These wheat protein pies, or what we used to call “wheat meat” pies, are filling savory pastries made with seitan, tomato, onion and spices in a simple wheat dough.
Ingredients
For the dough
- 2 cups wheat flour
- 1/2 cup white flour
- Yeast mixture: 1 tbsp molasses + 1 tsp brewer’s yeast + warm water in a small coffee cup, left to activate
- 2 tbsp olive oil
- A pinch of salt
- Water for kneading
For the filling
- 300 g wheat protein (seitan)
- 1 medium tomato, with the juice removed
- 1 large onion
- 1 hot red pepper, optional
- 1 small coffee cup olive oil
- 1 tbsp soy sauce
- Toasted pine nuts
- Salt
- Spices: 1 tsp black pepper + 1 tbsp seven-spice blend + 1 tsp sumac
Method
1. Make the dough
- Once the yeast mixture has activated, add the flours, oil and salt.
- Add water gradually and knead for about 15 minutes until you have a firm dough.
- Place it in a bowl and cover tightly so it can rise.
2. Make the filling
- Finely chop the onion and season it with the sumac and pepper.
- Finely chop the wheat protein, tomato and red pepper, add them to the onion and mix.
- Add the remaining ingredients and mix well.
3. Shape and bake
- Once the dough has risen, roll it out and cut it into circles using a plate in the size you want.
- Place the dough on a lightly oiled baking tray, add the filling and press it down gently.
- Bake in an oven at 200°C with heat from below. Once cooked, brown the tops briefly.
- You can also cook them over charcoal.
Enjoy 🙂
Why this is a useful vegan meal
- The wheat protein provides a concentrated source of plant protein.
- Wheat contributes essential amino acids, while pairing it with other plant foods across the day helps round out the amino-acid profile.
- Whole-wheat flour can add dietary fiber that supports digestion.
- Olive oil provides unsaturated fats and antioxidant compounds.
Want to make the seitan itself?
