Preparation

• Preheat oven to 400F, if baking right away. The filling can be made a day or two in advance and kept in the fridge.
  In a large skillet, heat olive oil on medium-high heat. Sauté onions, celery and garlic for 10min., add in cloves, nutmeg and sage, cook additional 5min.
  In a food processor, pulse tofu until it is a coarse crumble, add to skillet; add in salt, pepper, parsley, balsamic vinegar and Worcestershire sauce, mix well on low heat for 3min. Remove from heat; pour into a large mixing bowl to cool about 15-20min.
  At this point you can refrigerate filling for later use, or if baking right away, continue onto next step.
  On lightly floured work surface, roll out dough, cut into 5” circles, reroll remaining dough for more circles. Spoon about 2 tbsp of filling on half of each round. Fold in half and press edges together with fingers or fork to seal.
  Whisk egg with water or milk in a small bowl, brush tops of prepared pies.
  Bake for 15-20min or until golden brown. Cool 10min. on wire rack.