Steps
To a food processor with an S blade, add the flour and half of the cubed avocado oil shortening. Do 10 to 12 pulses until mixed slightly.
Add the remaining shortening and pulse an additional two to three times, then pour in the cold water and pulse for an additional 4 times until a ball is formed.
On a lightly floured surface, knead the dough around 8 times. With a rolling pin, roll into a triangle around the size of a 9 x 13 casserole dish.
Fold into a rectangle, wrap in plastic and refrigerate for 1 hour.
*If using pre-rolled vegan puff pastry, please get it out of the freezer and allow to thaw.
Preheat the oven to 425F and get out a 9x13 casserole dish.
Add the coconut milk, tomato paste, garlic, italian seasoning, salt, microwaved sweet potato, chickpeas, spinach and the cornstarch slurry. Mix really well.
Add the puff pastry over top, and put 3 slices in the center to aid in ventilation. Bake for 20 to 30 minutes, until the puff pastry is golden. Enjoy immediately.
About this recipe
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