1. Pastry: 2. In a bowl, whisk together the flour, salt, baking powder, curry powder and turmeric. 3. Add the shortening and tallow and cut in until the mixture resembles small peas. 4. Add half the water and stir with a fork to combine. Continue adding water, stirring gently, until a supple dough (slightly moister than traditional pastry) forms. 5. Wrap in plastic and refrigerate at least 24 hours. 6. Filling: 7. Combine the tvp granules, no-beef broth, vegan Worcestershire sauce, salt and spices in a bowl, cover and let stand 20 minutes. 8. Melt the coconut oil in a deep skillet over medium heat and add the onion and acorn squash. Cook 5-10 minutes, until onion begins to turn golden. 9. Stir in the garlic, ginger, kale, thyme and soaked mixture and cook 2 minutes, stirring frequently. 10. Add ketchup and water, stirring well. 11. Reduce the heat and simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce. 12. Add the kinako and cook 1 minute. 13. Remove from heat and let cool completely. 14. Assembly: 15. Divide the dough into four balls. 16. Between sheets of waxed paper, roll out one ball into a large, thin circle (keeping remaining dough covered with a towel). 17. Cut dough into circles about 5” across and transfer to a parchment-lined baking sheet. 18. Place 3-4 (heaping) tablespoons of the cooled filling onto one half of each circle. 19. Brush the edges of the pastry with water and fold the unfilled half over the filling. Press edges to seal. 20. Crimp the edges with a fork. 21. Repeat with remaining dough and filling. 22. Chill at least 1 hour (you can also freeze at this point and bake later, adding 10 minutes to the bake time). 23. Heat the oven to 350°F. 24. Bake, one sheet at a time, for 30 minutes. 25. Cool 10 minutes on a wire rack before enjoying! ---------------------------------------------------------------------------
Nutrition
Ingredients
