Pre heat oven to 180. If making the dough from scratch, combine flour with oil & salt, knead and slowly add water to create one big dough ball. Leave to rest for 10 minutes.
Fry mushrooms in a little olive oil. After a few minutes add the garlic & chilli flakes.
Once the mushrooms are brown, add the kale leaves, a little salt, parsley, coriander & lime juice. When the leaves have softened, take off heat and set aside.
Roll out dough to a thin consistency. Use a soup bowl as a template to create a perfect circular shape. Fill a tbsp of mushroom & Kale onto half of the pastry, fold over the other side & use your fingers to secure the edges, folding them & using the tip of your finger to create the edge. You can use a splash of soya milk on a brush to help bind the pastry together.
Repeat until all dough & mixture has been used. Glaze with soya milk & sprinkle with a mixture of chilli flakes & sesame seeds. Pop into the oven for 20 minutes or until puffed & golden, enjoy!