Curried Root Vegetable Stew with Chilli-Coriander Dumplings

I made this Indo-Anglo Curried Vegetable Stew on Sunday for the working week ahead, the recipe serves 6, but D is a greedy man and can eat for 2, so it ended up being a meal for 2 days (including this evening), rather than 3.  

Stews have been on our evening menu quite a bit lately.  Some of you may remember that I made one early on in the month with Butternut Squash and Kale.  Another reason its been on the menu is that we have both been enjoying the lightness of the dumplings.   This time thought I wanted to give the stew an Anglo-Indian twist with chillies, curry powder and coriander!

Of course you can make your own curry powder, but there are plenty of brands about and if there is one that you like, use it.  I have to be honest, I don't make my own curry powder at all.  My mother or sister in laws give me some when they make it, which in fact is not that often as they don't really use curry powder in their cooking, so I rely on those packets from South Asian and Oriental grocers.  

Anyway, I found the Curried Root Stew was mild for my taste, a little more chilli would have been desired on my part, but it was good none the less.  For me though, the zingy lemony coriander dumplings were the stars as they managed to elevate the stew flavours further.  

The root vegetables were tender, but not quite falling apart melting in your mouth.  I prefer that - had they been over-cooked they would be erring on baby food for me and i am not into mushy food that much. 

D liked this Curried Root Vegetable Stew but suggested serving with something like pickled onions, I'd probably serve it with some mango or lime chutney! 

Butternut, Kale and Sweetcorn Stew with Nooch Dumplings

Its been a little while since I have made stew with fluffy herby dumplings.  And the atrocious weather on Sunday kept me indoors and in the kitchen, cooking up some advanced meals for the working week ahead, this Butternut Squash, Kale and Sweetcorn Stew was one of them.  I think stews, casserole and ragout type dishes are best made a day or two in advance for the flavours to embrace the chosen vegetables. 

So when I got in from work, all I had to do was put the stew on the hob to start warming through and as it does, begin making the dumplings  which only takes moments to whip up - really - dropping the uneven shaped balls on top. Put the lid back on and allowing the vegetable suet to do its magic, fluff up and almost double in size in the steamy bubbling heat.   I have written about suet before, click here if you want to learn more.

The dumplings could be kept plain or just with herbs, but I wanted a little cheesyness without the greasy weight and that came in the form of nutritional yeast fondly known as nooch by many vegans, but those of you who are not vegan are most welcome to put a tablespoon or two grating of cheddar cheese. 

The stew was so rich and almost meaty in flavour from the yeast extract.  The vegetables not only added colour and texture, but also a sweetness and a certain earthy flavour.   

I am sharing this with The VegHog who is hosting #EatYourGreens this month. 

Just a handful of Vegetarian Suet recipes on my blog
Mushroom Pudding
Slow Cooked Tamarind Vegetable Pot with Cumin Dumplings
Spinach and Mushroom Roly Poly
Welsh Laverbread Suet Pudding

Vegan Mincemeat and Cranberry Flapacks

I was very disappointed in myself in that I did not get round to making my own Chocolate Yule Log for the festivities. It was something I had planned and was actually looking forward to making - just time got the better of me. I did however get round to making about a dozen mincemeat pies from scratch each topped with star shaped pastry lids including the vegan mincemeat filling.

As you may know, many traditional recipes use meat suet in their mincemeat, nowadays in the U.K we are fortunate to have access to vegetable suet. However, I am aware that not everyone is able access vegetable suet in their countries, so I prefer Rose Elliots method of introducing mashed banana in its place. Another benefit of this recipe is that it can be made and used immediately, no decanting and sealing in jars, and its not overly sweet like some that are just too heavy on the sugar. The only main change I have made to the recipe is the addition of cranberries and apricots, namely for visual presentation, so that the coloured dried fruit glimmer like precious gemstones. Mmmm the real spice girl in me, (not the girl pop-band wannabe), but the girl who likes her spices has been thinking about the addition of chilli next time...

Anyway, as well as the mincemeat pies which after a while lose their festive appeal, I decided to use some of the mincemeat in some flapjacks, a good decision, I have to say as I preferred them much more to the mincemeat pies.  These mincemeat flapjacks sliced handsomely and to boot, were quite tasty and fruity sharp. 

