Bake Sale: Roasted Root Vegetable Turnovers

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Bake Sale: Roasted Root Vegetable Turnovers

By Stefani Pollack

Flaky, buttery puff pastry, savory roasted root vegetables, a drizzle of pure maple syrup, and a sprinkle of ground cinnamon come together in these hearty roasted root vegetable turnovers (sometimes called hand pies).  The turnovers are sweet enough that they could pass as dessert, but it’s safe to serve them as a holiday appetizer or even as a lunch because they are filled with vegetables.

Note: Although there are specific root vegetables suggested in the recipe, any root vegetable combination will work as long as you have approximately 1 ¼ pounds raw, diced root vegetables.

Yield: 8 turnovers


2 small golden beets, peeled and diced
1 small sweet potato, peeled and diced
½ of a parsnip, peeled and diced
1 carrot, peeled and diced
2 tablespoons olive oil
½ teaspoon salt
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
3 tablespoons pure maple syrup
2 teaspoons ground cinnamon
1 egg
2 teaspoons brown sugar


Preheat oven to 400 F.

In a medium-sized bowl, mix together diced beets, sweet potato, parsnip, and carrot.  Toss the root vegetables with olive oil and salt.

Spread vegetables on a roasting pan or Pyrex baking dish in a single layer.

Bake for 15 minutes.

Remove from the oven, toss, and spread vegetables again in a single layer.

Bake for another 15 minutes or until the vegetables are fully cooked.

Reduce oven heat to 375 F.

Line two cookie sheets with Silpats or parchment paper.

Cut each sheet of puff pastry into four squares.

Place four puff pastry squares onto each cookie sheet.

Place ¼ cup of roasted root vegetables in the center of each square.

Drizzle approximately 1 teaspoon of maple syrup and sprinkle ¼ teaspoon cinnamon on top of each pile of vegetables.

Starting with one of the squares, fold one corner of the puff pastry dough to the corner diagonally across from it, overlapping the edge by 1/8 inch and forming a triangle.  Run your thumb along the entire folded edge and press down to tightly seal the opening.  Repeat on each square until you have sealed all eight turnovers.

In a small bowl, beat the egg.

Brush egg on top of each turnover.

Sprinkle ¼ teaspoon brown sugar on top of each turnover.

Bake for 20 minutes or until puff pastry is flaky and slightly brown.

Serve warm.


Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen. Why cupcakes? They bring out the kid in us! Visit Stefani at

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Reader Comments:


Paula your cakes and pies are the best . Love watching you and your guys cook.

By Rapsie Holt on November 11, 2012


A big thank you Mrs Dean for the wonderfull veggie recipes you put up, I appreceate a lot! Have yourself and your family a wonderfull Holyday season, best wishes to you all. Blessed be, Diane, Anjou Quebec

By Diane B. on November 09, 2012

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