Ackee x Callaloo Empanadas

1. In a heated non-stick pan coated with cooking oil, add all ingredients up to the ackee (shredded king oyster mushrooms, chopped bell peppers, diced onion, minced garlic, chopped plum tomato, all purpose seasoning, salt & pepper). Sauté on medium-low heat, stirring frequently until fragrant and translucent. Add a little water if the mixture begins to stick. Add in ackee, stirring gently to avoid breaking the pieces too much. Stir in callaloo and sauté together for 30 seconds; add additional water if necessary. Set thyme sprigs on top, cover, and cook on medium-low for 5-10 minutes. Remove thyme and remove from heat.
2. Spoon the cooled mixture onto one side of an empanada disc, being careful not to overstuff. Fold the dough over and seal by using a fork to press the ends down on both sides.
3. Add empanadas to a heated pan filled with cooking oil. Fry on both sides until golden brown. Remove from heat and let cool. Enjoy with the spicy curry dip for an extra pop of flavor. 

Spicy Curry Dip: Mix vegan mayo, Jamaican curry powder, and scotch bonnet pepper hot sauce together.