Ingredients (sauce)

• 4.5 cups
• Hockley Valley Light Spelt Flour1 tsp sea salt
• 2 1/4 tsp active dry yeast
• 2 cups warm water
• 3 tbsp. olive oil
• 1 tbsp honey

Ingredients (vegan, mushroom filling)

• 2 cloves of garlic, finely chopped
• 3 tbsp. olive oil
• 2 tsp dried oregano
• 800g diced mushrooms
• 1/3 cup tomato paste
• 1 tbsp. water
• 30g chopped basil

Instructions

• Add the spelt flour and sea salt to a large mixing bowl and mix well.

• Make a well in the center and sprinkle the yeast in the center. Pour the warm water on top, being careful not to disturb the well of flour as much as possible. Let this sit for 10 minutes to allow the yeast to activate and become puffy and swollen. Do not stir.

• Once the waiting period is over, add the olive oil and honey to the liquid and then stir well.

• Slowly begin stirring in the flour until it comes together into a dough.

• Knead the dough with your hands for 1 minute, or until the dough has become thick and elastic.

• Grease a large mixing bowl with olive oil. Place the dough into the oiled bowl and cover with a tea towel or plastic wrap.

• Let rise until doubled in size. This will take approximately 2 hours. For best results, allow it to rise in a warm area.

• While dough is rising, move on to the filling by adding olive oil, garlic, oregano, and mushrooms to a pan and saute on medium heat until the mushrooms begins to brown. Be sure not to burn or caramelize the garlic.

• Add the tomato paste and water, and stir well.

• Cover and let simmer on medium low heat for 20 minutes, then fold in the basil. The filling should be thick and hearty.

• Adjust the salt and pepper to taste. Chill the filling in the fridge until the dough is ready. This will make it easier to work with.

• Dough: Use your fist to punch it down to relieve the air bubbles, then scrape it out onto a floured surface.

• Cut the dough into 8 equal sections.

• Roll each section into a ball and dust with flour. Then cut each ball in half. You will have 16 pieces of dough.

• Let them rest on the floured surface for a half hour.

• After resting, use your fingers to press each piece of dough out into an oval measuring about 5 inches on the long side.

• Place a scoop of filling onto one half, then fold over and crimp the edges with your fingers.

• Poke an air hole in the top with a knife.

• Place on a parchment or silpat lined baking sheet, about an inch apart. Do not overcrowd the pan.

• You can brush with egg wash or your favorite plant based milk for a smooth finish, or you can leave them plain.

• Place in a preheated, 420F oven, and bake for 15 minutes or until golden brown.

• Let cool before eating, as there will be hot steam inside.

Makes 16 pockets