This vegan pastry follows all the same principles as dairy pastry. Use just as you would in any classic recipe – tart crusts and sweet and savoury pies – it will be nice and crispy
- Serves: 6 persons
- 225g plain flour, plus extra for dusting
- 125g dairy-free margarine
- 2tbsp dairy-free milk alternative (we used oat)
Step 1Sift the flour into a large bowl and add a pinch of salt. Dot the margarine in the flour, in 1 tsp amounts, then use your hands to work into the flour until you have a crumb-like texture. Stir in the dairy-free milk, 1 tbsp at a time, using a butter knife, until it forms a dough.
Step 2Tip out the dough onto a lightly floured worksurface and bring together into a smooth ball. Cover with food wrap and chill in the fridge for at least 30 mins or until ready to roll out and bake in sweet and savoury pies and tarts.