When it gets cold (like it is now, brr!), Andy and I eat a lot of oven meals. And that tends to lend itself to wrapping things in pastry. Which is delicious, and while not exactly the healthiest way to eat things, it does make them flaky and buttery-tasting and delicious.
Sometimes we make our own pastry, like we did for these mini quiches. The crust recipe comes courtesy of The Blooming Platter, known as press-in pie crust. The idea of not rolling out dough was very appealing, and this crust was quite easy. It was a bit crumbly for us, possibly because we used silicon cupcake pans and so the pressing didn't pack the crust in as much as firm moulds would have done. For the filling, a variation on the Global Vegan's chickpea omelette. We found that recipe about three years ago and still love it. It's a bit dense for a quiche filling, so next time we might try blending in some tofu or beans, but it is tasty.
More often, however, we take advantage of the readily available frozen vegan pastry. It makes for delicious sausage rolls -- filled with a blended-up mix of leftover baked beans and oats. Andy said these were the best sausage rolls we've ever made.
Frozen puff pastry also makes it possible to throw together a quick dessert for those nights when dinner seems like it won't be enough. A tarte tatin, as I understand it, is an upside-down fruit tart. I didn't look up a recipe, but just put sliced apples in a pie pan. I sprinkled brown sugar, cinnamon and nutmeg over the top, and then laid a piece of pastry down. It came out of the oven looking like this:
Then I quickly flipped it onto a plate and we had this:
It was very yummy, but I was regretting the lack of custard to go with it.
Sometimes even tarte tatin seems too difficult. On one of those nights, I made a fancy-looking but very simple banana-choc turnover. Chocolate spread and sliced bananas folded inside a square of pastry and then brushed with a mixture of soymilk and cinnamon. This was delicious, and took about 2 minutes to make.