Stir Fry Vegetable Tartlets

• 1/2 Marmite Yeast Extract ds tsp, dissolved in 2 tbsp hot water and cooled
• 1 3/4 cups plain flour sieved
• 4 ounces Flora Buttery
• 6 1/8 ounces brussels sprouts
• 1 tablespoon vegetable oil
• 1/4 green each, and orange peppers, seeds removed and cut into small strips
• 1 15/16 ounces asparagus tips
• 3 1/2 tablespoons baby corn
• 2 teaspoons sauce Reduced salt Soya

1. Put the flour in a mixing bowl and rub in the Flora until mixture resembles fine breadcrumbs.
2. Add the Marmite mixture and, with a round-blade knife, mix to a soft dough. On a lightly floured surface, roll out the pastry, cut into 16 rounds using a 7.5cm (3 inch) cutter and line tart tins.
3. Put a scrunched piece of foil into each pastry case and bake in preheated oven at 190u0b0C, 170u0b0C fan, Gas 5 for 10-12 minutes or until cooked.
4. Meanwhile, cook the sprouts in boiling water, drain and puree. Spoon into the pastry cases.
5. Heat the oil and stir fry the vegetables for 4-5 minutes, add the soy sauce and spoon into the pastry cases.
6. Serve hot or cold.

yeast, flour, buttery, brussels sprouts, vegetable oil, green, baby corn, salt

Taken from www.yummly.com/recipe/Stir-Fry-Vegetable-Tartlets-378779 (may not work)