1. Preheat oven to 200°c 

2. The pastry is easier to manipulate if it’s at room temperature, so remove that from the fridge and set aside while you prep the meatballs.
3. Add half of the an of drained and rinsed cannellini beans, 1 tbsp of tomato puree, the sundried tomatoes, garlic, oats, herbs and chilli flakes to a food processor, pulse a few times then turn on low until the ingredients are combined enough that the balls will hold together, but not until it’s entirely smooth. There should still be a few small chunks of sundried tomatoes and beans visible. Take roughly a tsp of mix and shape into small meatballs with your hands. You should end up with about 10. Set aside and prep the pastry.

4. Once the pastry is at room temperature, open it up and cut the pastry into four even rectangles spread ½ tbsp of tomato puree in the centre of each rectangle, leaving about a 1cm border around the edge. Place 2 ½ meatballs and two olives on one half of each rectangle (leaving one side clear for when you fold them over. Then add the remaining cannellini beans around the meatballs, use them to fill in the gaps. Once the filling is in place, mix together the non-dairy milk and oil and use it to lightly brush the edges in place of an egg wash. Fold the pastry over and either press down the borders, or lightly roll them up to hold the filling in place. Using a sharp knife, slice a few cuts across the top.

5. Repeat for all four, then place on a baking tray in the centre of the oven for 20-25 minutes.

Serve and enjoy!