Vegan Spinach and Artichoke Hand Pies

To make the crust: In a medium bowl, whisk together the dry ingredients. Work in the butter until the mixture is crumbly. Add the water, mixing until the dough is cohesive.

Divide the dough in half. Pat each half into a 1/2"-thick rectangle, wrap in plastic, and chill for at least 30 minutes.

To make the filling: In a blender or food processor, blend the cashews and water until smooth and creamy; set aside.

In a large skillet set over medium heat, melt the butter and sauté the onion until softened.

Add the artichoke hearts, garlic, salt, and peppers and cook for about 2 minutes.

Add the spinach and lemon juice and cook for 2 minutes. Remove from the heat and stir in the cashew cream.

Cool to room temperature, then stir in the Parmesan shreds.

To shape and bake: Preheat the oven to 400°F. Grease a baking sheet, or line it with parchment.

Roll each half of dough into a 10” x 15” rectangle 1/8" thick. Cut nine 3 1/3" x 5” rectangles from each.

Spoon 2 tablespoons of the filling onto half the rectangles, lightly brushing their edges with water.

Cut a vent in the remaining rectangles and stretch each out a bit in all directions to enlarge slightly. Place the vented rectangles over the filled rectangles. Crimp the edges of the pies with a fork to seal.

Transfer the hand pies to the baking sheets. Brush the tops with aquafaba or plant milk, if desired.

Bake the pies for 18 to 22 minutes, until golden brown. Remove them from the oven and serve warm.

Storage information: Store any leftover pies, well wrapped, in the refrigerator for a couple of days; freeze for longer storage.