Bake Sale: Roasted Root Vegetable Turnovers

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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.


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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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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm