To make the pastry, add the flour, sugar and salt to a food processor and pulse until combined.

Add in the very cold vegan butter and pulse until butter is pea sized.

Add in the water and pulse until dough holds together when you pinch it.

Turn the dough out onto a piece of plastic wrap and form into a disc. Wrap tightly and refrigerate for at least an hour.

To make the filling, melt the butter in a skillet over medium-high heat and add in the onion. Sauté the onion until softened, about 4-5 minutes. Add in the thyme, sage, mustard, cloves, cinnamon and season with S&P.

Mix well and then add in the Be’f Crumbles and the broth. Mix well.

Remove from the heat. Stir in the potato.

Allow the mixture to cool.

Roll out the pastry to 1/8” thick.

Cut out 5” circles of dough and fill each circle with about 3 Tbsp filling. Fold the circle in half and pinch the edges with a fork. Cut 2-3 slits in the top of the pastry.

Bake at 400 for 15-20 minutes until lightly browned and crisp.