Serves 12 Ingredients 12 puff pastry sheets 1 Leek, washed, drained & sliced 1 cup spinach, washed & drained 1 large onions, chopped 3 garlic cloves, minced or pressed 1 pack Vegan chicken (I use Vivera) 1 flax egg Pinch of Himalaya salt Ground black pepper Pinch of onion flakes Pumpkin & Sunflower seeds as topping Lemon Avocado Salsa 1/2 lemon, juice 1 avocado Handful coriander 1 spring onions Pinch Himalaya salt Ground Black pepper Garlic powder How to: 1. Preheat oven to hot 180C. 2. Meanwhile defrost the pastry sheets. 2. Line a large baking trays with baking paper. 3. Cook the rice according to package. 4. Heat coconut oil in a frying pan over medium heat and cook the onion, garlic and vegan chicken, add after 5 minutes the red cabbage, leeks, spinach and season with the salt, black pepper and onions flakes stirring until browned. 5. Add the rice when it's fully cooked to the sautéed veggies and cook for another 5 minutes. 6. Place 2 tablespoons 2 of the mixture over half of each pastry square. Fold pastry over to enclose filling. Press edges with a fork or fingers to seal. Repeat with remaining mixture and pastry. 7. Brush pastry tops with flax egg and sprinkle with pumpkin and sunflower seeds. 8. Bake 15-18 minutes, or until puffed and golden. 9. Meanwhile make the lemon avocado salsa, add all the ingredients in a small bowl and mash until you have a smooth mixture. Top it with some extra coriander en spring onions. 10. Serve the veggie pasties with the lemon avocado salsa & Enjoy! Bon appétit!