"Meat" and potato pasties

These pasties are great for mass catering, such as providing the vegetarian option for pie and pea suppers or other socials where hot food is served (or if you're the lone vegan, bringing with you to pie and pea suppers to go with the peas). They can be eaten hot or cold and they keep warm for quite a while after they're cooked so they should still be warm when everyone has been served. They're also a good, filling meal when served with vegetables and gravy at home.

Makes 4 pasties

For the shortcrust pastry:

100g vegetable fat (e.g. Trex)
300g plain flour
a few tbsp water
1/2 tsp salt

For the filling:

300g potatoes
1 onion
150g Vegemince
200ml vegetable stock
1 tbsp tomato puree
2 tsp onion gravy granules (Bisto is vegan)
1 tsp dried mixed herbs
splash of Henderson's Relish (optional)

Combine the pastry ingredients (use a food processor if you have one), adding enough water so that the dough holds together without being sticky. Wrap the dough in cling film and leave to stand while you prepare the filling.

Chop the potatoes into small cubes of about 1.5cm, then boil until they start to soften. Chop the onion and gently fry in a little oil until softened, then add all the other ingredients (except the potatoes) and simmer for about 10 minutes until the Vegemince has absorbed the liquid. Combine the potatoes and the Vegemince mixture.

Preheat the oven to 200c.

Divide the dough into four pieces, roll out on a floured surface and cut into oval shapes. Place on baking sheets covered with greaseproof paper. Place some of the pasty mixture on one half of the pastry, leaving a 2cm border round the edge, and fold the other half over the top. Seal the edges with a bit of water, cut three slits in the top of the pastry and press the edges down with the prongs of a fork.

Bake in the oven for 25 minutes. Serve warm or cold.