Fruit And Nut Filled Pastry Vegan Recipes

Steps:

• For the dough, put the flour, sugar and salt into a medium bowl.
• Add the margarine and oil, and cut in until the mixture resembles coarse crumbs.
• While tossing the mixture with a fork, gradually sprinkle the water on top.
• Gather the dough into a disk, wrap in plastic, and chill for about 1 hour so it is easier to roll out.
• A food processor may be used to make the dough.
• After the water is added, process only about 10 seconds or until the dough begins to come together; do not over-process or the pastry will be tough.
• For the filling, combine all the ingredients in a medium bowl.
• Note: If the raisins, figs, and prunes seem very dry and tough, soften them for about 20 minutes in hot water before chopping; then drain, pat dry and chop.
• Preheat the oven to 375 degrees.
• Roll out the pastry on a lightly floured surface to a 22-inch-long by 6-inch-wide rectangle.
• Spoon the filling down the center, leaving a 2-inch border on both long edges and a 1/2-inch border at the ends.
• Bring the long edges up over the filling and pinch them tightly together.
• Then pinch the ends closed to form a long"snake" that encompasses the filling.
• Gently bend the snake into a"U"- or"S"-shape (so it will fit in your pan) and carefully transfer it to a greased or nonstick-spray coated or parchment-lined baking sheet.
• Bake in the preheated 375-degree oven for about 35 minutes, or until golden.
• Cool the pastry for 10 minutes on the baking sheet; then carefully transfer it to a rack to cool more completely.
• It may be served warm at this point.
• Just before serving, sprinkle the pastry with sieved confectioners sugar.
• Cut it into wide slices to serve.

Steps:

• Combine the flaxseeds with 4 tbsp water in a small bowl, and leave to thicken. Heat the oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with 1 tbsp olive oil, the za'atar, cumin and coriander. Cover the tin with foil and roast for 30-35 mins, or until the squash is tender but still holding its shape. Oil a 900g loaf tin and line with baking parchment.
• Heat the remaining oil in a frying pan, and fry the onion, celery and mushrooms for 10-15 mins, or until softened. Stir in the garlic and miso paste.
• Tip the pistachios, chestnuts, breadcrumbs and parsley into a bowl, then stir in the flaxseed mixture, fried veg and roasted squash. Season well.
• Put the cranberries in a pan with the sugar and cook for 3-4 mins, or until the sugar has dissolved and the cranberries are just starting to soften. Spoon into the base of the loaf tin, then leave to stand for 5 mins to set slightly. Top with the nut roast mixture, patting it down firmly and smoothing the top with the back of a spoon. Cover with foil and bake for 25 mins, then uncover and bake for 25 mins more. Leave to rest for 15 mins, then invert onto a serving plate, removing the parchment. Top with extra chopped pistachios and pomegranate seeds, then serve.