FOR THE PASTRY
1 lb Wholemeal fiour
1 pn Sea salt
1/4 pt Sunflower oil
4 fl Water
-FOR THE FILLING-
1 md Onion; chopped finely
4 Carrots; sliced finely
1 tb Vegetable oil
4 pt Water
1 md Onion; chopped finely
4 Carrots; sliced finely
1 tb Vegetable oil
4 pt Water
1 lb Cooked brown rice
1/2 lb Cooked aduki beans
1 Clove garlic; crushed
2 tb Chopped parsley
1 Dessertspoon tamari/soya
-sauce
1 ts Light miso
2 ts Kuzu or arrowroot
2 tb Tahini
1 ts Roasted sesame seeds
1. Make the pastry by mixing the flour and salt in a bowl. Pour in
the oil and mix. Add water gradually, stirring to make dough. Leave
to stand for half an hour before baking.
2. Make the filling by sauteing the onion and carrots in oil for 5
minutes. Then add the water and bring to the boil.
3. Add the rice, aduki beans, garlic, parsley and soy sauce.
4. Roll out two-thirds of the pastry and line a greased 9in
loose-bottomed flan tin. Place the rice and vegetables mixture
inside, piling them higher in the middle.
5. Mix the miso in 1/4pt hot water in a pan. Mix the kuzu with 1/4pt
of cold water and pour into the miso mixture, Add the tahini, stir
and bring to the boil. Pour the sauce over the vegetables.
6. Cover the vegerables with the remaining pastry, decorate by
pressing sesame seeds into the top and bake for 35 minutes in a
preheated oven at 230C/450F/gas mark 8.
Note: Kuzu is a high quality starch made from the root of the kuzu
vine. If you cannot find any in health food shops, use arrowroot
instead.
Yields
4 servings