Makes 3 large or 6 small
350g/ 12oz plain flour
pinch salt
85g/ 3oz Cookeen
85g/ 3oz margarine
150g/ 5½oz Quorn beef flavoured pieces
3-4 potatoes
1 large onion
stock cube
milk
olive oil
Heat oven to 220˚C
Gently fry Quorn pieces in oil and then add stock, small amount at a time so that they take on moisture. Allow to cool.
Dice onion and potato and mix together in a bowl.
Cut fats into small pieces and rub into salt and flour until mixture resembles fine breadcrumbs. Add cold water to make dough.
Divide dough into portions and roll out to circles about 2-3mm thick.
Put filling on one half of circle. Season. Fold over and crimp edges. Brush with milk.
Place on baking tray and cook in 220˚ oven for 15
minutes.
Reduce oven temperature to 160˚ and cook for further 45 minutes.
