• Preheat the oven to 350F (or 175C). Or use an air fryer with a bake option, reducing the time slightly.

Making the Dough:

• Add the sifted flour to a large bowl. Mix in the instant yeast. Add the salt and sugar and whisk again, making a well in the centre.
• Add the oil to the centre. Cover the flour on top and rub by hand to coat it all in oil. Go in with the water and knead to combine until smooth. It may look too wet at first and sticking to the fingers - that’s normal. Continue mixing and kneading to bring it together into a ball.
• Gently push down with your fist to flatten down into the bowl. Cover with food wrap and kitchen towel. Rest in a warm place (inside the pantry cupboard), allowing it to rise for an hour to double in size.
• Once the dough is ready, punch down and roll into a giant ball. Cut into 4 quarters, then continue cutting into 18 equal parts. Use a kitchen scale to weigh each for best results. Should be about 25g each. Form each into a ball, pinching the bottom and rolling to smoothen out. Place separated on a flat plate, and cover in food wrap to rest for 15 minutes.
• Take one out - keeping the rest covered. Gently push with your fingers to flatten down. Roll out into a thin circle or oval using a rolling pin. Make sure to time this for when the fillings are ready to use.

Making the Vegan Meat Mixture - Makes 7 Pies:

• Rehydrate the dry TVP with boiling beefless broth (or vegetable broth and extra spices). Simply stir and let sit for 10 minutes to absorb.
• Gently rinse off the mushrooms and pat dry. Cut into slices and sauté with a little oil (or broth) for about 10 minutes, stirring frequently to avoid burning. Press down with a spatula near the end to remove excess liquids.
• Add the parsley into a food processor (stems included). Blend until finely chopped. Add the TVP and mushrooms and blend again into crumbles. Go in with the remaining ingredients for a final blend - scraping down the sides as needed. It should be a thick paste-like mixture that sticks together.
• Empty a heaping tablespoon of the filling on top of an oval-shaped dough. Gently press with the back of a spoon to spread around the edges.
• Bake for 8 to 10 minutes, until the edges have a slightly golden crisp.

Making the Za’atar Olive Oil - Makes 7 Pies:

• Mix the za’atar with olive oil in a bowl until it’s almost paste-like.
• Spread a tablespoon’s worth on top of a circle dough, leaving a little space around the edges.
• Bake for 5 to 7 minutes, until dough is cooked through and it’s light and soft.

Making the Vegan Cheesy Parsley - Makes 4 Pies:

• Add the parsley (stems included) to a food processor. Blend on high until finely chopped.
• Add the dairy-free mozzarella shreds. Blend again to chop down into bits and combine with parsley.
• Empty into a bowl. Add a heaping tablespoon on top of an oval-shaped dough. Gently press down with the back of a spoon, leaving space around the edges.
• Fold each end by pinching the sides together, shaping into a triangular boat.
• Bake for 5 to 7 minutes, until cheese is melted and dough is baked.