RE: Beginner's question - Pastry
Posted Thursday, November 7, 2013 at 4:06 PM
Maybe it's a Europe / USA difference as most pastry here is made with butter. I don't have any experience with vegetable shortening so will have to experiment to find one with butter like results. I'd love your chocolate pudding & pumpkin pie recipes if you have any spare time to post them
Butter pastry is a specific type of pastry here, not all pastries use butter (pie crust for instance is typically a shortening based pastry)
Don't have the pumpkin pie recipe at hand - I found it online so a search for 'vegan pumpkin pie' should suffice - basically it's solid pack pumpkin, seasonings/spices, in a pecan pie crust (crushed pecans, agave, and a bit of melted margarine - same as you'd use for a graham cracker crust).
2 ¾ cups any kind of milk (almond, cow, coconut, etc.) divided into 2 ½ cups and ¼ cup
½ cup semi sweet chocolate chips (vegan)
2 tbl cocoa powder
6 tbl corn starch
¼ cup sugar (we use raw sugar for this)
¼ tsp salt
1 tsp vanilla
Optional: 1 tsp cognac, brandy, rum, amaretto, etc.
Combine 2 ½ cups milk, chocolate chips and cocoa in a saucepan over medium heat. Stir until the chips melt and it’s all well combined.
Combine corn starch, sugar, salt and mix well.
Add ¼ cup milk to corn starch mixture and stir until smooth
Pour corn starch mixture into chocolate mixture
Stir until it thickens and it looks like pudding
Remove from heat and stir in vanilla (and alcohol if desired)
Divide into cups (or pour into pre-baked pie shell) and chill