Savory Garden Vegetable Turnovers

Recipe Ingredients

3/4 cup	46g / 1.6oz	Finely-diced onion
3/4 cup	82g / 2.9oz	Finely-diced carrot
1/2 cup	55g / 1.9oz	Finely-diced celery
2 tablespoons	30ml	Olive oil
1 1/2 cups	355ml	Red skin potatoes - scrubbed well,
		And cut into 1/2" cubes
1/2 cup	73g / 2.6oz	Finely-diced zucchini
2 teaspoons	10ml	Minced garlic
3 tablespoons	45ml	Freshly-chopped parsley
2 tablespoons	30ml	Nutritional yeast flakes
1 tablespoon	15ml	Freshly-chopped thyme
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2		Whole Wheat Turnover Pastry Dough - (see recipe)
		= (enough for 9 turnovers)

Recipe Instructions

In a non-stick skillet, saute the onion, carrot, and celery in olive oil for 3 minutes. Add the potatoes, zucchini, and garlic, and saute an additional 8 to 10 minutes or until vegetables are tender. Add the fresh herbs, nutritional yeast, salt, and pepper, and stir well to combine. Taste, adjust seasonings as needed, and set aside to cool.

Prepare the dough for the turnovers. Then cut the 5-inch and 6-inch circles of dough as described in the turnover pastry dough recipe. On each of the prepared 6-inch circles of dough, place 1/3 cups of the vegetable filling. Wet the edges of the circles of dough with water, place the 5-inch circles of dough on top of the filling, press down around the edges of the dough to seal, and crimp the edges with a fork.

Use a spatula to carefully transfer the turnovers to a non-stick cookie sheet, and bake at 350 degrees for 15 to 20 minutes or until lightly browned.

Serve the turnovers hot or cold. Allow them to cool completely on a rack before wrapping them individually in aluminum foil to preserve freshness. They can also be frozen in an airtight container after baking for later use.

This recipe yields nine 6-inch turnovers.

Variation: Other vegetables may be used in the turnovers such as, peppers, tomatoes, broccoli, cauliflower, peas, greens, beans, etc.

Source:
The Vegan Chef at http://www.veganchef.com

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