Vegan Pastry

Prepare the pastry dough

1.In a large mixing bowl, combine the all-purpose flour and salt. Mix well.

2.Add the chilled coconut oil to the flour mixture. Use a pastry cutter or your fingers to cut the coconut oil into the flour until it resembles coarse crumbs.

3.Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overmix.

4.Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the filling

1.Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.

2.Add the mixed vegetables to the skillet and cook until they are slightly softened.

3.Stir in the cooked chickpeas, vegetable broth, dried thyme, salt, and black pepper. Cook for another 2-3 minutes, until the flavors are well combined.

4.Remove the skillet from heat and set aside to cool.

Assemble and bake the pastry

1.Preheat the oven to 375°F (190°C).

2.Take the chilled pastry dough out of the refrigerator and let it sit at room temperature for a few minutes to soften slightly.

3.On a lightly floured surface, roll out the dough to form a large rectangle, about 1/4 inch thick.

4.Cut the dough into smaller rectangles, approximately 4x6 inches in size.

5.Spoon a portion of the cooled filling onto one half of each dough rectangle, leaving a small border around the edges.

6.Fold the other half of the dough over the filling and press the edges together to seal. Use a fork to crimp the edges.

7.Transfer the filled pastries to a baking sheet lined with parchment paper.

8.In a small bowl, whisk together the non-dairy milk, maple syrup, and turmeric to make the glaze.

9.Brush the tops of the pastries with the glaze mixture.

10.Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and crispy.

11.Remove from the oven and let them cool slightly before serving.

12.Enjoy the delicious vegan pastry!