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Ingredients

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Method:


These vegan mini pastry cups can be filled with a variety fillings to suit any menu or occasion.

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Preparation

  1. Method:

    • Pre-heat oven to 180 °C.
    • In a bowl, add cake flour, water, veggie seasoning, fine whip mayonnaise and mix together until a dough is formed. 
    • Weigh out 12 g balls.
    • Press into mini-muffin moulds.
    •  Bake for 8 min in a pre heated oven.
  2. Chef's Tips:

    • The cups can be filled with a chilli Con carne or guacamole with a dollop of sour cream or butter chicken with a tomato salsa.
    • No need to blind bake. Press thinly into a mould to ensure a crisp, light pastry.
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