I am not expecting you to go out now and make this mincemeat recipe from scratch, but if you do have some mincemeat left over in jars, well why not think about making this flapjack recipe or even my Mincemeat and Apple Crumble Tart (see side-bar).   I am linking this recipe with Jacqueline at Tinned Tomatoes. Jacqueline is hosting January 2013 Edition #20 of  Bookmarked Recipes: a monthly blog event initiated by Ruth of Ruth's Kitchen Experiments.  Before I go , I wanted to share whilst catching up on my blog -reading, I noted that fellow blogger Kath at The Ordinary Cook had also made some Mincemeat Bars - see here for her tasty version.

Mincemeat and Cranberry Flapjacks
Ingredients
Makes about 16
250g butter
250g golden caster sugar
175g golden syrup
425g rolled oats
200g - 250g mincemeat (make sure its suitable for vegetarians) home-made or from a jar
To make your own vegan mincemeat see recipe below
Small handful of dried cranberries
Small handful of dried apricots, roughly chopped
Method
Preheat oven to gas mark 4 or 180oc.
Grease a medium sized baking tray about 8inch by 8 inch square.
In a large saucepan, melt the butter, sugar and golden syrup.Take of the heat, then evenly stir in the oats and the prepared mincemeat and a handful of dried cranberries.
Using a spatula, carefully turn out into the baking tray and press down. Place the tray in the oven for 25 – 30 minutes or until the sides are golden. Remove from the oven. Allow to cool, before slicing

Vegan Mincemeat

Ingredients
Enough for 3 dozen pies

250g cooking apples, peeled and chopped 

400g mixed dried fruit such as currants, raisins and sultanas

50g dried cranberries
40g dried apricots, rouhgly chopped
50g dates, roughly chopped

1 large ripe banana, mashed

 1/4 teaspoon cinnamon

½ teaspoon freshly grated nutmeg,

½ teaspoon mixed spice

4 tablespoons of Rum or Brandy

Method
Simply mix all the ingredients in a bowl.  Leave overnight for the flavours to meld then its ready to use straight away.  Adapted from Rose Elliot - The original British Queen of Vegetarian Cooking.  The original recipe can be found here from The Guardian.

Caerphilly Cheese, Leek and Potato Pie

Well this is the first proper recipe I have made in my new home: Caerphilly Cheese, Leek and Potato Pie.  Its going to take me a while to get used to the kitchen lay-out though.  In my previous  galley style tiny kitchen, I just used to just literally turn around to get something.  Now I have to walk a few paces, yeah I know such hard work. 

I was actually going to make four individual pies, similar to these Cauliflower pies. I changed my mind though in case I had unexpected visitors and made a large family friendly pie instead.   I have to admit, it is not the prettiest of pies I have ever made and sliced it doesn't look so pretty either, but its packed with texture and real Welsh flavours. Its real food after all.  I should also add its good both warm and cold.

Caerphilly cheese as the name suggests was originally made in Caerphilly, South Wales.  You may be interested to note as I am, that last year the town of Caerphilly held its first annual The Big Cheese event.  I hope to check it out the event in person this year.  

Now back to the cheese, Caerphilly cheese is a ivory-white crumbly cheese with a very delicate flavour.  It is fondly known as 'the crumblies'.  I like it because it holds its shape well when cooked.  I've used Caerphilly cheese many times, and not so long ago in a South Asian street food recipe: the popular Pakoras aka onion bhajis.  See my Caerphilly Cheese Pakora recipe here if your intrigued.  They really were good. 

Not that I have ever eaten a pork pie, but the pastry reminds me of it, which is why I think these would have also been perfect as individual hand held pies.  Also not that you can see it well, I used my alphabet cookie cutters to cut out 'Croeso' translated 'Welcome' in Welsh, but it's got a bit lost on baking.  I am submitting this recipe into a competition calling for Leek Recipes . Of course, as a Welshcake - how can I resist.  It is also being hosted by lovethegarden.com and being judged by the rather marvellous Kerstin Rodgers also known as Ms Marmite from The Secret Garden Club.  I've been hogging a copy of her book from the library since I joined: Supper Club, but I have to admit - I would love to have a signed copy of my own, as well as gardening vouchers to spend.  So let's see how this pie goes down with the judges. 

