Whole Food, Plant-Based Recipe Curry Pies

Ingredients

For the dough

• 1 cup spelt flour
  

• 1 T cashew butter
  
• ⅓ cup water
  
• Pinch of cayenne

For the filling

• 1 medium onion, diced
  

• 1 medium sweet potato, peeled and diced
  
• 1 cup peas (or more)
  
• 2 tsp curry powder
  
• ½ tsp chili powder
  
• 1 tsp cumin seeds, toasted and ground

Instructions

For the dough

In a bowl, combine the ingredients until the dough forms a ball. Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

For the filling

1. Preheat the oven to 375°F.
2. Sauté onions over medium heat with a splash or two of water/broth. After 5 minutes, add spices and mix thoroughly. Add potatoes and leave for 5-7 minutes until they are nearly cooked. Cool the mixture.
3. Line a sheet pan with parchment paper.
4. Roll the dough, leaving it approximately ⅛” thick. Be careful not to roll too thin, otherwise the filling will pop through.
5. Cut 3" circles with a metal cutter (or use a glass).
6. Put approximately 1 T of filling on one side of the circle. Using a flax egg (or water), seal the edges, fold the dough over the filling, and crimp with a fork.
7. Glaze with a flax egg (or leave as-is with no glaze) and place in the oven for 25-30 minutes until brown.