Beautifully sautéed veggies, cooked to simple perfection, wrapped in a delicious whole wheat crust, and baked up so you can hold them in your hand and have a wonderful veggie filled lunch or dinner. These Veggie Turnovers are a savory and perfect vegetarian meal!
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Wholesome and delicious
This is a recipe I learned to make when I first became vegetarian. It’s a very delicious and impressive recipe that’s really fun to make, and not much work.
I love the flavor of the whole wheat crusts. I think it makes the turnovers more filling.
Can I serve these with dipping sauce?
Fell free to serve the turnovers with dipping sauce. My husband prefers Alfredo sauce or marinara sauce with his. Ranch dressing would also be yummy! And, I could see that they would be good with honey mustard if you like that.
Use the filling as breakfast hash
The filling is great on it’s own as a breakfast hash as well. So sometimes I’ll make half a batch of the pastry crust and save the leftover filling for breakfast tomorrow to serve with a couple of fried eggs.
Just reheat the hash in a skillet while you make the rest of breakfast.
Can I make these ahead?
Yes, you can make these turnovers ahead.
If you want to make them earlier in the day, or the day before you intend to bake them, make the turnovers without putting the egg wash on them.
Place parchment in between each turnover, and place them in a tightly covered container, and pop them in the fridge. Take them out when you’re ready to bake them, and bake as directed.
The turnovers also freeze beautifully. So you can make up all 8 of them, bake off a couple for tonight’s dinner, and save the rest in the freezer for a delicious meal another day.
To freeze, simply make the turnovers as directed. Don’t put the egg wash on them. Then, pop them in a freezer safe container, and into the freezer. I like to separate them with a piece of parchment paper to make sure they don’t stick together in the freezer.
When you’re ready to bake, just take them out, and into the oven they go. Increase the baking time by 5-10 minutes.
Kind of like a homemade, but good for you, Hot Pocket.
Tips for making the turnovers
They are really easy to make. Sauté up the filling. Make the dough, and wrap the dough around the filling.
At first, the dough will seem like there isn’t enough liquid in the pastry. There is, just keep working it, and it will moisten.
I find that after folding, pinch the far edges together, then, I’m able to pick up the whole turnover, and pinch all the edges together with little to no breaking of the dough.
If the dough breaks (as you can see it did on one of my turnovers), you can either pinch that section back together, or use that as one of the steam holes in the top of the pocket.
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Beautifully sautéed veggies, cooked to simple perfection, wrapped in a delicious whole wheat crust, and baked up so you can hold them in your hand and have a wonderful veggie filled lunch or dinner. This is a perfect vegetarian meal!
- 2 tablespoons oil
- 1 onion peeled and chopped
- 1 large potato peeled and cut into ¼–inch dice
- 1 garlic clove crushed
- ¾ cup peeled and diced carrots
- 1 cup sliced leeks
- 1 red bell pepper chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 tablespoon chopped fresh parsley
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cups 100% or 85% whole wheat flour
- 1 teaspoon kosher salt
- 1 pound unsalted butter diced (two sticks or 1 cup)
- 6 tablespoons ice water
- 1 egg lightly beaten
Make the filling:
- Heat the oil over medium heat, and add the onion once the oil is hot. Sauté the onion for 5 minutes, then add the potato, garlic, carrots, leeks, and red pepper. Cook gently for 14 minutes, until the vegetables are just tender. Add the oregano, basil, parsley, salt, and pepper. Set the filling aside, and allow to cool.
Preheat the oven to 400° F.
Make the whole wheat pastry:
- Put the flour into a mixing bowl with the salt and the butter. Using a pastry cutter, cut the butter into the flour until the mixture resembles fine breadcrumbs, or if you don’t have a pastry cutter use your fingertips to rub the butter into the flour until it looks like breadcrumbs.
- Add the water and gently press the mixture together to form a dough. Mixture will be dry at first, but will come together as you continue to work it.
- Turn the dough onto a lightly floured pastry mat or work surface, and knead lightly, pressing it into a round, then roll it out using a floured rolling pin and short strokes, making sure the pastry doesn’t stick to the board.
Make the turnovers:
- Divide the pastry into 8 equal pieces, and roll each piece into a circle 6 inches in diameter.
- Spoon an eighth of the potato mixture onto each circle. Fold over the pastry, and press the edges together.
- Place the turnovers on a parchment paper lined baking sheet, make a couple of small cuts in the top of the pastry to allow steam to release, and brush the turnovers with beaten egg.
- Bake for 20-25 minutes, until golden brown.