Step 1

To make the crust: In a medium bowl, whisk together the dry ingredients. Work in the butter until the mixture is crumbly. Add the water, mixing until the dough is cohesive.

Step 2

, Divide the dough in half. Pat each half into a 1/2"-thick rectangle, wrap in plastic, and chill for at least 30 minutes.

Step 3

, To make the filling: In a blender or food processor, blend the cashews and water until smooth and creamy; set aside.

Step 4

, In a large skillet set over medium heat, melt the butter and sauté the onion until softened.

Step 5

, Add the artichoke hearts, garlic, salt, and peppers and cook for about 2 minutes.

Step 6

, Add the spinach and lemon juice and cook for 2 minutes. Remove from the heat and stir in the cashew cream.

Step 7

, Cool to room temperature, then stir in the Parmesan shreds.

Step 8

, To shape and bake: Preheat the oven to 400°F. Grease a baking sheet, or line it with parchment.

Step 9

, Roll each half of dough into a 10” x 15” rectangle 1/8" thick. Cut nine 3 1/3" x 5” rectangles from each.

Step 10

, Spoon 2 tablespoons of the filling onto half the rectangles, lightly brushing their edges with water.

Step 11

, Cut a vent in the remaining rectangles and stretch each out a bit in all directions to enlarge slightly. Place the vented rectangles over the filled rectangles. Crimp the edges of the pies with a fork to seal.

Step 12

, Transfer the hand pies to the baking sheets. Brush the tops with aquafaba or plant milk, if desired.

Step 13

, Bake the pies for 18 to 22 minutes, until golden brown. Remove them from the oven and serve warm.

Step 14

, Storage information: Store any leftover pies, well wrapped, in the refrigerator for a couple of days; freeze for longer storage.