Chill the oil for 20 minutes in the freezer before using.

In a small bowl or measuring cup, combine oil with ice cold water. Whisk until opaque and starting to emulsify. This will help mimic the qualities of butter that create flaky, tender pastry.

In a large bowl, combine the flour, baking powder, and salt. Stir to evenly distribute.

Pour the oil and water into the flour mix. Stir to incorporate, mixing until just holding together. Some crumbles may still exist. If the dough does not hold together, add 1-2 tbsp/15-30ml more cold water. Do not over mix.

Pull dough together into a flat disc and cover in plastic wrap and chill in the fridge for 15 minutes.

Pit and slice the cherries in half. Combine in a bowl with lemon juice, sugar, cardamom, and flour. Toss to coat everything evenly.

Preheat oven to 375°F/190 C about 10 minutes before ready to bake. Line baking sheets with parchment.

Turn dough out onto a lightly floured surface. Divide into 6 pieces.

Work with one piece of dough at a time. Form into a flattened ball and roll to 1/4”/6mm thick (about 8”/20cm across). For clean edges and less rustic look, cut a clean circle from the rolled dough with a very large cookie cutter or trace around an up-side-down bowl. Repeat with the remaining dough. Place the rolled dough in the fridge to chill when not working with it.

Scoop a heaping ½ cup of cherry fillings into the center of each disk. Fold the edges over the filling. For best shape, fold 5 edges.

Brush the edges with oat milk and sprinkle with raw cane sugar.

Bake for 30-40 minutes until pastry is golden brown and filling is bubbling.

Remove from oven and allow to cool completely. Stores in the fridge for up to 5 days. Bring to room temperature or heat in the oven before serving.