Pinto Bean, Green Olive, and Sweet Potato Turnovers
[Vegan]

For the Crust:

1. In a food processor, combine the flours, salt and cumin.  Pulse a few times.
2. Add the coconut oil and shortening and process until you get a fine-chunky mixture.  With the processor on, slowly pour in the water and process until the dough gathers in a ball.
3. Remove and knead a few times then divide the dough in half and cover each portion with plastic wrap and chill until firm.

For the Filling:

1. In a large bowl, lightly mash the pinto beans and the sweet potato.
2. Add the remaining ingredients and stir well.  Set aside until ready to assemble the turnovers.

Assemble the Turnovers:

1. Line two baking sheets with parchment and preheat the oven to 350F.
2. Working with one piece of dough at a time, roll out onto a lightly floured surface and cut into rounds.  Place the rounds on the prepared baking sheets.
3. Scoop up a couple of tablespoons of the filling and place off-center on a dough round.  Brush the edge with water and carefully fold one side of the dough over the other; crimp with a fork and then prick a few holes in the tops of the turnovers.  Proceed with remaining rounds.  If desired, lightly brush the turnovers with nut milk.  There will be leftover filling – time to get creative.
4. Bake the turnovers for 25-30 minutes or until golden brown.  Serve immediately or allow to cool, wrap well and store in the freezer for later.