Sautee onion with oil and crumbled vegetable broth cube on a non-stick pan for 4 min, add vegan minced meat and keep sauteing for the next 5 min, occasionally add a bit of water and let it evaporate. Season with pepper and salt and set aside, let it cool down.

Mix flour with lukewarm water and salt into a smooth dough by using a mixer. Separate dough from bowl edges, then drizzle and gently spread a bit of oil over the whole dough.

Drizzle and spread some oil over the clean working surface area, grease it with hand palms. Divide the dough into 9 -10 pieces with oily hand palms. Put each piece onto an oiled surface and drizzle and spread a bit of oil over each. Shape each piece of dough into a flat disk. Grease each disk with oil. Cover all disks with alu foil, let them rest and soften for the next 15 min.

Take a disk and stretch it into a thin dough layer gently by pulling out it's edges. Dough layer should become see-through after stretching. Add some filling (as on image) and roll the dough. Cut the roll into 6 cm long pieces. Take a piece, fold down it's two edges and put it into a baking tray covered with baking paper (as in the image). Repeat this whole step with the rest of the disks and each piece of dough.