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Digital Subscriptions > PlantBased > Sep-17 > COOK like a PRO

COOK like a PRO

Part 12: Master making your own pastry

All pastry recipes are perfectly adaptable for both sweet and savoury recipes. If you’re using the pastry for something sweet add 4 teaspoons of sugar to your flour. If you want to make your pastry gluten free, you can swap the flour for a gluten free alternative.

Making your own pastry can seem like a slow and intensive process; because of this people choose to opt for ready-made products instead. However, the skills required to make delicious homemade pastry are not that difficult to master. A basic knowledge of the techniques and understanding of the simple rules will provide you with the confidence to make excellent pastry of all varieties.

Once you have the right ingredients and a basic understanding of pastry making, the possibilities are endless. From shortcrust to filo, the results are completely different but equally delicious.


Shortcrust pastry

This is quite possibly the most versatile type of pastry as it can be used for both savoury and sweet dishes. Shortcrust pastry requires minimal handling in order to preserve its flakiness. Excessive handling will cause gluten strands to form and toughen up the dough.

• 125g (1¼ cups) plain flour

• 55g (¼ cup) vegan butter/margarine

• Pinch salt

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About PlantBased

First things first — I hope you’re having an incredible summer. Just because autumn is on the horizon don’t stop enjoying every moment that is left to enjoy the Great British outdoors. There’s something about the later part of summer that makes me want to gather my friends and family around a campfire to enjoy an array of toasted treats and fire roasted foods. Whether it’s at the beach or outside your back door, sitting beneath the stars as another summer day draws to an end can feel euphoric. Before long we will all be wrapped up in winter coats and wishing that we could relive those special summer moments. So to encourage you to set up camp, sing some of your favourite songs, toast some tempeh skewers and dig into some gooey s’mores we’ve a whole collection of recipes dedicated to cooking fireside. In this issue we’ve taken a closer look at the sweet potato and the multiple ways it is used in the kitchen beyond its original potato format. Don’t knock it, until you’ve tried. Trust me. In between all the sweet and indulgent treats (there’s a lot of them), we’ve also delved into the nutritional side of following a plant-based diet in a bid to highlight that the benefits of eating plants isn’t just to enhance the health of the planet — but us too. From an in-depth interview with The Plant Powered Personal Trainer (aka Adam Stansbury), to Food for Thought with Heather Mills and a one-on-one chat with the blogger Laura-Jane Koers about her latest cookbook — we want to transform negative connotations associated with vegan nutrition. Plus, we’ve dedicated this month’s Special Report to vegan pregnancy, whilst our Nutritionist’s Notebook explores the notorious super veg, avocado. Oh, and whilst we are on the topic of superfoods, we’ve put together an ultimate healthy and wholesome grain breakfast guide packed with ancient oat recipes (including chia). Enjoy the issue. And enjoy the last of the warm summer sun.