500g bread flour
1 teaspoon salt
1 x 7g packet (approx 1 teaspoon) instant yeast
300ml warm water
¼ cup olive oil plus extra for brushing
3 tablespoons olive oil
2 cloves garlic, finely chopped
3 cups frozen peas
120-150g baby spinach
½ cup artichokes from a jar, drained and roughly chopped
1 good handful mint leaves, chopped
zest and juice of 1 lemon
2 tablespoons white miso
2 tablespoons tahini
2 teaspoons maple syrup
2-3 tablespoons water
100g feta, crumbled (optional)
1 teaspoon sumac
2 teaspoons sesame seeds
¼ cup yoghurt

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2.Combine the flour, salt and instant yeast in a stand mixer.
3.Add the water and oil and mix using a dough hook (alternatively mix together by hand for 5-7 minutes).
4.Knead on a floured surface until smooth.
5.Leave, covered, on the beach to double in size, around 1 hour.
7.Prepare the filling while the dough rests.
8.In a frying pan, add the oil and gently fry the garlic.
9.Add the peas and cook gently until tender (they don’t need to be defrosted before you cook them).
10.Add the spinach and cook until wilted.
11.Take around one-third of the mix and roughly chop in a food processor.
12.Add back to the mix, stir and set aside to cool.
13.Add the artichokes, mint and lemon zest and juice.
15.Whisk together until smooth.
17.Heat the oven to 200°C.
18.Line two baking trays with baking paper.
19.Divide the dough into equal portions (around 70g each if making 12 pies or 35g if making 24) and roll into a ball.
20.On a lightly floured bench, roll into an oblong shape, slightly stretching the dough if necessary.
21.Set aside half the tahini miso smear to use as a drizzle.
22.Using the rest, lightly brush a little onto each portion of dough.
23.Put a spoonful of pea filling onto each piece of dough.
24.Lightly roll the edge over the filling and pinch together the points at each end to make a boat shape.
25.Brush the edges with oil.
26.Sprinkle over the feta if using, and add some sumac and sesame seeds over the filling.
27.Use a spatula or pastry scraper to transfer to the baking tray.
28.Repeat with the remaining dough. Bake for 20 minutes.
29.Whisk the yoghurt into the remaining tahini miso smear and loosen with enough water to make a drizzling consistency.
30.Drizzle over the warm breads to serve.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings