Mexican Pasties

225g Plain Flour
60g Parmazano [vegan alternative to parmesan cheese]
150g vegan margarine

1 tbsp olive oil
1 small onion, finely chopped
100g button mushrooms, sliced
1 red chilli, deseeded and finely chopped
1 clove garlic, crushed
Small can chopped tomatoes approx 220g
1 tbsp tomato puree
400g can red kidney beans, rinsed and drained
2 tbsp freshly chopped coriander

1. To make the pastry, mix the flour and Parmazano together and add the margarine. Blend until just evenly mixed in. Do not over-process.

Add 3-4 tbsp cold water and blend until a dough forms. Turn onto a floured surface and knead lightly. Wrap in cling film and refrigerate.

3. Heat the olive oil in a medium frying pan, add the onion and cook for 2 minutes. Then stir in the mushrooms, garlic and chilli and cook until the mushrooms are tender. Add the tomatoes and tomato puree and cook until the excess liquid evaporates.

4. Remove the pan from the heat and stir in the beans and coriander. Set aside to cool.

5. Heat the oven to 190 degrees Celcius. 375 degrees Farenheit. Gas Mark 5.

6. Divide the pastry into 6 portions, knead each into a ball and then roll out to the size of a saucer. Place a saucer on the pastry and trim the edges.

7. Place the filling in the middle of each round. Dampen the edges and then bring the sides up to the middle and press the edges together. Pinch the edge all along to make a crimp. Transfer to a baking sheet and cook in the oven for 20 minutes.

8. Serve warm or cold.

Thanks to the Vegan Society for this recipe.
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