On another note, I am so glad to get back in the kitchen.  Time now to turn my thoughts to the growing space outside too.  Seeds need sowing.  Oh I haven't been this excited in a long while.   

Updated: March 2012 - Fellow blogger Patty at Poppycock and Other Creative Nonsense made a variation of this pie, please follow this link to see.  It is rather pretty.

Caerphilly Cheese, Leek and Potato Pie
Serves 4 - 6
Ingredients
For the pastry (to line a 7 - 8 inch round cake tin)
225g plain flour
pinch of salt
65g butter, diced
65g vegetarian suet
1 egg, beaten
You can cheat and make it also with readymade shopbought shortcrust pastry
For the filling
400g potatoes, peeled and cubed into bite size pieces
1 tablespoon olive oil
1 onion, finely slice
1 large leek or 2 medium leeks, finely sliced
2 garlic cloves, crushed
salt and pepper to taste
1 tablespoon wholegrain mustard
200g Caerphilly cheese, coarsely chopped
Method for the pastry
Sift the flour into the bowl with salt, then rub in the butter with your fingertips and stir in the suet.  Add a little cold water to make a dough. Wrap in clingfilm and chill for 30 minutes.
Method for the filling
Boil the potatoes for the filling in a large pan of lightly salted boiling water until soft, then drain.
Heat the oil in a wide pan or frying pan, add the onions, leeks and garlic and fry until very soft.  Season well and allow to cool.
Combine the fried vegetables with the boiled potatoes and the rest of the filling ingredients, then allow to cool.
To assemble the Pie
Set aside enough pastry for the top lid.  Roll out the rest on a lightly floured surface to fit snuggly into your round baking tin.  It must come up at the sides, so press gently.  Place all the filling in the pastry round and press down, then roll out the remaining pastry to the size of your cake tin and cut out round with a knife.  Gently ease it on top of the filling.  Bring the sides of the pastry down and pinch around it to bind.  Brush with egg wash, then bake for 30 - 35 minutes at gas mark 6/200oC.  Allow to cool, before removing from the tin.

Welsh Laverbread Vegetable Suet Pudding

Yesterday there was a glimmer of sun shine in the skies, but this morning it was snatched away as the rainfall came back with a vengeance, bashing hard on the window panes.  I have to say, weather wise it has been pretty dreadful here.  The past few months it has really felt like we've been living in a permanent puddle.

So like most people, feeling the cold, I longed for something rich and hearty.  The kind of grub that sticks to the ribs.  I looked in my store cupboard at the dwindling food supplies and my eyes fell upon a packet of vegetable suet (suitable for vegetarians and vegans), and a tin of Welsh Laverbread (cooked seaweed).  Immediately I was inspired to make some suet puddings.   I think the last time I made some was last year.

Traditionally steamed suet puddings contain meat.  Of course you will not find any meat in these.  In fact the filling in these steamed savoury puddings is very similar to the Welsh Laverbread Pies: containing mushrooms and Puy lentils.  Oh before I forget to mention it, I also put a teaspoon of seaweed into the suet pastry for visual effect. 

 
Welsh Laverbread Suet Pudding
Makes around 6, maybe 7 mini steamed puddings
Ingredients for the Laverbread, Mushroom filling
200g Portobello mushrooms
1 generous tablespoon olive oil
1 medium onion, finely sliced
1 teaspoon plain flour
100ml vegetable stock
50g Puy lentils, cooked

100g - 120g Welsh Laver bread
Salt and pepper to taste
Method
Wipe clean the mushrooms. Slice or quarter each mushroom. Heat the oil in a large pan and sauté the onions until soft and translucent, but not brown. Sauté for 1 minute before adding in the mushrooms. Keep the heat high and cook the mushrooms, stirring frequently until softened.
Gradually add the flour and stir until evenly combined. Add the vegetable stock and stir, over high heat until the sauce thickens, before stirring in the puy lentils and laverbread. Continue to cook for a couple of minutes, then remove from the heat and cool to room temperature. 
For the Suet Pudding
300g self-raising flour
1 teaspoon baking powder
Salt and pepper to taste
100g vegetable suet
Cold water
For the suet pudding
Mix all the dry ingredients and the herbs in a large bowl. Mix in enough cold water to make a firm dough.

