For the dough:
6 Tbs. cold butter
2-1/4 cups all purpose baking mix
1/4 tsp. cumin
1/4 tsp. dry mustard powder
1 cup milk
Cut the baking mix and spices into the butter with a fork or pastry blender until it has the texture of fine cornmeal. Add milk and stir. Proceed with instructions below.
For the filling:
1/2 cup cream cheese, softened
1/3 cup onion, minced
1/2 cup roasted peppers, minced
1 packet Bombay potatoes
Make the dough. Turn the dough out onto a floured cloth and divide into 10 parts. Roll out each part into a circle about 1/4” thick. Let the dough rest.
Blend onion and peppers into cream cheese. Drain excess sauce from potatoes and reserve. Stir potatoes into cream cheese. If mixture is too stiff, add reserved sauce.
Put 1/10th of the filling on each dough circle. Fold dough over top and use a little water as needed to seal them firmly. Crimp edges with a fork. Put each turnover on a non-stick cookie sheet. Bake at 350° for 20 minutes or until golden brown. Remove from oven and let stand for 5 minutes before serving.