Pulse pistachio in a food processor until coarsely ground.
2
Add flour, salt, sugar, flax seeds and add cold butter just until coarse meal forms, then gradually add 1/2 cup iced water until the dough comes together.
3
Form into a ball and wrap in plastic. Chill at least 30 minutes.
4
Preheat oven to 400F.
Filling
5
Mix all of the filling ingredients together and add to the centre of the dough leaving 2.5 inches of empty crust for the fold.
6
Fold the dough around the filling and slightly brush the folds with flax + water ( egg replacer ) and cover with flax seeds.
7
Cook for about 40 minutes or until brown.
Ingredients
Created by: Daphna Kadem - BrEAThe Kitchen
Dough
½cupraw pistachio
2 ½cupsspelt flour
1tspkosher salt
1 ½tsproasted Alligga Flax seeds
1tspsugar
1cupchilled vegan butter cut into pieces
Vegan Egg
1tbspground Alligga flaxseed
1tbspwater
Filling
15cherry tomatoes - sliced in half
1small zucchini - chopped
1 ½cupsvegan cheese
1 ½tbspoats
1tbspAlligga Hemp Seeds
1cupbasil - chopped
½cupspinach - chopped
1tspgarlic powder
salt and pepper to taste
Alligga Flaxseed Oil to taste
Directions
Dough
1
Pulse pistachio in a food processor until coarsely ground.
2
Add flour, salt, sugar, flax seeds and add cold butter just until coarse meal forms, then gradually add 1/2 cup iced water until the dough comes together.
3
Form into a ball and wrap in plastic. Chill at least 30 minutes.
4
Preheat oven to 400F.
Filling
5
Mix all of the filling ingredients together and add to the centre of the dough leaving 2.5 inches of empty crust for the fold.
6
Fold the dough around the filling and slightly brush the folds with flax + water ( egg replacer ) and cover with flax seeds.