A pie with a mild-medium chilli flavour. If you want steam coming out of your ears double or triple the amount of chilli sauce. Or chuck in some strong chilli powder or cayenne pepper: fry it with the onions for two minutes just before you add the tomatoes.
To save time, buy ready-made vegan shortcrust or puff pastry and use that instead of making your own.
6oz (170g) plain wholemeal flour
6oz (170g) plain white flour
3oz (85g) vegan margarine
3oz (85g) hard vegetable fat e.g. Trex
cold water to mix
1 tbsp vegetable oil
1 sm-med onion (4.5oz), chopped
2 tomatoes (7oz), chopped
2 x 400g tin butterbeans, drained (or 520g cooked butter beans)
3.5 tbsp tomato puree
2 tsp hot pepper sauce
soya cream – optional
1. First make the pastry by rubbing the margarine into the flour until it resembles fine breadcrumbs. Add enough water to make dough which is soft, but not sticky.
2. Preheat the oven to 200C/400F/Gas 6.
3. Fry the onion for a few minutes in the vegetable oil. Add the tomatoes and fry over a low heat for two minutes.
4. Remove from the heat and add the butterbeans, tomato puree and hot pepper sauce. Stir well and if necessary add salt and pepper to taste.
5. Roll out just over half of the pastry to fit a medium-large pie tray. Prick with a fork and bake in the oven for 10 minutes as it is.
6. Place the filling inside the pastry and then roll out the remaining pastry to fit the top. If desired brush the top with soya cream to give a shiny finish. Bake for 40 minutes or until the pastry is starting to brown. Serves 6.