Preheat oven to 350 degrees F

Cut one medium size onion, the same amount of carrot, and one small potato (I used two yellow fingerling potatoes) into small pieces and sauté them in a pot. (I use Ghee.)

Cut two garlic cloves into small pieces and add them when the rest is almost ready

Transfer this mixture to a glass bowl.

In the same pot, fry one pound of Impossible meat

Add some olive oil ( 3 – 4 tablespoons)

Season with salt, Herbs de Provence, pepper, onion powder, and a portion of a vegetable bouillon cube (maybe a third of a cube)

Add one finely cut up red bell pepper

Once done, transfer this to the same bowl

Add one egg and 2 – 3 tablespoons of heavy whipping cream and mix all of it

Roll out the pastry: one carton (each contains one sheet). Don't roll them too thin or the pastries will break when you transfer them to a baking tray

Cut each sheet so that you obtain 4 rectangles (so 8 total)

Distribute the filling

Add tomato slices (two slices of a large heirloom tomato is what I used)

Sprinkle salt and pepper on the tomato slices – not too much salt, though, because we are going to add cheese.

Add cheese (I used sliced Havarti)

Fold the pastry over and close it into pouches

Whatever way you have to make a seam

I start at one end of the seam and pull the edges with my fingers, folding them over themselves until I reach the end of the seam

Put on a baking tray lined with parchment paper and bake in a pre-heated oven at 350 F for 45 min to an hour (I have also made them at 400 degrees for 30 minutes if you don’t have much time)

Paint the pastries with egg, oil, or ghee 5 minutes before serving

Serves 4.