Spinach and Tofu Stuffed Vegan Hand Pies

Ingredients

• For the Dough:
• 7 g active dry yeast
• 1 teaspoon raw brown sugar
• 1/2 cup warm water
• 2 1/4 cups all-purpose flour
• 3 tablespoons natural coconut yogurt
• 1 tablespoon extra-virgin olive oil
• For the Filling:
• 1 tablespoon olive oil
• 5 cups baby spinach
• 1 teaspoon Italian seasonings
• 1 teaspoon coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon rosemary
• 1 teaspoon turmeric
• 300 g firm tofu, grated
• salt and pepper, to taste

Method

1. Make the dough. In a small bowl combine warm water, sugar and dry yeast. Let the mixture sit for 10 minutes until it becomes foamy. Place flour in a large mixing bowl. Make a well in the centre, then pour in the yeast mixture, yogurt and oil, slowly combine, gradually bringing more of the flour into the centre until a dough forms. Kneed for 10 minutes into a ball. Place dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 1 hour until it doubles in size.
2. Heat oil in a frying pan over medium heat. Add baby spinach, spices and season to taste. Cook for 10 minutes or until spinach is soft. In a bowl combine spinach with grated tofu.
3. Divide the dough into 16 equal balls and roll out each ball into a rough circle, about 5 cm thick. Place 2 tablespoons of the tofu filling in the centre of each dough circle and bring the edges together to form a round pie, pinching the tops to seal.
4. Cook the pies in a lightly greased frying pan over medium heat 2-3 minutes on each side until golden brown. Or pop them in the oven instead. Serve warm and enjoy immediately.

Nutrition Facts