Vegetable Turnover



My daughter introduced me to this turnover. She is a vegetarian and did not use the cheese and made her own dough.

I added the cheese and decided to use a pie crust which made it flakier than you can imagine. Enjoy! If you are on weight watchers you can leave off the garlic butter and use less cheese.


★★★★★ 1 vote

30 Min
30 Min


  • 1
    favorite pie crust
  • 1/2 c
    broccoli florets chopped or frozen chopped
  • 1/2 c
    diced onions
  • 1/2 c
    water chestnuts chopped
  • 1/2 c
    peas, frozen
  • 1/2 c
    green peppers
  • 1 c
    cheddar, swiss cheese, or gruyere
  • 1 Tbsp
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    butter melted
  • 1 tsp
    garlic powder

How to Make Vegetable Turnover


  1. Chop all vegetables and add olive oil to a skillet over medium heat. Add vegetables and cook for 8-10 minutes. Vegetables only. Take the vegetables out of the skillet and place in a bowl to cool. Stir in thyme.
  2. Preheat oven to 350 degrees. Cut pie crust into quarters so that you have 4 turnovers. Fill each one with one quarter of the cooked vegetables and sprinkle the cheese over the vegetables and close the pastry by crimping the edges or using a fork dipped into water to seal. Brush with garlic and butter and bake for 25 minutes until golden brown.

Printable Recipe Card

About Vegetable Turnover

Course/Dish: Other Main Dishes
Other Tag: Healthy

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