Place tomato purée in saucepan, add mushrooms, walnuts, tofu, onion, capsicum, carrot, dates, spinach, parsley, sugar and mustard powder.
Bring to boil and simmer 10 mins.
Combine cornflour and vinegar in a cup and gradually add to mushroom mixture.
Continue to stir until thickens. Allow to cool.
Gently roll one sheet of pastry on baking paper. Spoon half the mixture into the centre, moisten edges of pastry. Wrap pastry over filling. Brush with soy milk, sprinkle with sesame seeds and parsley.
Repeat for other half of the mixture.
Bake for 30 min or until pastry is golden and puffed.
Serve with steamed vegetables or a salad. (The two pies serve 6 to 8)