- 250 g Spelt Wholemeal Flour
- 150 g Vegan Butter cold
- 1 pinch Salt
- 1 tbsp Soy Flour
- 3 tbsp Water
- 150 g Kale
- 1 clove Garlic
- 125 ml Plant Cream plus more for brushing the tops of the dough
- 100 g Natural Tofu
- 2-3 tbsp Yeast Flakes
- Salt & Pepper to taste
- 1 tsp Soy Sauce optional
- Sesame Seeds as needed
- We start with the dough and mix the soy flour lump-free with the water in a small bowl and set it aside. Then in a bowl mix spelt flour and salt and then gradually add the really cold chopped vegan butter. The best way to do this is not with your hands, but with the dough hook of a food processor or a hand mixer. The butter might get too warm if you used your hands. Finally, add the soy flour-water mixture. Once the dough is smooth, form into a ball with your hands and place them in the fridge (covered).
- Now it’s up to the filling. Wash the kale and blanch it in boiling water for a few minutes. Remove from the water and place on a bowl with icy water to stop the cooking process.
- In a bowl add the finely chopped garlic clove with the plant cream, yeast flakes and the soy sauce. Crumble the tofu and add it to the mixture together with the blanched kale. Season with salt and pepper and strain with a colander to remove excess liquid.
- Take the dough out of the fridge after one hour and roll it out thinly on a floured work surface (about 4 mm). When cutting out the required circles, it is really only important that you produce two different sizes. The one circle should be about 1 cm larger in diameter. With this recipe I was able to get 18 circles that is 6cm and 18 circles that is 7cm.
- Add filling to the small circle and cover it with the largest circle. With your fingers, fringe the edge of the dough with a fork. This process seals the dough and prevents the filling to get out. Place the hand pies on a baking tray lined with parchment paper. Brush the dough with the plant cream and sprinkle some sesame seeds.
- Bake it in the oven for 20-25 minutes at 350 degrees Fahrenheit.
- Serve warm.