Pocket pie with Turkish stew filling | Vegan

Hello my lovelies! I have been enjoying a few Turkish dishes in my life and mostly thanks to one of my previous co-workers who himself is Turkish. We had an after work a few years back where we had a whole table set with Turkish dishes and there were so many lovely options. As I have been vegan for soon two years I have been trying out some of their vegetable stews and got inspired to make a pie with my interpretation of that stew but as a filling and I am so happy with how it turned out.

What you need for filling:

2 zucchini

1 large onion

2-3 garlic cloves

2 paprikas (one yellow, one red)

8 cherry tomatoes

2 1/2 dl (1 cup) water

3-4 tbsp olive oil

2 tsp oregano

1 tsp pepper

1 tsp salt

1 packet of pizza dough or pie dough

Makes 4 pocket pies.

Begin with preheating the oven to 200°C (395°F)

Rinse and dice the zucchini, paprikas, cherry tomatoes, onions and mince the garlic. Add them to a backing tray and pour in the olive oil and mix to coat the vegetables.

Season the vegetables and mix them in well, finish off by adding the water and bake in the oven for 40 min. Then give the vegetables a mix and bake them for another 40 min they should look grilled once they are done.

Set aside and allow to cool.

Now we are going to roll out our dough and slice it into 4-6 square pieces depending on the size you prefer.

Preheat the oven to 200°C (395°F)

Fill up one half of the slice with the stew and fold the other half over. Pinch the sides closed with a fork and give the top centre a slice of two this will help the pie to breath while cooking in the oven.

Pop them onto a baking tray covered with a baking sheet and bake in the middle of the oven for 15 min.

Serve with a sallad.