Divide the dough into 6 - 7 pieces, roll the pastry out on a well-floured work surface, to about 3mm thick circles that are big enough to fill the pudding basin with a small overhand. Line the pudding bowls with the pastry, gently easing it round the sides for a snug fit.

Divide the filling between the pudding basins. The filling should be 1cm below the rim. Take each pudding in turn and with a sharp knife trim off the excess pastry level with the rim. Re-roll this excess pastry and cut out 5 circles big enough to cover the tops. Place the pastry tops on top of the filling and press the edges together to make a firm seal. Trim off any excess. *My pudding basins have lids, but if yours do not, cover with foil and tie with a jute string. Then place the puddings into a large steamer. Cover with the lid and steam for for 30 - 40 minutes, or until the pastry is cooked.

Leave to cool for a few minutes and then ease a small knife around each pudding and turn them out.

Chickpea and Chive Dumpling Soup

Most of the U.K is enjoying bursts of sunshine, but not those of us living in the West of Scotland.  A dark cloud has been hanging over us since Thursday, bursting its clouds on and off like a tap.

So instead of staring out of the raindrop splashed windows, shaking my fists at the pouring skies.  I decided to make a soup to calm me down.  An hour or so later, this soupy-stewy bowl of chickpeas topped with soft doughy dumplings landed on the table. 

These dumplings were made with chives from my own garden.  This recipe was given to me by our hosts when I was in Brittany last year.  The original recipe dumplings are made from cheese and milk, but I've stuck with those made from vegetable suet.  For those of you interested in the cheesy version.  I have written the recipe below too.  Oh by the way this Herb and Spices tea towel is also from All Tea Towels.

Chickpea and Chive Dumpling Soup
Serves 4
Ingredients
1 tablespoon olive oil
1 onion, finely sliced
2 cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
½ - 1 teaspoon chilli powder
2 x 400g can chickpeas, drained and rinsed
800ml vegetable stock
2 x 400g can tomatoes, chopped
Ingredients for the Chive Dumplings
110g self-raising flour
50g vegetable suet
1 tablespoon of minced fresh chives
Salt and pepper to taste
Cold water to combine
Optional: Extra chives, chopped for garnishing.
Method
Heat the oil in a large pan and cook the onion over medium heat until soft. Add the garlic, cumin, coriander, and chilli and cook for 1 minute. Add the stock and tomatoes and bring to a boil, then reduce the heat and simmer covered for 15 - 20 minutes. Then stir in the chickpeas and top with the dumplings

Method for the Dumplings

In a bowl add flour, vegetables suet, chives and seasoning to taste. Add enough water to combine and make a firm, not sticky dough. Then with floured hands, break the dough into 8 – 12 pieces and roll them into rough round dumplings. Add them gently to the stew, pushing them down into the liquid. Simmer gently for 15 minutes or until the dumplings have doubled in size. Serve in large bowls topped with dumplings and optional scattering of fresh chives. OR
Parmesan Herb Dumplings
125g self raising flour,
25g butter, chopped
2 tablespoons Parmesan, grated
2 tablespoons mixed herbs
60ml milk
Method
Sift the flour into a bowl and add the chopped butter.  Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the cheese and mixed fresh herbs.  Make a well in the centre, dd the milk and mix with a flat bladed knife until just combined.  Bring the dough together into a rough ball, divide into 8 portions and roll into small balls.  Add the dumplings to the soup, cover and simmer for 20 minutes.

Slow cooked Tamarind Vegetable Pot with cumin dumplings

For those of you into South Asian (Punjabi) cuisine you may be familiar with a snack dish called Gol Guppay (Guppe, Gappa) - puffed crispy pastry shells (puris) filled with tamarind flavoured chickpeas and potatoes (Channa and aloo chaat). Gol Guppay are also very similar to Pani Puri where the pastry shells are filled only with Tamarind water (Imli Pani). Well this recipe is kind of based on the Gol Guppay, but with a difference. I have slow cooked the ingredients resulting in a deep dark sauce like chocolate, but with the unmistakable savoury tang of tamarind. In place of the traditional crispy puri, I decided to make some British style dumplings, but again with a difference. These were flat dumplings studded with with flecks of cumin seeds. Oh they were light and airy as clouds.

