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!
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.