Mixed-Vegetable Pocket Pies

By á-49368

Ingredients

• The Dough
• 3/4 cup white flour
• 1/3 cup whole wheat flour
• 1/4 tsp. sea salt
• 1 tsp. baking powder
• 2 TBSP. margarine or non-hydrogenated vegetable shortening
• 1/2 cup unsweetened non-dairy milk
• The Vegetable Filling
• 1 TBSP. olive oil
• 1/2 cup onion, chopped (about half a medium onion)
• 1/3 cup carrot, chopped (about one large carrot, or two small ones)
• 1/4 cup celery, chopped (about 1 large stalk)
• 1/2 cup sweet potato, cut into small pieces (about half a medium potato)
• 2 TBSP. water
• 1/2 cup broccoli florets, cut into small pieces
• 1/4 cup frozen corn kernels
• 1/4 cup frozen peas
• 1/2 tsp. sea salt
• 1/4 cup parsley, chopped

Details

Servings 6
Adapted from veganworkshop.com

Preparation

Step 1

The Dough
Whisk together the flours, salt and baking powder. With your fingers, crumble in the margarine or vegetable shortening.

Make a well in the middle of the flour mix and pour in the soy milk. Stir with a fork, and once the dough comes together knead it with your hands a few times (10-20) until the dough is smooth and cohesive. Don’t overwork the dough.

If you’re not using the dough right away, refrigerate it, wrapped in plastic wrap.

The Vegetable Filling
In a medium pan, over a medium flame, heat the olive oil and, when hot, add in the chopped onion, carrots, celery, and sea salt. Cook about 5 minutes until the vegetables have softened.

Add in the sweet potato with about 2 TBSP. of water, cover the pan tightly and cook for about 10 minutes until the potato has softened a bit but isn’t completely tender.

Now add in the frozen corn and peas and cook until they’re heated through. Add in the broccoli, set the heat on medium low, cover the pan again and cook for about 2-3 minutes until the broccoli is bright green and tender crisp.

Turn off the heat and add the chopped parsley. Season with salt and pepper to taste.