Combine the flour and ¼ teaspoon of the salt in a bowl and put it in the fridge to chill. Combine the vodka and water in a cup and put it in the fridge to chill. If your coconut oil is not solid at room temperature, also put it in the fridge to solidify.

Heat a medium pot over medium heat and add the oil and onion. Fry until soft then add the garlic and fry until fragrant. Add the celery and carrots and continue frying until soft.

In the meantime, puree 1 cup (250 grams) of the white beans with ½ cup (120 ml) of the vegetable stock in a small food processor until creamy. Set aside.

Once the veggies are soft, add the bay and your herb of choice and fry a few more minutes until fragrant. Add the pureed beans, remaining ¼ cup (60 ml) vegetable stock, the reserved aquafaba (if you’re not using aquafaba, add about ¼ cup (60 ml) more of veggie stock) and the kale. Bring to a simmer, cover the pot and reduce the heat to medium-low. Simmer for about 5 minutes until the kale has wilted. Remove from the heat, season with the remaining ½ teaspoon of salt and lots of freshly ground black pepper. If you find that the liquid has reduced too much, add a splash of stock.

This recipe yield 4 cups (1 litre) of filling. Divide the filling between your baking dishes depending on what size they are (2 larger dishes or 4 ramekins, etc.) and set aside to cool.

Preheat the oven to 200°C (400°F).

Take your flour from the fridge and use a pastry cutter or a fork to cut the coconut oil into the flour a couple tablespoons of oil at a time. You should end up with a course sand-like texture with no large chunks of coconut oil. Get your vodka water from the fridge and sprinkle a tablespoon over the flour. Gently mix to combine before adding a second tablespoon. Continue like this until the dough sticks together and you can press it into a ball (you might not need all the liquid or you might need a little more).

Turn the dough ball out onto a floured counter and roll it out with a rolling pin until it’s large enough to cut out enough tops for your pot pies. If you kitchen is warmer than 24°C, you’ll want to work very quickly as the coconut oil will start to melt (or go and do it outside if it’s winter, lol!).

Cut out the tops (it’s up to you if you want them larger than your dishes to overhang a bit like mine or fit right on top of the filling), transfer them onto your filled baking dishes, cut a few slits to allow steam to escape and pop them in the oven.

Bake for about 20 minutes or until golden brown on top. Allow them to cool for a couple minutes before serving.