Walnut and Almond Pie

Ingredients:
Pie crust:

150g margarine
4 Tbsp raw sugar
220g plain flour
50g almond meal
1/2 tsp salt
3 Tbsp soy milk

Filling:
300g lightly roasted walnuts
120g margarine
200g raw sugar
3 Tbsp No Egg (egg replacer)
1/2 cup soy milk
100g almond meal
50g plain flour
Some almond flakes

Directions:
To make pie crust: Preheat oven to 180℃. In a medium mixing bowl, cream margarine and sugar. Add plain flour, almond meal and salt, and mix well. Add soy milk and mix together to form a dough. Press evenly into a greased pie pan. With a fork, pierce bottom of the crust all over. Bake in oven at 180℃ for 15 to 20 minutes. Remove from oven and set aside to cool.

In a small mixing bowl, mix No Egg and soy milk. In a large mixing bowl, mix margarine, sugar, almond meal and plain flour. Add No Egg mixture, and mix well. Add walnuts, and mix well. Pour the mixture into pie crust and sprinkle some almond flakes on top. Bake at 170℃ for 40 minutes or until toothpick inserted comes out clean.

Mung Bean Pastries

Ingredients:
Filling:
600 g peeled split mung beans
1000 g cold water
500 g raw sugar
120 g margarine
100 g coconut cream powder*

Pastry:
Inner layer:
210 g cake flour
140 g margarine
Mix together to form a dough. Divide into 25 portions, 14 g each.

Outer layer:
110 g bread flour
90 g cake flour
75 g margarine
65 g raw sugar
60 g water
Mix together and knead for 5 minutes until very smooth. Divide into 25 portions, 16 g each.

To Finish:
1 Tbsp No Egg (egg replacer)
3 Tbsp soy milk
1 Tbsp caster sugar
2 tablespoon white sesame seeds, for sprinkling as topping
Mix No Egg, soy milk and caster sugar for brushing.

Directions:
Rinse the peeled split mung beans, and soak in 1000 g cold water for 2 hours. Cook in a rice cooker until soft. Crush with a wooden spoon to form a paste. Add sugar, margarine and coconut cream powder, and mix well. Turn this mixture into a non-stick pan and stir constantly over low heat until all the moisture is gone. Set aside to cool. Take 750 g of mung bean paste and refrigerate the rest for future use. Divide into 25 portions, 30 g each, and shape them into small balls. This will be the filling.

Take one portion of inner layer pastry and wrap it inside a portion of outer layer pastry. Press lightly, roll it out into a thin flat sheet using a rolling pin. With your hand, roll the thin sheet up into a cylinder. Turn 90° so that one of the round ends faces you. With the rolling pin, roll it out into a flat sheet again. Then roll it up into a cylinder again. Repeat with the rest of the pastry portions. This is the pastry crust.

Roll each pastry crust into a flat disk, place filling in the centre, and gather the edges of the circle, to seal. Place the pastries, pleated side down, on a baking sheet. Brush with soy milk mixture and sprinkle a pinch of sesame seeds on top. Bake in a preheated oven at 180℃ for about 20-25 minutes, or until golden brown.

*Coconut cream powder is available at Asian shops.