Puff Pastry Phyllos

2 1/2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup cold vegan margarine
1/2 cup soy cream
3 Tbsp cold soy milk
The Cheese Filling

1 1/2 cup water
1/2 nutritional yeast (KAL works great in this recipe)
4 Tbsp chickpea flour
juice from one medium lemon (about 3-4 Tbsp)
3 Tbsp tahini
2 Tbsp ketchup
1 Tbsp corn flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp turmeric
1/2 tsp dry mustard
1/2 tsp salt

2 1/2 cups all purpose flour 1/2 tsp salt 1/2 tsp baking powder 1/2 cup cold vegan margarine 1/2 cup soy cream 3 Tbsp cold soy milk 1 1/2 cup water 1/2 nutritional yeast (KAL works great in this recipe) 4 Tbsp chickpea flour 3 Tbsp tahini 2 Tbsp ketchup 1 Tbsp corn flour 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp turmeric 1/2 tsp dry mustard 1/2 tsp salt

Puff Pastry Phyllos

In a large mixing bowl sift the flour, the salt and baking powder.
Cut the margarine is small pieces and add it in the flour mixture.
Use your fingers to cut it into the flour.
Add the soy cream and mix. Add the milk and knead with your hands until a stiff dough forms.
Roll the dough into a ball, wrap it in a plastic wrap and refrigerate it for at least 30 minutes before ready to use.
Roll out the dough to a thick phyllo and use a big cookie cutter or single phyllo cutter to make the phyllos round and ready to fill.
The Cheese Filling

Add all ingredients in a sauce pan and mix.
Bring to a boil and lower the heat to medium.
Keep mixing until a thick cheesy sauce performs.
Remove from the heat and add 2 Tbsp of the cheesy sauce in the center of the phyllo pastries.
Roll the phyllo so you can cover the cheesy sauce on top and press with your fingers to seal the edges so the filling won’t come out when baking.
Place the hand pies in a big baking pan and bake in preheated oven at 180c/350f for about 18-20 minutes until golden.