This recipe is from an old Cooking Light magazine. It was not vegan but very easily converted. I used Tofutti Better Than Cream Cheese and for the butter, Earth Balance. Instead of egg, I used Ener-G Egg Replacer. The only other substitute was to replace one of the cups of All-Purpose flour with Whole Wheat Pastry flour. Mine baked for almost double the time specified and I only had filling enough for 15 instead of 24. I froze the extra pastry and will make more filling in the future.