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Preheat over to 375 F.
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In a bowl combine the seitan, potatoes, carrots, and onions.
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Add the salt, pepper, thyme, rosemary, and wine.
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Roll the dough to about 1/4 inch thick.
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Cut the dough into 6 six inch circles.
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With each circle roll out a little larger and measure a heaping 1/4 cup of filling into the center.
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Fold over and seal with your fingers.
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Place on a cookie sheet and cut a couple slits into the top of each.
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Brush with unsweetened non-dairy milk and place in the oven.
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Bake for 35-40 minutes until the tops are brown.