Directions

1Cook the broccoli or broccolini in salted water till just tender then drain & run veg under cold water to cool them. When cooled, cut it into small chunks.

2Finely dice the onion and add it to a frypan. Add 2 tablespoons of plant-based Nuttelex and saute on medium/ high heat until soft, clear & tender. Add the chopped blanched broccoli to the frypan and toss them together for a couple of minutes. Remove from the stove and allow it to cool completely.

3Now add both the grated cheese to the cooked onion & broccoli/Broccolini and season with freshly ground pepper. Mix well to incorporate everything.

4In a small bowl mix the Mustard with honey. Whisk to combine the mixture and set it aside.

5Preheat oven to 180C fan forced or 200C conventional and line 2 trays with baking paper

6Using a 20-22 cm plate as a guide and cut out your 6 pastry rounds

7Spread each pastry round with the prepared honey- mustard mixture leaving a 1 cm border around the edge.

8Spoon one-sixth of the broccoli/cheese mixture into the centre of the pastry round and then fold over to enclose the filling. Pinch/crimp the edges to seal shut. Repeat until all 6 rounds a done.

9Place the pastry rounds on the lined trays and brush with eggwash. Sprinkle the tops with sesame seeds and bake for 25 minutes until golden brown & puffed.

10Serve as is with a sprinkle of fresh parsley to garnish or add a dollop of spiced fruit chutney.