Cashew nut tartlets

These impressive tartlets always go down well at buffets. Use organic peppers if you can, as they tend to have more flavour to them and will make the tartlets even tastier. The cashew nut sauce has a nice cheesy flavour to it. A lot of people I've made these for have assumed it is cheese sauce after tasting them, so it's probably a good idea to label them 'contains nuts' if adding them to a buffet table!

Pastry:

300g plain flour
125g vegetable fat
1/2 tsp salt
small amount of water

Filling:

1 red onion
2 tsp balsamic vinegar
2 tsp brown sugar
1 each of red, orange and yellow peppers
olive oil for frying or roasting

Cashew nut sauce:

150g cashew nuts
150ml water
2-3 tbsp nutritional yeast
1 tsp English mustard
black pepper
squirt of lemon juice

paprika to garnish (optional)

Preheat the oven to 190°c.

To make the pastry, rub the vegetable fat into the flour, add the salt and add a small amount of water to make a dough. Leave to sit for a few minutes.

Finely chop the onions and chop the peppers into small strips. Heat the olive oil and gently fry the onions with the sugar until softened. Remove from the pan and fry the peppers. Alternatively, roast the peppers and onions in the oven until softened to bring out the flavour.

To make the sauce, blend the ingredients in a blender and adjust seasoning to taste.

Roll out the pastry, cut into circles with a pastry cutter and place in a bun tin. Put a teaspoon of onions in each one, followed by a teaspoon of peppers and a teaspoon of cashew nut sauce. Bake for around 20 minutes until the pastry is cooked. Sprinkle each one with a pinch of paprika to garnish if wished.