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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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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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am