigerate for half an hour. Roll and use as regular pasty.

To make the cases I simply cut rough squares of flat pastry and press them into a non-stick cupcake tray. Bake on high until crispy and golden, then fill while warm.

INGREDIENTS (Relish)

1/2 cup whole peeled tomatoes, mashed
1/4 onion, chopped
1 clove garlic, chopped
Brown sugar, to taste
Salt, to taste
Mustard, to taste
Black pepper to taste

INSTRUCTIONS (Relish)

Cook onions, garlic and tomatoes on the stove top. Once reduced and appearance is “saucy” add sugar, mustard, salt and pepper. Serve warm.

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