Easy Homemade Vegetable Pastries
Ingredients
Dough
- 2.5 cups of spelt flour or flour of your choice
- 1/2 tablespoon of yeast
- 3/4 cup of lukewarm water
- 1/3 cup of olive oil
- 1 teaspoon of salt
- 1/2 tablespoon of maple syrup
Filling
- 2 cups of spinach sliced
- 2 cups of zucchini grated
- 2 cups of sweet potato grated
- 2 cups of mushrooms sliced
- 1 cup of peas
- 2 cloves of crushed garlic
- 1 tablespoon of parsley
- 1 tablespoon of olive oil (extra for brushing)
- 1 teaspoon of salt
- Pepper
- 1 red onion diced
Preparation
Dough
Place the lukewarm water in a bowl and add the yeast and stir. Let the mixture stand for 10 minutes.
In a mixing bowl with a dough hook add the flour, olive oil, salt and maple syrup and combine with a spoon. Add the yeast mixture and knead for 10 minutes. If the mixture appears too dry add a touch of water and if it’s too wet add a touch of flour.
Place a moist tea towel on top of the dough and allow it to prove for 2 hours.
Filling
In a fry pan add the oil, 1 teaspoon of salt, pepper, garlic, onion, parsley, zucchini, spinach, sweet potato, mushrooms, peas, and sauté for 10 minutes. Set aside to cool.
Assembly
Roll pastry out on a floured bench around 1cm thick and place a side plate on top and cut a circle. Spread the filling on top and fold the pastry and seal with your fingers.
Place the pastry on a tray with parchment paper and poke some holes on top. Brush with olive oil.
Bake for 30 minutes at 180 or until golden brown.