I tell you if you've been feeling poorly; or a bit low and want your taste buds to awaken, well this dish will certainly do that- it will perk you up! I must point out though, as with most slow cooked dishes, this was much better the day after.

Vegetarian suet Mushroom Pudding

My mother-in-law is here with us. She braved the snow and decided to fly up to Snowy Scotland. She’s hardly been here long and is already worried about getting back to Essex as more snow is predicted here and apparently it is due to come back with a vengeance.

I usually make these steamed savoury vegetable puddings in individual basins, but this time for convenience I thought I would create a large one. It turned out great. One thing I noted is taking photographs when feeding guests who are waiting patiently to be fed is a firm no, no. Its not such a problem when serving dessert, but main meals which are made of different components or side servings is a different matter.

I knew D would like this dish. He’s already a convert of my steamed savoury puddings, I wasn’t too sure about my mother in law who is much more familiar with the traditional version of 'Steak and kidney pudding'. But I had nothing to worry about. The meaty texture and rich gravy sauce oozing from the chestnut mushroom filling was appreciated. To top that the doughy pastry casing comforted like dumplings. Warming and perfect for our dark and cold evenings.

The pastry for this savoury pudding is made from suet. Suet is used in old fashion English puddings like Roly Poly, Spotted Dick, Christmas sweet mincemeat and savoury meat dishes such as Steak and kidney pudding. I’ve written about suet on my blog before (see here). In the past I’ve also received a number of questions and comments about suet and its suitability for vegetarians and vegans. In a nutshell, traditional suet is the particular fat which surrounds the loins and kidneys of cattle. It is white, gelatinous and fibrous, when grated or chopped and mixed with flour it is used in cooking and baking. What makes suet unique is its capacity to give the pastry when cooked a soft spongy elastic and doughy crust - a bit like a bouncy dumpling. But as with most things - haggis, black pudding and bacon - there are vegetarian alternatives to suet. At least one that I know of is suitable for a vegan diet. This is what I have used in my Mushroom pudding. If you live outside of the U.K, it is very unlikely that you will find suet in supermarkets. Suet is quintessentially a very British ingredient.

For the mushroom filling
2 tablespoons olive oil
1 large onion, finely sliced
400g chestnut mushrooms, wiped and sliced
2 cloves garlic, peeled and crushed
1/2 teaspoon dried thyme
1 tablespoon tomato puree
salt and pepper to taste
Method
Heat olive oil, add the onions and cook until soft. Then add the mushrooms and garlic and cook until beginning to soften, then stir in the thyme, tomato puree and season to taste. Cook for a few more minutes before removing from the heat to cool down.

For the Vegetarian Suet Pudding300g self-raising flour
1 teaspoon baking powder
Salt and pepper to taste
100g vegetarian suet (make sure it is suitable for vegans too, as not all are)
1 teaspoon dried thyme
Cold water
Method for the suet puddingMix all the dry ingredients and the herbs in a large bowl. Mix in enough cold water to make a firm dough. Roll the pastry out on a well-floured work surface, to about 3mm thick circles that are big enough to fill the pudding basin with a small overhand. Line the pudding bowl with the pastry, gently easing it round the sides for a snug fit. Gently spoon in the filling. The filling should be 1cm below the rim. With a sharp knife trim off the excess pastry level with the rim. Re-roll this excess pastry and cut out circle big enough to cover the top. Place the pastry tops on top of the filling and press the edges together to make a firm seal. Trim off any excess. Put on lid or cover with foil. Then place the pudding into a large steamer. Cover with the lid and steam for for 1 hour - 1 hour 30 minutes, or until the pastry is cooked. Leave to cool for a few minutes and then turn out and serve immediately.

