How to make vegan sweet and savory pastry

Vegan shortbread is prepared with just a few ingredients and in just a few minutes both in the sweet version and in the savory version.

It is a short pastry without eggs, without cow's milk and without butter, ideal for those who have chosen a vegan diet but also for those with lactose intolerance or want a lighter alternative to traditional shortbread.

Short pastry is the starting point for preparing savory pies, sweet pies and biscuits .

Vegan salted pastry: the recipe

With the doses of the following recipe prepare a disc of vegan savory shortcrust pastry for a 26cm-diameter round baking pan.

If you want to prepare a stuffed savory pie, double the doses: in this way you will have enough dough to make two shortcrust pastry disks.

Ingredients

> 250 grams of flour

> 100 grams of water

> 80 grams of extra virgin olive oil

> a pinch of salt

Pre-baking: remove all the ingredients in a bowl, kneading with your hands for a few minutes until you get a smooth, even ball. As for the choice of ingredients, you can opt for white flour or use the wholemeal flour, or a mixture of wholemeal flour; extra virgin olive oil makes savory shortcrust pastry, but if you prefer a more neutral taste you can use sunflower oil.

Wrap the dough in kitchen wrap and let it rest in the refrigerator for about thirty minutes. Knead the dough on a pastry board, on top of a sheet of parchment paper: you will have to roll it out with a rolling pin trying to give it a round or rectangular shape, depending on the pan you have available.

Then place the pastry in the pan without removing it from the parchment paper; prick the bottom with a fork and stuff to taste. If you have prepared two discs of dough, place the top disk on top of the filling, turning the sheet of parchment paper upside down carefully.

Cook in a preheated oven at 180 ° C for about half an hour.

Try this vegan recipe of savory pie with vegetables

The vegan sweet pastry: the recipe

To prepare sweet shortcrust pastry, you can use wholemeal, white flour and a mix of the two ; in the same way you can choose white or cane sugar according to your tastes.

As for the vanilla, if you have a vanilla bean, you will have to cut it with a knife lengthwise and extract the seeds inside the berry : alternatively, use a sachet of vanillin powder or vanilla yeast.

To better grate the lemon rind, put the lemon in the freezer for 24 hours before using it.

Unlike the salted pastry, the sweet pastry is prepared with deodorized sunflower oil because it has a delicate taste that does not interfere with that of the other ingredients.

As for the salted pastry, with these doses you will get the dough for a round baking pan of 26 cm in diameter; also in this case you can double the doses to obtain two disks, in case you want to prepare a stuffed cake.

Ingredients

> 250 grams of flour

> 100 grams of vegetable milk

> 80 grams of sugar

> 80 grams of deodorized sunflower oil

> the grated rind of a lemon

> two teaspoons of yeast

> a vanilla bean

Preparation : mix the flour with the sugar, baking powder, vanilla and lemon zest in a bowl.

Add the vegetable milk (soy, rice or almonds) and sunflower oil and mix well; knead with your hands until the dough is smooth and homogeneous, wrap it with kitchen wrap and let it sit in the refrigerator for half an hour.

When you go to pick up the dough, you will have to make a circle with the rolling pin, spreading the dough on a sheet of parchment paper, as for the savory pie.

Then place the dough with parchment paper in a round baking pan and stuff it as you prefer, for example with vegan custard and fresh fruit or with jam. Bake in a preheated oven for half an hour at 180 ° C.

If you want to prepare biscuits, cut them out with a mold after spreading the dough and bake in a preheated oven for about ten minutes, always at 180 ° C.