In a bowl, mix the plant-based cheeses using a spoon. Add the finely chopped mint, sweet paprika, and a little black pepper. Stir until well combined.

In a bowl, combine the water, sunflower oil, sugar, salt, vinegar, and instant yeast. Mix with a spoon.

Add about 150 g of the flour (¾ of the total) and stir to combine. Then add the remaining flour and knead lightly until you have a soft, pliable dough that doesn’t stick to your hands.

Shape the dough into a long log and divide it into 12 pieces. Alternatively, weigh out 12 portions of about 35 g each.

Roll each piece into a smooth ball. Take each ball and flatten it gently between your palms.

Place a small amount of filling in the center of each flattened piece. Fold and seal the dough, pinching the edges well to enclose the filling.

Dip each pastry upside down briefly in water, then immediately coat it in sesame seeds.

Place them seam-side down on a baking tray lined with parchment paper or lightly greased. Leave space between each pastry.

Lightly sprinkle with water and a little extra sesame seeds. Let them rest for 10 minutes.

Bake in a well-preheated oven at 170°C (340°F), using the fan setting, on the middle rack for about 25–30 minutes, until golden and slightly puffed.