Tofu Bolognese Pasties

It's a bit of a culturally eclectic mix, but I experiemented with my lunches this week by making tofu bolognese pasties. Even if I do say so myself, they are delicious and even an omnivore sat next to me at lunch commented on how good they looked. The best thing is that the recipe makes 8, so you can keep them in the fridge to take to work and reheat when needed.

Pastry
450g plain flour
2tsp baking powder
½ tsp salt
120g dairy-free spread
200ml chilled water

Bolognese
(This recipe will make a lot more than you need to fill the pasties, but it's handy to freeze in batches and reheat at a later date. It can be kept in a freezer for up to 3 months, and works well served with pasta or potatoes, especially baked sweet potato)
1 medium onion, chopped
320g closed cup or chestnut mushrooms, chopped
1 large courgette/zuccini, chopped
pack of minced tofu
6 soft tomatoes, peeled (prick the tomatoes, pour boiling water over them and leave for 5 minutes and the skins will peel off) and roughly chopped
75ml vegetable stock
small tin tomato paste

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
2. For the pastry, mix the flour, baking powder and salt together in a mixing bowl. Rub in the butter and fat until the mixture resembles fine breadcrumbs. Mix in just enough water to form a dough.
3. For the bolognese filling, fry the onions until soft (apple juice or orange juice are great for frying), add the courgette, mushrooms and tofu and stir-fry for another few minutes. When the tofu and vegetables have started to brown, add the chopped tomatoes, vegetable stock and tomato paste and mix throughly. Cover and leave to simmer for about 20 minutes.
4. Roll out the pastry and cut out 8 discs approximately 15cm (6in) in diameter. Put 1 tbsp of bolognese onto each pastry disc and fold over to make a pasty shape (you can brush the edges with a little water or soya milk if they won't stick). Seal the edges, and prick a hole in the top of each pasty. Glaze with some soya milk (optional) and place on a greased baking tray.
5. Bake for 20 minutes until the pastry is golden brown.