Makes 12

225g/8oz plain white flour
pinch salt
100g/4oz vegan margarine
60-90ml/4-6tbsp cold water
15ml/1tbsp vegetable oil
1 small onion, peeled and finely chopped
100g/4oz fresh asparagus tips, steamed until tender
50g/2oz cashew nuts, toasted and chopped
15ml/1tbsp shoyu
salt and freshly ground black pepper
To garnish: parsley sprigs

Asparagus always makes me think of early summer with its fresh very 'green' taste. When not in season you can use tinned asparagus, but you may want to puree it as it tends to be rather soft.

Preheat the oven to 200C/400F/Gas 6

1. Place the flour and salt into a bowl. Rub the margarine in with your fingertips to resemble breadcrumbs. Mix in enough water to make a smooth, firm dough. Roll into a ball, wrap in cling film and refrigerate for 30 minutes.

2. Heat the oil in a saucepan and fry the onion until golden.

3. Chop the asparagus and add to the onion with the cashew nuts. Stir in the shoyu and season to taste. Cool.

4. Roll out the pastry very thinly. Use a pastry cutter to make 12 x 8cm/3" circles. Place into a greased patty pan. Prick the surface and bake blind for 10 minutes until golden and crisp.

5. Cool on a wire rack. Spoon in the filling and serve garnished with parsley sprigs.

Copyright The Vegetarian Society's Simply Good Food - Published by Harper Collins Illustrated 2000.