Wednesday, December 16, 2009

Roasted Winter Vegetable Turnovers

I used parsnips, carrots, and squash for the veg in these turnovers. You can use any veggies you happen to have growing locally, or in your garden. I also used herbs from my garden : rosemary, flat leaf Italian parsley, sage,fennel seeds and thyme. You could also add some Swiss chard if you happened to have any. I also like to serve the turnovers with home made chutney. This chutney is made with apples from my friend's tree. Here's the recipe: 1 small squash, cut into 1" chunks 2 carrots, diced 2 parsnips, diced 1 onion, chopped 1 tsp. red pepper flakes 1/4 tsp. black pepper 2 tsp. fennel seeds 1 1/2 tsp. oregano 2 tsp fresh rosemary 5 Tb. parsley salt, 2 Tb. olive oil toss veg, herbs, salt and oil together and roast at 400 degrees for about 25 - 30 mins. spread the veggies in one layer, sparsely, on trays so they caramelize, and not steam. Pastry: 2 1/3 cups flour 1 cup whole wheat flour 1 1/2 tsp. salt 1 1/2 cups butter 1 large egg 2 T. milk. sift the dry ing. together, mix the wet, make a well in the centre of the dry ing. and mix in the wet to form a dough. Roll out and cut into circles or triangles for the pastries. Add the roasted veg to 1/2 cup cooked brown rice, 1 1/2 cups cheese, grated, 1/2 cup toasted pine nuts, and 1 lightly beaten egg. Place onto rolled out dough, wet the edges and fold over, pressing with a fork to seal. Bake @ 400 degrees for 10 minutes, then @ 375 degrees for 13-20 minutes.

1 comment:

  1. I just made savory vegetable turnovers, too, for our weekly food swap! Admittedly, yours are much prettier... Jennifer