WORLD: Squash and Leek Turnovers

I'd forgotten how much I loved this recipe the first time I made it for Buffy and Michael and Jeff's dad. I made it again today for the employees of the Red Cross. I just finished eating three of these, and I am happy.

Filling:
1 1/2 pounds butternut squash
5 garlic cloves, finely chopped
2 TBSP olive oil
2 large leeks, white parts only
1/2 tsp salt
1/2 tsp dried thyme
1 TBSP fresh thyme, chopped (or 1/4 tsp more of the dried)
2 TBSP miso
3/4 cup cheese (optional) the two I've used are Soya Kaas Garlic & Herb and Lisanattie Garlic and Herb Style Almond Cheese

Pastry:
3 1/2 cups flour (I use 1/2 spelt flour, 1/2 kamut flour)
1/4 cup oil (or 3 TBSP coconut oil)
1 1/2 tsps sea salt
1 TBSP sweetener
1 cup water

1. Preheat the oven to 400 degrees.
2. Peel, seed, and cut butternut squash into 1/2-inch cubes. Set aside.
3. Prepare filling: Combine 2 cloves of chopped garlic with 1 TBSP oil. Place cubed squash in baking dish. Toss with garlic oil and 1/2 tsp salt.
4. Cover. Bake 25-30 minutes, until squash is tender, but still holds its shape. Do not overcook.
5. Heat remaining oil in large skillet. Add leeks, a dash of salt, and thyme. Saute over medium heat for approximately 2 minutes, until softened. Add remaining garlic. Cover pan, allowing leeks to steam until tender, about 5 minutes.
6. Add miso, mixed with a small amount of water.
7. Toss the squash, leeks, and thyme gently together. Add cheese, if desired. Season filling well so its flavor comes through the pastry.
8. Prepare pastry: Mix flour and oil until crumbly.
9. Dissolve salt and sweetener in water.
10. Combine flour mixture and sweetened water. Mix to form dough. Roll out dough on floured board. Cut into 8-inch rounds. Place approximately 1/3 cup filling on each piece. Wet edges. Press with fork to seal.
11. Bake for 15-20 minutes, or until light brown.

You can use this pastry recipe to make any kind of turnover you can imagine.

This recipe is from Everyday Vegan by Jeani-Rose Atchison