Dessert Pastry

25 May

Pastry is a quick and easy base for many a pudding. While it often isn’t hard to find vegan pastry in stores, it’s cheaper to make at home and is reasonably fast to throw together.

The important think about this recipe is it’s more about the ratios than the actual measurements. To tell the truth, this was the first time I’ve ever measured the ingredients – the things I do for you guys. In general, just chuck in 1 part marg to 2 parts flour, enough water to bind, and make as much pastry as you need.


150g Margarine
2 C Flour
1 Tblsp  Sugar
3 Tblsp Water


Chuck the margarine, flour and sugar into a food processor, and blend to form ‘crumbs’.  Tip into a bowl, and mix in the water to bind it all together. Roll into a ball, put into a sealed container and refrigerate for at least 30 mins.

Once it has been cooled, roll it out on a floured surface to do whatever you need with it.

Some recipes may require blind baking, whereas others you’ll cook the pastry once you’ve filled it with yum stuff. Either way, cook at 180ºC for about 20 minutes or until it starts turning golden brown.

As I said, it’s the base for many a pudding; and now I’ve told you how to make pastry, you can count on it that I’ll be sharing some more desserts using pastry.


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