Whole Grain Turnovers

 Ok, so this one is not very lowfat, and not vegan.  But it is probably better for you than the store-bought turnovers because it includes whole grain.

1 cup Kodiak Power Cakes Buttermilk mix
a dash of salt

1 T butter or margarine
1 T shortening
1 egg (optional)

2 T soy milk (or other nutmilk)
canned pie filling 

Preheat the oven to 350 degrees F. Cut the butter and shortening into the dry ingredients until the mixture looks like dry bread crumbs. Add the egg, and enough soy milk to make a workable dough.  If you are leaving out the egg, increase the soy milk to make the right consistancy. (adding the egg makes the dough more tender when cooked,  leaving it out will make the dough more tough, but it works). 

Roll the dough on a well floured surface.  Make a 12X12 inch square, (the dough will be about 1/8 inch thick).  Cut the dough into 4 squares.  Put a small amount of your favorite kind of pie filling into the center of each square (there will be leftover pie filling.  You can freeze it for use later). Using a spatula to support it, fold one corner of the dough over to the opposite corner to form a triange.  Gently press around the edges to seal them. Repeat with the other squares. Use a spatula to carefully move the triangles onto a cooking sheet lined with parchment paper. Bake for 12 minutes, or until edges just start to brown. Cool

Icing

1 cup powdered sugar
1/4 t vanilla

dash salt

1 T shortening
1 T margarine
soy milk

Using a fork, cream the shortening and margarine into the powdered sugar/salt/vanilla mixture.  Add the soy milk 1 tsp at a time to make a nice spreading consistancy. Pipe onto the cooled turnovers.