Spinach and Chorizo Pies (No Meat)

Dough

1 Tbsp fast rise active dry yeast

1 1/2 cups warm water (115 degrees F)

5 cups all purpose flour

1 tbsp sugar

1 tbsp salt

3/4 cup olive oil

non-dairy mozzarella cheese

Place flour,sugar, salt and yeast in a stand mixer.  Add the Hook to the mixer. Mix dry ingredients on low and gradually add the oil, then water until dough comes together. On a floured counter, knead the dough until smooth and elastic. Use a pastry cutter to

divide the dough. Place one in a plastic bag and freeze it for a later time. Place the other dough in an oiled glass bowl for 2 hours to let it double in size.

Spinach Filling

2 lbs fresh baby spinach

2 sweet onions

2 tsp sumac (add in a coffee grinder or to turn them into powder form)

3 tbsp Pomegranate Molasses

Rinse, and dry spinach. I used a  salad spinner Saute onions and spinach until done. In a glass bowl add half of the saute onions, spinach. sumac powder and pomegranate molasses, mix well and set aside.

Chorizo

Remove casing from chorizo and add 1 tbsp olive oil to a pan and the chorizo and fry for 5 minutes until done. Add the other half of the saute onions and place mixture into a glass bowl.

Preparing pies

Roll half the dough until thin. Use wide circle cutter to cut out dough. Place about 1 tbsp of filling in the center of each circle. Don't forget to add the mozzarella to the chorizo before baking them. Pinch 3 edges of the circle over the center of the filling. Seal down one side, then across the other to form a pyramid shape. 

The non-meat, Chorizo I use is this