Savoury Mushroom and Leek Pudding

My mother-in-law, and late father-in-law often checked out my blog. It was their way of keeping an eye on our antics and our occasional travels around Scotland. Neither of them are that fussed about eating vegetables or interested in foodie trends like pasta, pizza or polenta. Like many people of there generation, they are very old fashioned in their eating habits. The dinner plate has to consist of meat and two vegetables. But saying that, since travelling overseas and sampling different 'ethnic' cuisines, my father-in-law had become a lot more adventurous in his eating, enjoying Greek spanakopita and Turkish pizza Lamucan. Anyway, when they saw these savoury leek puddings on my blog early this year, they were both on the telephone telling us how good they looked: traditional and hearty. In fact, my mother-in-law said something that sounded to my ears 'we are drooling over your vegetarian suet puddings'. This secretly pleased me - a vegetable based dish of mine they liked the look of. Success.

Well the time has come, to start making these savoury puddings again. Its rich in flavour, filling , warming and Perfect for wintery days. These puddings are made with vegetarian suet. The brand I used is suitable for vegans too.

Mushroom and Leek Savoury PuddingsYou will need 5 -6 mini pudding basins with lids*
Serves 5 - 6
Ingredients
For the Suet Pudding300g self-raising flour
1 teaspoon baking powder
Salt and pepper to taste
100g vegetarian suet (make sure it is suitable for vegans too, as not all are)
Cold water
For the filling2 large leeks, sliced
250- 300g chestnut mushrooms, sliced
1 tablespoon olive oil
1 teaspoon vegetable bouillon powder
1 teaspoon dried thyme
Salt and pepper to taste
MethodFor the fillingHeat the olive oil, add the leeks and sweat on a low heat for about 20 minutes, until soft. Then add the mushrooms and vegetable bouillon powder and cook for a further 10 minutes, when they have softened. Season well and turn of the heat.
For the suet puddingMix all the dry ingredients and the herbs in a large bowl. Mix in enough cold water to make a firm dough. Divide the dough into 5, roll the pastry out on a well-floured work surface, to about 3mm thick circles that are big enough to fill the pudding basin with a small overhand. Line the pudding bowls with the pastry, gently easing it round the sides for a snug fit. Divide the filling between the pudding basins. The filling should be 1cm below the rim. Take each pudding in turn and with a sharp knife trim off the excess pastry level with the rim. Re-roll this excess pastry and cut out 5 circles big enough to cover the tops. Place the pastry tops on top of the filling and press the edges together to make a firm seal. Trim off any excess. *My pudding basins have lids, but if yours do not, cover with foil and tie with a jute string. Then place the puddings into a large steamer. Cover with the lid and steam for for 30 - 40 minutes, or until the pastry is cooked. Leave to cool for a few minutes and then ease a small knife around each pudding and turn them out.

Vegan Mushroom and spinach roly-poly

That even my meat loving brothers will eat. This savoury roly-poly is made with suet pastry. Suet pastry is used to create savoury dishes like steak and kidney pudding and English puddings such as roly-poly and the renowned spotted dick.

Traditionally suet comes from beef cattle. It is the shredded deposit fat taken from around the internal organs of the animal. I know some people would rather not know this information and just be happy to eat what they are given without question, but I think it is important to know the source of some of our traditional ingredients. Suet remains a popular ingredient to this day. It is used quite a lot in making dumplings, especially during the autumnal and winter seasons. Suet dumplings are often added to warming casseroles or stews, where they are gently steamed and swell up double in size. Dumplings are often served in place of potatoes and bread.

Suet was not an ingredient my mother cooked with. I only began experimenting with it in my University years, when I discovered the vegetarian (also suitable for vegans) alternative made from: hydrogenated vegetable oil, wheat flour, sunflower oil and pectin. The suet itself looks like little white pellets dusted with the wheat flour to keep them apart. One of the first recipes I ever made with this suet was British celebrity chef Gary Rhodes mushroom and onion pudding; and early in the year I made Leek Savoury Puddings. I have to admit, I have never made a sweet jammy roly-poly. I know that will be remedied one of these days, but right now enjoy this savoury version.
This savoury roly-poly is filled with spinach and mushroom, and was served as part of a roast vegetarian dinner; and don't forget the compulsory gravy. For me this was a nice change from a vegetarian lentil loaf.

