2 cups all-purpose flour
1 cup vegan margarine, cold (I use Earth Balance)
1/2 cup vegan yogurt (I used WildWood Soy Yogurt)
2 tablespoons cold water
nondairy milk, for brushing / wash
1. In a bowl, stir together flour and salt. Using a pasty blender or your hands, cut cold margarine into flour until your mixture looks like a course meal with some pea sized pieces.
2. In a separate bowl, combine yogurt and water; add to the flour mixture. Mix gently till you get a nice dough.
3. Form the dough into a ball. On a floury surface, roll into an 18" by 9" rectangle. Take the ends and fold the dough crosswise into thirds forming a 6" x 9" rectangle. Fold the dough into thirds again from the other side. (Folding dough into thirds simply means pulling one end towards the center and then pulling the other end's two corners towards the center and on top of the first fold. This creates layers, which in turn traps air and creates flakiness.)
4. Wrap dough with plastic film and chill in the fridge for at least 1 hour.
5. For pockets, cut the dough in half after chilling. Roll each half on a floured surface into a 12 inch square. Cut into 6 squares (or use a cutter for circles) and put about 3/4 tablespoon of filling in the center of each . Pull the ends toward each other to form whatever shape you like. Crimp the edges together with the end of a fork and brush with nondairy milk.
6. Bake on parchment paper at 390 degrees F for 10 minutes. Turn the heat down to 375 degrees F and bake for 12 to 15 more minutes, or until golden.
Note: In the pictured photo, the pockets are stuffed with organic pinto beans & Galaxy Vegan jalapeño jack cheese and then served with salsa. This dough could easily be stuffed with fruit filling and other sweets too!
Source of recipe: This recipe is from my blog: http://thewitchykitchen.blogspot.com/