My pal Amy (@theveganrunnergirl) just started a monthly vegan cooking club which I'm super stoked to be a part of. Today was the day we posted our tomato based goods, while hashtagging #thevegancookingclub. I went to Bulk Barn, nectar of thy gods, to get my usual supply of sundried tomatoes for some biscuits I was thinking up. But they quit selling them. God, that blows goats. I have proof. Anyhow, I decided to whip out the $2 pocket-pie press from my recent trip to America and give it a go. The results were solid, I don't look forward to the sleepless nights to follow the god-forsaken day that press bites the bullet. Until then, I'll be utilizing this thing regularly.
I'm using tomatoes and basil, both fresh from my garden. Oh, by the way, I garden. Don't get me wrong, the walls were gyrating thanks to DRI this whole while, and I spent a little while in a few dumpsters just last week.. but nothing beats garden fresh herbs and vegetables.
2 1/2 cups white flour
3 tsp baking powder
2 tsp white sugar
1 tsp salt
1 tsp oregano2 tbsp canola oil
~1 cup warm water
Basil, roughly chopped or pulled apart
Olives, pitted and quartered
Himalayan pink salt
Freshly ground pepper
--optional, other fillings of your choice
Preheat oven to 400F.
For the dough, whisk together all dry ingredients, then add in your wet ingredients. Roughly mix with a fork, then get those hands in there. The dough should be a little sticky, but not so much it sticks ruthlessly to your hands. If that's the case, add a little more flour. Add your ball of flour to a lightly floured surface and knead for 3-4 minutes. Ensure the dough remains a little sticky or it won't stick together nicely when you press the edges together.
I Pam'd the press, after learning the tough way it's for the best. Add your ingredients into the press, being mindful of the edges. Add your seasonings on top, the tomato paste doesn't have the high sodium content like premade pizza sauces. The edges best stay clean so the guts don't spew out during pressing and baking. I pressed the edges together, and used my finger to push away the excess dough, which I added back to my dough ball.
Bake at 400F for approximately 12 minutes. The pies are ready when you tap on the tops with a utensil and they sound a little "hollow", and the bottoms will be browned nicely. Let stand for 5 minutes before gorging.