To end, some of you may know this, but for those of you who may not - Did you know that traditional beef suet was, and in some cases still remains one of the key ingredients of sweet mincemeat which is often made into Christmas Mincemeat Pies. So please do check the label this Christmas if making a purchase. Also, if you found it interesting to read about the traditional suet, you may also be interested in reading a little about the vegetarian 'black pudding'.
Mushroom and Spinach Roly- Poly
Serves 8 as part of a vegetarian roast dinner
Ingredients
For the Suet pastry
450g wholemeal plain flour
2 tablespoons baking powder
1 teaspoons salt
110g vegetable or vegan suet
300-350ml cold water
For the filling
3 tablespoon olive oil
4 cloves garlic, crushed
400g chestnut mushrooms
150ml vegetable stock
350g fresh spinach, chopped
55g wholemeal flour
1 tablespoon lemon juice
Salt and pepper to taste
Method
Mix together the dry ingredients for the suet pastry. Add the water a bit at a time to form a fairly firm dough.
Heat olive oil and sauté the garlic and mushrooms. Add stock and cook until mushrooms are tender, then stir in the spinach until it wilts.
Stir in the flour and season with lemon juice and salt and pepper. Cook until the sauce thickens. Roll out the pastry into a large rectangle.
Spread the filling on it, almost to the edges, leaving ½ inch spare pastry all the way round.
Brush the edges with cold water and roll up length ways, squeezing in the ends to keep in the filling. Place the roly-poly on a large baking sheet and bake in a preheated oven at gas mark 5 approximately 40 minutes.
The pastry should begin to turn brown and be cooked thoroughly.
Rest in a warm place for 10 minutes, then cut into slices. Adapted from The Stones Cookbook.

Leek Savoury Puddings

I made these a few days ago with the leeks from the veg box. Oooh veg box, I forgot to tell you all I took the decision to cancel the veg box, but I'll tell you more about that later. Lets just focus on these Savoury suet puddings for now.
With it still being a bit nippy, this kind of food is still welcome on the menu.
Luscious flavourful leeks and half moon carrots in a light soft pastry. And of course, it had to be served with some mashed potatoes and gravy. D pointed out that I could have added some cream or cheese to the filling, and the original recipe did suggest that, but I wanted to keep it vegan. I am so glad I did.

I’ve made a variation of the savoury puddings before with mushrooms and shallots with ‘truffle’ sauce, but that was one large one when I had friends over, there was a sense of occasion cutting through the suet pasty and serve. This time I decided to make individual portions. So dainty on the plate they were too. I used these plastic pudding containers that came with a lid, but if your making this recipe, and don't have pudding lids, you just need to cover the pudding well with foil. I still had to do this as two of my pudding lids were missing.

Leek Savoury PuddingsYou will need 5 - 6 pudding basins
Serves 5 - 6
Ingredients
For the Suet Pudding
300g self-raising flour
1 teaspoon baking powder
Salt and pepper to taste
100g vegetarian suet
1 tablespoon fresh thyme, chopped
Cold water
For the filling
1 large onion, finely sliced
2 large leeks, sliced
200g carrots, peeled and diced small
1 tablespoon olive oil
1 teaspoon vegetable bouillon powder
1 teaspoon dried thyme
Salt and pepper to taste

Method
Preheat oven to Gas mark 6.
For the filling
Heat the olive oil, add the onion and leeks and sweat on a low heat for about 20 minutes, until soft. Then add the carrots and vegetable bouillon powder and thyme and cook for a further 10 minutes, when they have softened. Season well and turn of the heat.
For the suet pudding
Mix all the dry ingredients and the herbs in a large bowl. Mix in enough cold water to make a firm dough. Divide the dough into 5 - 6, roll the pastry out on a well-floured work surface, to about 3mm thick circles that are big enough to fill the pudding basin with a small overhand. Line the pudding bowls with the pastry, gently easing it round the sides for a snug fit. Divide the filling between the pudding basins. The filling should be 1cm below the rim. Take each pudding in turn and with a sharp knife trim off the excess pastry level with the rim. Re-roll this excess pastry and cut out 6 circles big enough to cover the tops. Place the pastry tops on top of the filling and press the edges together to make a firm seal. Trim off any excess. Place the puddings into a steamer. Cover with the lid and steam for for 30 - 40 minutes, or until the pastry is cooked. Leave to cool for a few minutes and then ease a small knife around each pudding and turn them out. Slightly adapted from Rachel Demuths Green Seasons Cookbook.