2 Tbs. extra virgin olive oil, plus more for drizzling
3 cups flour
1 Tbs. curry powder
¾ tsp. salt
½ tsp. baking powder
4 oz. vegan margarine, cut into pieces
1 Tbs. canola oil
1 small onion, finely chopped (1 cup)
3 cloves garlic, minced (1 Tbs.)
1 8-oz. pkg. tempeh, crumbled
2 tsp. curry powder
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. dried thyme
½ tsp. ground allspice, optiona
¼ cup dark rum, optional
½ cup chopped green onions
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.
To make Filling: Heat oil in skillet over medium heat. Add onion, and sauté 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.
Preheat oven to 400°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 Tbs. 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.
