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Categories:
pastry wholemeal flour salt margarine cold water fresh spinach washed vegetable oil onion mushrooms pressed dill parsley sunflower seeds
Viewed: 45 - Published at: 8 years agoIngredients
- pastry
- 8 ounces wholemeal flour
- 1 pinch salt
- 4 ounces vegan margarine very cold
- 2 tablespoons cold water
- 1 pound fresh spinach washed and shredded
- 2 tablespoons vegetable oil
- 1 onion large, chopped
- 4 ounces mushrooms sliced
- 12 ounces tofu pressed to remove excess water
- 1/2 tablespoon dried dill or to taste
- fresh parsley
- seasoning to taste
- 2 tablespoons sunflower seeds
Method
- Pre-heat oven to 190C/375F/gas mark 5.
- Start with the pastry: sift together flour and salt. Use finger tips to rub in the margarine until the mixture resembles breadcrumbs. Add just enough cold water to bind it to a dough, then wrap in cling film and leave in the fridge for 30 minutes.
- Meanwhile, cook the spinach gently in a saucepan in a minimum of water, or preferably steam it, until just soft.
- Heat the oil and fry the onion until it begins to soften, then add the mushrooms and cook for a few minutes more.
- Either mash the tofu, or blend it to make a thick puree. Add dill, plenty of finely chopped parsley and seasoning. Stir in the mushroom mixture and spinach.
- On a floured board roll out the pastry, then use it to line a medium-sized flan dish (or ring standing on a baking sheet). Pour in the tofu, spinach and mushroom mixture, smooth the top and sprinkle with seeds.
- Bake for about half an hour, or until the pastry is crisp. Serve hot.
