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
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.
doris in The Secret Garden on May 19, 2013 at 3:11 pm
I love reading about your family and seeing your pictures. I respect the fact that you are teaching your son's family values because so much of that seems to be going by the wayside anymore..maybe someday we will meet and by that time your son's may even have their own cooking show.lol..wishing you lots and lots of love from this country girl's kitchen to Brooke Deen's kitchen of love.
Linda Miller in The Makings for a Perfect Father’s Day on May 19, 2013 at 11:44 am
Love this idea. I want to do this for my sister n law for the new addition of the family. What a wonderful way to celebrate a new baby in the family.
Kimberly McKinney in How to Host a Sip and See on May 19, 2013 at 10:54 am
I love Orchids but fine it hard to kept alive for very long. I love the way you display
Syndie Reynolds in Paula’s Love of Orchids on May 13, 2013 at 10:59 pm