Stuffed halfmoons & homesick

These stuffed halfmoons reminds me of a typical street food of my native land, called crescione (same family as piadina, maybe you know that). Unfortunately, the traditional recipe is made with lard, even if more and more kiosks have started to offer also the version with olive oil. In the same way, the filling can be another problem in the pursuit of a vegan crescione, unless you go to an alternative place where you can find also tofu, seitan or simply mixed vegetables (e.g. this and this).
Today I show you my vegan version of one of the most famous and requested filling, that is: zucca, patate e salsiccia (meaning pumpkin, potatoes and sausage). Now guess, what have I replaced the sausage with?

INGREDIENTS:

For the dough:

200 gr whole rye flour

2 tbs rice or olive oil
2 pinches salt
100 gr soy yogurt
cold water as needed

For the filling:

300 gr pumpkin of your choice
300 gr potatoes
200 gr seasoned seitan steak, minced

2 tbs olive oil

garlic powder and rosemary to taste

vegetable milk to brush

PROCEDURE:

First of all you need to prepare the dough: place the flour in a large bowl, add olive oil and rub with your fingers. Add other ingredients and knead for a couple of minutes, set aside covered with plastic wrap, Now, peel pumpkin and potatoes and cut them into small pieces, then bake in foil for 15/20 minutes at 200°. Blend with oil, salt and herbs, add minced seitan and set aside. Get back to your dough, roll it out shaping 4 disks (not too much thin) and place some tbs of the mixture in the center of each one. Fold them in half and seal borders very well with your fingers. Brush with milk, punch the surface with a toothpick and bake for 15 minutes at 200°. The original one is cooked on a scorching griddle, but I'm not that much equipped.

Of course you can change the filling with whatever you want, for example: tomato and mozzarella, mixed leafy greens, mushrooms...you are spoiled for choice!