P.s. It is my husband's all time favorite meal; he likes it even more than sushi!
The original recipe can be found HERE (that recipe is for 6 people). I have made some modifications so they are going to look a little different, also, my recipe is for two people.
1 3/4 cup all-purpose organic flour (use white and not wholewheat because you need flexible dough)
3/4 teaspoon of himalayan pink salt
1/2 cup vegan, organic shortening
1/3 to 1/2 cup of ice water
2 medium/large organic potatoes, peeled & chopped
1 medium organic sweet potato, peeled & chopped
2 large organic carrots, peeled & chopped
3-4 medium sized organic mushrooms, cleaned & chopped
3 or 4 medium cloves garlic, minced
1/2 cup fresh, organic parsley, washed and finely chopped
1/2 package of tempeh bacon or LightLife Smart Bacon
* optional- 1/4 cup sweet yellow onion, chopped (John doesn't like onion so I omit it in his)
* optional- Daiya cheddar cheese, shredded
For the Dough:
Sift flour and salt into a large bowl. Cut the shortening into the flour until it resembles really small pebbles. Slowly add the ice water by the tablespoon until the dough forms into something of a solid mass. Sometimes I use my hands to make sure all the dough is mixed, but be sure NOT to over mix. Only a few squeezes with the hands (If you over mix, you will have tough dough and it will be hard to work with). Cover your dough with a damp paper towel and chill in the fridge for at least 1 hour.
When ready to assemble, preheat oven to 375 degrees
Ready to Make it:
To assemble, divide the dough into 2 balls. Place one on a lightly floured, clean counter top. Keep the other ball in the bowl and cover it with the damp paper towel so it doesn't dry out.
Using a rolling pin, roll out the ball (you want the shape to be oval). Add some of each vegetable, some parsley, and put some tempeh/faux meat on top (add Daiya if you want to- we don't always do this, but it does make it creamier if you do). Don't try to over-stuff or your dough will break :( Fold over the dough, making a half circle. Crimp the edges with your fingers or a fork. Prick the top of the pastry with a fork so the steam can escape while it cooks. I like to prick the initial of the person who will be eating the pastry. Repeat with remaining dough & filling ingredients.
On a lightly oiled baking sheet, cook for 33 minutes. Let cool for 5 to 10 minutes (I like to break mine open to cool a little) and then enjoy.
My Baby's Got Sauce (The Necessary Dipping Sauce):
1/3 cup Organic Dijon Mustard
water (1 to 2 TBSP)
2 TBSP organic parsley, chopped
In a small bowl, mix the mustard with a little tiny bit of water (1 teaspoon at a time). It makes the consistency a little smoother, but if it becomes liquidy, you added WAY too much water. Add the 2 TBSP parsley. Voila! You have magic.