This recipe came about from being a proud SAVORY pie loving New Zealander, where pies are what a slice of pizza or a falafel is to a New Yorker. In other words… a staple, but instead of using a pie shell this easy method is footloose and fancy free form.
Savory Vegetable Turnovers (makes 8)
DOUGH (adapted from Food & Wine Magazine)
5 c all purpose (flour)
1 tbsp kosher salt
4 sticks (1 pd) unsalted butter cut into pieces
3/4 c ice water
1 large egg
1 tbsp cider vinegar
In a food processor (or in a bowl with a pastry cutter) mix flour and salt, Add butter and pulse into butter is size of a pea… transfer to bowl, make a well in center. In another small bowl lightly beat the egg, water and vinegar together. Add the liquid to the well in flour and stir. Using your hands gather dough into a ball and knead inside the bowl until it is evenly moistened. Divide in half, shape into disc, wrap in plastic and chill 3o mins.
FILLING
2 medium onions chopped
3 cloves garlic finely chopped
1 large yukon gold potato medium dice
3 small parsnips medium dice
1 zucchini medium dice
4 large ripe plum tomatoes roughly chopped
1 can navy or cannellini beans rinsed and drained
1 small bunch rainbow chard, regular chard or lacinato kale roughly chopped
1 tsp salt, 1 tsp pepper, 2 tsp mixed herbs such as (oregano, thyme, rosemary, sage)
1/4 c water
2 tbsp veggie oil
grated sharp cheddar
Heat oil in a non stick pan and saute garlic and onions until soft, about 5 mins, add potatoes and water, cook until potatoes are soft, about another 8 mins… add remaining ingredients (except cheese) and cook until everything breaks down and the water is evaporated, filling should be a “stew” like consistency. Cool.
Cut dough into 8 equal portions and roll into 6-7 inch circle. Using about 1/2 cup filling put onto one side of the dough, sprinkle with 3 tbsps of cheese and then fold dough over and pinch to seal edge. Repeat with remaining dough and filling.
Bake 375F for about 30-25 mins until pastry is golden brown.
