Pierogi Style Samosas

1) To make the filling, boil potatoes for 15 minutes or until soft. Meanwhile, dice the onion and pepper. Add to a pan along with the garlic, and ginger and sauté until lightly brown.

2) Once potatoes are done, drain and add to vegetable mixture. Add the peas, water, and spices and cook on low until the potatoes start to break apart. Remove from heat and set aside.

3) Prepare the dough by combining the oil, water, flour, salt, and prepared egg substitute to a bowl. Whisk until the dough comes together and resembles biscuit batter. Turn onto a floured surface and kneed for 8 to 10 minutes or until smooth.

4) Roll the dough out using a rolling pin into a 1' by 2' rectangle. Use a cup or round cookie cutter to cut out 2" circles. Once finished, reroll leftover dough and continue cutting circles until dough is used up.

5) To make the pierogi, place 1 teaspoon of filling into the center of each piece of dough. Fold in half and pinch edges to seal. You can then cook them by boiling or frying. To boil, place pierogi in boiling water, being careful that they do not stick to the bottom of the pan or stack upon each other. Pierogi will float when finished in roughly 3 to 5 minutes. To fry, either deep fry 2 to 4 minutes in hot oil or pan fry in hot oil for about 10 minutes or until pierogies are hot and browned.

Serve with vegan butter, salt, and pepper. Also good served with sautéed or caramelized onions.