Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 teaspoon cumin seeds
• 1 sweet onion, chopped
• 1 red bell pepper, chopped
• 4 garlic cloves, minced
• 24 ounces (2 pkgs. or 680g) veggie protein crumbles (my favorite Lightlife Smart Ground)
• 1 cup pitted green olives, chopped
• 1/3 cup raisins or dried cranberries
• 1 tablespoon dried oregano
• 1/4 cup vegan worcestershire sauce
• 1 15oz. can tomato sauce
• 1 cup vegetable broth
• 1 pkg. goya discos grandes (dough for turnover pastries)
• 4 cups vegetable oil (enough to fry the pastries)

Directions

1. In a large, deep skillet, heat the olive oil until shimmering.
2. Add the cumin seeds and cook over moderate heat until fragrant, about 30 seconds.
3. Add the onion, bell pepper and garlic, stirring occasionally, until softened, about 5 minutes.
4. Add veggie crumbles, olives, raisins and oregano, breaking up cumbles and mixed throughly.
5. Add worcestershire sauce, tomato sauce, vegetable broth and season with salt and pepper to taste.
6. Cover and simmer over low heat for 30 minutes.
7. Lay one pastry at a time onto a flat working surface. Moisten with water around the edges of pastry.
8. Take 1/4 c. of filling mixture and place in middle of pastry. Fold over pastry meeting crimping the edges with a fork, to seal the filling.
9. Add pastries to heated oil and fry until golden brown.