Vegan Savoury Filled Pastry

Directions

Savoury Dough

1. To thaw Kinnikinnick Pie Crusts - remove from freezer and invert crusts on parchment paper. Remove foil containers and let thaw for 1 hour.
2. Form thawed pie crust into a mound. Using your hands, work pie dough until smooth.
3. Place an indent in the middle of the pie dough and add garlic powder and parsley. Work into the pie dough using your hands.
4. Form pie dough into a log and wrap tightly with plastic wrap and place in the refrigerator for 30 minutes (easier to work with when chilled).

Filling

1. Remove stems from portabella mushrooms (stems are not used in this recipe). Wash and pat dry. Thinly slice and set aside.
   
2. To blanch spinach - Place spinach in boiling water for 2 minutes. Remove from water and rinse under cold water (to stop cooking process). Pat dry.
3. Lay pieces of spinach out to finish drying.

Assembly

1. Preheat oven to 375°F (190°C).
   
2. Divide chilled pie dough into 2 portions.
3. Roll 1 portion of pie dough on a piece of parchment paper. Form into base of baking tray. Press slightly to form to tray bottom and sides (leave overhanging dough for now). Pierce base of pie dough with a fork to avoid air pockets.
   
4. Brush base of rolled out pie dough with grainy mustard.
5. Layer with blanched spinach, chopped leek, sliced portabella mushrooms and thyme.
6. Roll out remaining portion of pie dough on a piece of parchment paper. Using the parchment paper to help, transfer rolled out pie dough on top of filled pan.
7. Press top pie dough slightly to form to pan and attach to bottom pie dough.
8. Using a knife, trim excess pie dough. Set aside trimmings.
9. Cut slits diagonal across top of pie dough (to vent).
10. Optional: With remaining dough (trimmings) cut-out shapes for a design and place on top of pie dough.
11. Brush top of pie dough with olive oil.
12. Bake in preheated oven for 25 minutes. Remove from oven and cool for 5 minutes prior to serving.
    Yields 10 portions