vegetable turnover
(1 rating)
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.
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(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For vegetable turnover
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1favorite pie crust
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1/2 cbroccoli florets chopped or frozen chopped
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1/2 cdiced onions
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1/2 cwater chestnuts chopped
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1/2 cpeas, frozen
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1/2 cgreen peppers
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1 ccheddar, swiss cheese, or gruyere
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1 Tbspthyme
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2 Tbspolive oil
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2 Tbspbutter melted
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1 tspgarlic powder
How To Make vegetable turnover
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Vegetable Turnover:
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