Vegan spinach and artichoke hand pies

Dice the onion small.

Squeeze the drained, rinsed canned artichokes dry so the crust does not go soggy, then chop them.

Heat a large pan on high, melt the vegan butter, add the onion, then lower to medium and cook about three minutes until somewhat translucent and lightly golden at the edges.

Add the artichokes, minced garlic and spices and cook about two minutes until fragrant without burning the garlic.

Add the baby spinach and lemon juice, cook until wilted, and remove from the heat.

Blend raw unsalted cashews with an equal amount of water, low then high, scraping down, until very smooth.

In a big bowl mix the spinach mixture with the cashew cream and vegan parmesan shreds.

Whisk flour, nutritional yeast and salt.

Work in chilled cubed vegan butter by hand without overmixing, leaving pockets of butter, to a shaggy dough.

Add the ice water, leaving the ice behind, and mix and press until it holds together; a little crumbly is fine.

Halve the dough, pat each into a rectangle about half an inch thick, wrap and refrigerate at least 30 minutes, better overnight.

Preheat the oven to 400 degrees; on a floured surface roll each piece to a 10 by 15 inch rectangle and trim the edges.

Cut each sheet at the five-inch mark on the 10-inch side and at 3, 6, 9 and 12 inches on the long side.

Put two tablespoons of filling on each bottom piece and press it into the centre to remove air pockets.

Cut an inch vent in each top piece, moisten the edges, lay the tops over and seal with the tips of a fork; trim the edges if wanted.

Transfer to a parchment-lined sheet tray and bake at 400 degrees for 18 to 22 minutes.