CARAMELISED ONION, MUSHROOM AND BABY PEPPER TARTLETS

Preparation time: 45 minutes Cooking time: 15 minutes

Preheat the oven 190˚C/170˚Fan/Gas Mark 5.

To make the pastry: Place the mix and LP egg replacer in a medium bowl, add the butter and rub into the mix with fingertips until the mixture looks like breadcrumbs. Make a well in the centre and add the water, mix with a round bladed knife and then bring together with the hands into a ball.

Knead on a surface dusted with mix, divide into 4 and roll each section into a circle to fit a 8.5cm tartlet tin, repeat for the other 3 tarts. Place the tartlets onto a baking tray.

Line the pastry with greaseproof paper and fill with baking beans. Bake the pastry case blind for 10 minutes, remove the paper and beans and cook for a further 5 minutes.

Meanwhile make the filling: Heat the oil in a medium frying pan for 30 seconds, add the other filling ingredients and fry over a medium heat for 3–4 minutes until softened.

For the glaze: Blend together the Mevalia Bread Mix, stock and water in a small pan. Heat gently, stirring all the time until the glaze thickens.

Fill the tartlets with the caramelised vegetable filling and drizzle over the glaze.