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Tofu, Leek
& Potato Pie
From Derek
& Rhian Jones - Wales
This is a recipe we developed when we were ing for an alternative
to one of our ovo-lacto days' staple meals (i.e. cheese/potato).
(Serves 4)
- 2 lb Potatoes
- 10 oz Block of Firm Tofu
- 1 Large Leek
- 1 Clove Garlic
- 2 ozs Margarine
- Soya Milk
- Salt (to taste)
- Black Pepper (to taste)
- Juice of 1/2 a Lemon
- Wholewheat Pastry Flan Case
Peel, boil and then mash the potatoes with a little soya milk to make
them soft and creamy.
Meanwhile chop the leek and saute in the margarine with the crushed
garlic until soft.
Make a wholewheat flan case and bake it blind for a few minutes (see
below for pastry making.)
Mash the tofu.
Mix the mashed potatoes, tofu, leeks, salt, pepper and lemon juice
in a bowl.
Pile the potato mixture into the flan case and bake at gas mark 6
for 20 - 30 minutes.
Serve hot with peas, carrots and a white sauce or cold with salad.
Wholewheat Pastry Flan Case
- 6 ounces Wholewheat flour
- 3 ounces margarine
- pinch of salt
- little water
Place the flour in a mixing bowl and add the salt, mix well.
Chop the margerine into small pieces and add it to the flour.
Rub the margarine and the flour lightly together with your fingers
until an even breadcrumb like consistency is reached.
Add a little water and mix until the pastry forms into a ball, adding
a little more water if necessary.
Roll the pastry out on a floured surface to a circle a little larger
the the diameter of the flan case.
Grease the flan tin with margerine and press in the pastry.
Trim the edges.
Use as described in the recipes requiring a flan case. |
