Crescent pastries filled with soy and vegetables

Directions

1. In a bowl, combine the flour, salt, cumin, and knead with olive oil and soy milk until a smooth, glossy dough is formed. ≈ 10 min
2. Let it rest for an hour. ⏱ ≈ 20 min
3. Heat a small amount of olive oil in a pan and sauté the onions, tomatoes, and spices until softened. ⏱ ≈ 10 min
4. Soak the textured soy, then squeeze it thoroughly and add it to the pot. ⏱ ≈ 30 min
5. Let the stew simmer over low heat for about 15 minutes. ⏱ ≈ 40 min
6. Let the mixture cool, and add the yeast last. ⏱ ≈ 20 min
7. Roll out the dough into a long rectangle and cut out triangles. ≈ 8 min
8. At the base of each triangle, place a ball of pastry and roll it to form a crescent shape. ≈ 10 min
9. I place them on the parchment-lined baking sheet as they are ready. ≈ 3 min
10. Preheat the oven to 200 °C. ⏱ ≈ 10 min
11. Brush the crescent rolls with butter and bake in the oven for 15 minutes. ⏱ 15 min
12. Turn on the grill function and cook the food for a few minutes, constantly monitoring it. ⏱ ≈ 10 min
13. Enjoy them warm or cold, perhaps alongside a selection of fresh vegetables. ≈ 3 min