Pizza pockets

For the dough: 

• 150g (1 cup) plain flour  
• Pinch of salt  
• 100ml (about 1/2 cup) water  
• 1tsp sugar  
• 1tsp dry yeast  
• A little extra flour  
• A little oil  

For the filling:  

• 2 cloves garlic, finely chopped  
• 1 aubergine (eggplant), finely cubed  
• 2 tomatoes, finely chopped  
• 2 tbsp olive oil  
• 2 tbsp nutritional yeast  
• 2 tsp dried oregano  
• Pinch salt  
• 1 cup vegan cheese, grated  
• A handful of basil, roughly chopped  

1. Stir the sugar and yeast into warm water. 
   
   
2. In a bowl, mix the flour and salt well, then gradually add the water to it. Mix well.  
   
   
3. Dust a surface with flour and tip the dough onto it. Begin to knead it by stretching the dough away and folding it back towards you. Repeat this process for a few minutes.
    
4. Add a little olive oil to a large bowl and place the dough inside. Cover it with cling film and place in a warm place for 30 mins. After 20 minutes, heat the oven to 180 degrees C. 
   
   
5. While the dough proves, heat the olive oil in a pan over a medium heat. Add the aubergine, tomato and garlic, and fry for 10 minutes over a low heat. 
   
   
6. Stir in the nutritional yeast, oregano and salt. Combine and cook for a couple more minutes. 
   
   
7. With the dough proved, dust your baking tray with flour, then press or roll the dough out on to the tray and cut it into four equal pieces.
8. Spoon the filling into the centre of the dough squares and cover with a sprinkle of vegan cheese and basil. Take the corners of the dough and fold into the centre until the filling is completely enclosed. Bake for 15 mins