Dough:

• 2 Tablespoons ground flaxseed
• 5 Tablespoons water
• 6 Tablespoons non-dairy Half & Half
• 4 ounces non-dairy sour cream
• pinch of salt
• pinch of vegan cane sugar
• 10 ounces all purpose flour

Filling:

• 1 pound plant-based ground beef
• 1 onion, chopped
• 1 garlic clove, finely minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper

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• Canola for frying

1. To make the flaxeggs, add ground flaxseed and water to a small bowl then stir. Set aside.
2. In a medium to large bowl add half & half, sour cream, salt, sugar and flaxeggs. Mix well.
3. Add flour and knead until smooth and elastic. Cover the bowl with plastic wrap and refrigerate overnight.
4. Mix plant-based ground beef, onion, garlic, salt and pepper in a medium bowl.
5. Remove dough from the refrigerator and divide into four equal balls. Working with one at a time, put the remaining dough back in the fridge. Roll the ball into a 12" rope and place on a floured surface. Cut the rope into six pieces and roll each into a ball. Slightly flatten the balls and flour a rolling pin. Roll out each ball into a 3 1/2" to 4" round.
6. Add a heaping tablespoon of the filling to the middle of each round and flatten, leaving about 1" around the edge.
7. Pleat the edge of each round leaving a small hole in the middle.Set aside and cover with a kitchen towel to keep them from drying out. Repeat this process for the rest of the dough and filling.
8. In a large frying pan, heat enough oil to cover the pies at least half way. Once the oil is hot add a few peremech at a time, hole side down. Cook pies until the sides are golden brown, about 5 to 7 minutes. Flip and cook for another 5 to 7 minutes.
9. Place on a plate lined with paper towels and cover with another paper towel. Stack the next batch on top after cooking and repeat.
10. Serve with sour cream, ketchup and soy sauce.