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.
prep time
30 Min
cook time
30 Min
method
---
yield
4 serving(s)
Ingredients
- 1 - favorite pie crust
- 1/2 cup broccoli florets chopped or frozen chopped
- 1/2 cup diced onions
- 1/2 cup water chestnuts chopped
- 1/2 cup peas, frozen
- 1/2 cup green peppers
- 1 cup cheddar, swiss cheese, or gruyere
- 1 tablespoon thyme
- 2 tablespoons olive oil
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
How To Make vegetable turnover
-
Step 1Chop 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.
-
Step 2Preheat 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Tag:
#Healthy
Keyword:
#savory
Keyword:
#cheese
Keyword:
#vegetables
Keyword:
#turnover
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