1lb / 450g wholemeal flour
pinch sea salt
¼ pt / 125ml sunflower
oil
4floz / 150ml water
1 medium onion, chopped finely
4 carrots, sliced finely
1tbsp vegetable oil
4pt / 125ml water
1 medium onion, chopped finely
4 carrots, sliced finely
1tbsp vegetable oil
4pt / 125ml water
1lb / 900g cooked brown rice
½ lb
/ 225g cooked aduki beans
1 clove garlic, crushed
2tbsp chopped parsley
1 dessertspoon tamari/soya sauce
1tsp light miso
2tsp kuzu or arrowroot
2tbsp tahini
1tsp roasted sesame seeds
1.
Make the pastry by mixing the flour and salt in a bowl. Pour in the
oil and mix.
Add water gradually, stirring to make dough. Leave to stand for half an hour before
baking.
2. Make
the filling by sauteing the onion and carrots in oil for
5 minutes. Then add the water and bring to the boil.
3. Add the rice, aduki beans, garlic, parsley and soy sauce.
4. Roll out two-thirds of the pastry and line a greased 9in loose-bottomed
flan tin.
Place the rice and vegetables mixture inside, piling them higher in the middle.
5. Mix
the miso in ¼pt hot water in
a pan. Mix the kuzu with ¼pt of cold water and pour
into the miso mixture. Add the tahini, stir and bring to
the boil. Pour the sauce over the vegetables.
6. Cover
the vegerables with the remaining pastry, decorate by pressing
sesame seeds into the top and bake for 35 minutes in a preheated oven
at 230°C/450°F/gas
mark 8.
Note: Kuzu is a high quality starch made from the root of the kuzu
vine.
If you cannot find any in health food shops, use arrowroot instead.
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