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1
To make Filling: Cover raisins with boiling water, and let stand 5 minutes to plump.
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2
Drain, and set aside.
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3
Heat coconut oil in skillet over medium heat.
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4
Add onion and bell pepper; saute 5 minutes, or until soft.
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5
Stir in seitan, corn, garlic, oregano, thyme, and 1/2 cup water.
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6
Simmer 5 minutes, or until most of liquid has evaporated.
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7
Stir in olives and reserved raisins.
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8
Remove from heat, and cool.
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9
Stir in mozzarella.
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10
Preheat oven to 400F, and coat baking sheet with cooking spray.
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11
To make Wrappers: Whisk together flour, baking powder, and salt in large bowl.
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12
Stir in coconut oil until mixture resembles coarse sand.
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13
Place skim milk in measuring cup, and add 1/2 cup warm water.
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14
Stir skim-milk mixture into flour mixture to form soft dough, adding up to 1/2 cup more water, if necessary, to achieve desired consistency.
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15
Transfer dough to well-floured work surface and roll to ⅛-inch thickness.
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16
Cut into circles with 4-inch cutter.
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17
Brush edges of dough circles with water.
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18
Place 1 Tbs.
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19
filling in center of each dough circle.
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20
Fold into half-moons, and pinch edges to seal closed.
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21
Place on prepared baking sheet, and bake 12 to 15 minutes, or until golden brown.
