Prepare vegan ground meat per package instructions.

In a saute pan, heat oil, add onion and garlic, and cook until translucent. Add frozen peas and cook until warm. Add vegan ground meat and cook for 4 minutes, remove from heat, and set aside.

Preheat oven to 400F. Sprinkle flour over a flat surface. Using a rolling pin, roll out puff pastry sheets until they're 2x as large as its original size. Cut football shapes (any size as long as they’re uniform) out of the dough and lay half of the footballs on a lined or greased baking sheet.

Using your finger, rub a very thin layer of melted coconut oil along the edges of the dough on the baking sheet. Add taco meat to the center of each piece of pastry dough leaving 1/2 inch clear for sealing the bottom dough to the top.

Slice football lace marks into the remaining football-shaped pastry dough pieces (these will be the tops). Place on top of the bottom pastry dough, covering the plant meat filling, and seal tightly using a fork. Push down hard with the fork prongs to crimp or the dough may not stay closed. Brush top with coconut oil and bake for 20 minutes until golden. Remove from the oven and enjoy as soon as they cool!