Preheat oven to 180ºC

To make the fillingAdd the tofu, nutritional yeast, milk, sprinkle of pepper and thyme to your blender and blend until really smooth then set aside.Heat about a tablespoon of olive oil in a frying pan and gently fry the onion and mushrooms on a low heat until soft and sweet.Add the chopped spinach to the pan and cook for about a minute or until its slightly wilted.Take the pan off the heat and allow to cool slightly before pouring the tofu mixture in and combining really well.

To make the pastryAdd the buckwheat flour and coconut butter to a bowl and combine together by rubbing your fingers and thumbs together until it resembles fine breadcrumbs. You should no longer be able to see any lumps of coconut butter.Add the water one table spoon at a time and work into the dough until it starts to stick together. Mine took 4 tablespoons.Turn onto a floured surface and roll until it is about 5mm thick.Using a 80mm round cookie cuter cut out 24 circular shapes.The dough is a little harder to work with than normal dough so when putting them into your muffin tin be really gentle. I found that by pressing the edges rather than the centre they slotted in perfectly.

To assembleSpoon a teaspoon of the tofu mixture into each muffin case and sprinkle with a little vegan cheese.Bake in the oven for 20 minutes.