In a large cast iron skillet, brown the meat over medium heat. Add the paprika, cumin, oregano, and ancho chile and mix well.
Reduce the heat to medium-low and let simmer for about 3 minutes to blend the flavors.
Stir in the cabbage, Anaheim peppers, jalapeño, carrot, onion, green onions, and garlic. Reduce the heat to low, cover, and simmer, stirring occasionally, for about 5 minutes, or until the vegetables are tender.
Remove from the heat and stir in the Worcestershire.
Spoon about 2 heaping tablespoons onto each dough circle. Fold over and crimp the edges with your fingers or a fork.
In a medium saucepan, heat 2 to 3 inches of oil over medium-high heat until about 350°F.
Fry the pies, a few at a time, until golden brown, about 2 minutes per side. Serve warm.
Notes
You can also bake at 350 degrees F. for about 20 minutes, or until lightly browned and dough has cooked through.