preparation

1. Heat the oven to 180 degrees.
2. Finely cut the onions, julienne the carrots and leek; and thinly slice the button mushrooms.
3. Heat the canola oil in a frying pan, sweat the onions until golden brown. Add the mushrooms and leek and sauté until almost all the liquid from the veggies has evaporated.
4. Add the carrots and the bean sprouts and sauté for 2 minutes. Season to taste with salt and pepper and put the pan aside.
5. Roll the puff pastry and cut it into 12 squares (one puff pastry sheet should about give you 9 squares). Distribute the veggies evenly onto the centre of the squares. Fold them into triangles and crimp the edges with a fork. Place on a baking tray lined with a baking paper.
6. Brush the hand pies with canola oil (or egg wash) and bake them for 20 minutes in the oven until golden brown. Let them cool off on a wire rack.
7. Wash and half the red pepper, remove the seeds and cut it into cubes. Finely cut the onions. Sauté both veggies with canola oil in a frying pan.
8. Deglaze the pan with white wine and let the mixture simmer on a small flame until almost all the liquid has evaporated.
9. Add soy cream (or coconut milk) and paprika and bring the sauce to a boil. Let it simmer for another 15 minutes.
10. Purée the sauce in a mixer, season to taste with salt, pepper and more paprika if need be.
11. Serve the hand pies with the dipping sauce. Tuck in and enjoy!