Vegan Pastry Dough

This is a recipe that I've wanted to veganize for a while, Dearies. The original vegetarian recipe called "Enchanting Dough" was just so amazing and easy that I felt I just had to make this for my vegan lovelies.

It took me a while to get to this recipe on 'my list' of things to make that come from my own mind as well as other blogs and talented elves. My tardiness was mostly due to the fact that I'm trying to use less A.P. flour, but the truth of the matter is that 'the list' is a force to be dealt with, Dearies. I know you all have one-a force to be dealt with it is (smile)!

Here's the recipe:

*2 Cups All Purpose Flour

*Dash of Salt

*1 Cup Earth Balance Buttery Spread (2 Sticks/16 Tbsp.)

*1/2 Cup WildWood Organic Soy Yogurt

*2 Tbsp. Cold Water

In a bowl, stir together flour and salt. Using a pasty blender or your hands, cut cold earth balance into flour until your mixture looks like a course meal with some pea sized pieces. Mix the water into the yogurt and add to the flour mixture. Mix gently till you get a nice dough.

Form the dough into a ball. On a floury surface, roll into an 18 by 9 inch rectangle. Take the ends and fold the dough crosswise into thirds forming a 6 by 9 inch rectangle. *Fold the dough into thirds again from the other side (to your right, so that you have a small square or even ball like shape). Wrap dough and chill in the fridge for 1 hour.

*Folding dough into thirds simply means pulling one end towards the center and then pulling the other end's two corners towards the center and on top of the first fold. This creates layers, which in turn traps air and creates flakiness...

For pockets, cut the dough in half after chilling. Roll each half on a floured surface into a 12 inch square. Cut into 6 squares (or use a cutter for circles) and put about 3/4 tbsp. of filling in the center of each . Pull the ends toward each other to form whatever shape you like. Crimp the edges together with the end of a fork and brush with soy milk.

Bake on parchment paper at 390 for 10 minutes. Turn the heat down to 375 and bake for 12-15 more minutes or until golden.

p.s. We stuffed our pockets with pinto beans & Galaxy Jalapeno Jack Cheese and dipped them in the above salsa. Yum!