Fried Veggie 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
• 2 small broccoli heads, cut into florets
• 2 cups sliced mushrooms
• 1 carrot, grated
• salt and pepper, to taste
• 1/2 cup grated dairy-free cheese
• extra olive oil, for frying

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 broccoli, mushrooms, carrots and season to taste. Cook for 10 minutes or until vegetables are cooked through. Let the mixture cool slightly, then place into a food processor and add cheese. Pulse a few times until minced.
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 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