Flaky Cornish Pasty with Tofu Filling

Slice the chilled butter into 1/2 tablespoon pieces

Place the cut butter in the freezer for 15 minutes

Whisk together the flour and salt

Cut the butter into the flour using a pastry cutter or two forks

Add 4 tablespoons water and mix until no loose flour remains

Sprinkle on 2 more tablespoons water and mix, if the dough can be pinched and stay together then no more water is needed, add 1 tablespoon of water at a time until it can be pinched together

Dump the dough onto a lightly floured surface

Press into a mound and flatten to about 2 inches thick

Place in a Ziploc bag or wrap in plastic wrap

Refrigerate for 30-45 minutes

Make the filling by combining tofu, rutabaga, potato, carrot, onion, and chickpeas to total about 8 cups

Cook the filling ingredients until done to ensure they are cooked through

Sprinkle about 1 tablespoon corn starch on the cooked filling to help absorb moisture

Preheat oven to 425 degrees Fahrenheit

Divide the dough into 8 equal pieces

Press each piece into a round shape

Work with 2 pieces at a time, keeping the rest refrigerated

Roll out each to about 8 inches in diameter

Scoop 1 cup of filling onto one side, leaving a 1-inch edge

Fold the dough over the filling, press the edge, and fold it over again

Brush with aquafaba or light oil

Bake on a parchment-lined sheet for 40-50 minutes, if frozen bake for 60-70 minutes