Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         Pound  cashew nuts
     1/2          Pint  vegetable stock or water -- (285ml)
  1                     onion -- medium size
  2             Ounces  margerine
  1           Teaspoon  thyme or marjoram
     1/2         Pound  mushrooms
  1         Tablespoon  wholemeal flour
     1/2      Teaspoon  salt
                        For short-crust pastry:
  3             Ounces  Nutter
  6             Ounces  wholemeal flour (plain)
  1         Tablespoon  cold water

Preparation:

Soak the cashew nuts in the water or stock overnight. Peel and chop the onion and cook gently in the fat with the herbs for 10 minutes. Add the mushrooms, washed and roughly chopped, and cook for 5 minutes. Stir in the the flour and the nuts with their water. Cover and simmer for 30 minutes. To make the pastry rub the Nutter into the flour until the mixture resembles breadcrumbs. Add the cold water and gather mixture together to form a ball. Roll out the desired shape (this is easily and cleanly done between layers of greaseproof paper). Add the yeast extract and salt to the mushroom and cashew nut mixture. Put into a pie dish and allow to cool before covering with pastry and baking at 400 F for 20 minutes. Serve with lightly cooked vegetables.

Nutritional Information:

97 Calories (kcal); 1g Total Fat; (8% calories from fat); 6g Protein; 20g Carbohydrate; 0mg Cholesterol; 1078mg Sodium