Gluten free dinner pastry -- vegan, grain free, and full of sautéed vegetables. What's not to love???

These little dinner pastries were a fun change for us. They are pretty easy to make, although the dough is a little sticky, and must be rolled on parchment or silicone, and you can't make it too thin. They were a big hit in our household, and as far as filling goes, the sky is the limit.

dough:

1 cup water
2 tbsp evco

1/2 tsp sea salt
1/2 tsp baking soda

2 tbsp arrowroot flour
2 tbsp ground chia seeds

1 cup almond flour

1/2 cup coconut flour



filling:

2 tbsp evco
1 medium onion
1 bunch celery hearts (2 cups)
2 small yellow zucchinis
1 tiny carrot for colour

black sesame seeds

honey
soy sauce
lemon juice

500 g broccoli florets (3 cups)

1. prepare the dough and set aside
2. prepare the veggie mixture
3. divide the dough into 10 equal balls, and roll each into a flat circle about 10 cm in diameter
4. scoop a few tablespoons of the mixture into the centre of each circle and fold over carefully
5. bake on a lined baking sheet at 345 for 30 minutes