• 3 cups

  flour

  see savings

  
• 1 tablespoon

  curry powder

  see savings

  
• 3/4 teaspoon

  salt

  see savings

  
• 1/2 teaspoon

  baking powder

  see savings

  
• 4 ounces

  vegan margarine, cut into pieces

  see savings

  

• 1 tablespoon

  canola oil

  see savings

  
• 1 small

  onion, finely chopped (1 cup)

  see savings

  
• 3 

  cloves garlic, minced (1 tablespoon)

  see savings

  
• 1 8 ounce

  package tempeh, crumbled

  see savings

  
• 2 teaspoons

  curry powder

  see savings

  
• 2 teaspoons

  chili powder

  see savings

  
• 1 teaspoon

  dried oregano

  see savings

  
• 1 teaspoon

  dried thyme

  see savings

  
• 1/2 teaspoon

  ground allspice, optional

  see savings

  
• 1/4 cup

  dark rum, optional

  see savings

  
• 1/2 cup

  chopped green onions

  see savings

  

1.

To make Crust: Combine flour, curry powder, salt, and baking powder in food processor. Add margarine, and pulse until mixture resembles coarse meal. Add 3/4 cup cold water; process until dough forms. Wrap in plastic wrap, and refrigerate 1 hour.

2.

To make Filling: Heat oil in skillet over medium heat. Add onion, and saute 7 minutes. Stir in garlic, and cook 30 seconds. Add tempeh, curry powder, chili powder, oregano, thyme, allspice, if desired, and 1 1/2 cups water. Reduce heat to medium-low, and simmer 15 minutes. Stir in rum, if desired, and cook until liquid has evaporated. Cool, then stir in green onions.

3.

Preheat oven to 400 degrees F, and coat baking sheet with cooking spray. Roll out dough to 1/8-inch thickness. Cut into 6-inch circles. Brush edges of circles with water, and place 1 1/2 tablespoons Filling in centers. Fold circles in half, crimping edges with fork tines to seal. Place on prepared baking sheet, and bake 20 to 25 minutes, or until golden.