Melt the butter in a large sauté pan, add the onion, carrot, celery and potato, season with salt/pepper and sauté over medium heat until softened for 15 minutes.
Add chickpeas, peas, mustard and spices, mix until dispersed.
Add the flour, cover all the vegetables, cook for 2 minutes until the flour turns golden.
Continue stirring, the sauce will begin to thicken, add soy milk, continue stirring, add extra seasoning if desired, cook for 10 minutes. Then let it cool to room temperature. Leave it in the refrigerator for about an hour.
On a floured, dusty surface, divide the puff pastry into 4 pieces and do the same with the other paper. Roll out the dough to make the squares a little thinner.
Add 1/3 -1/2 cup on one side to form a triangle. 1/4 of them are left as boarders. Dry with boarding water. Fold the other half of the dough to cover the filling. Use fork time to seal edges and make 2 narrow slits in top of each turnover, repeat until you have used all the dough, carefully place on parchment paper.
Bake cycle at 400 F for 30-35 minutes. Since the filling will be hot, let it cool slightly. Entertainment.
CHICKPEA AND POTATO POT PIE
