WFPB recipes can be a challenge! Holiday recipes even more so!

These flaky turnovers are full of roasted root vegetables. They make a great entrée for Thanksgiving, but why not try them for Easter?

These are so versatile you can make them into smaller turnovers for a side dish or appetizer.

Roast butternut squash, carrots, brussel sprouts, and onion, then stir in some thick mushroom gravy. Season with poultry seasoning, salt and pepper. DONE!

Use store bought pastry sheets to make it easy.

These are savory and delicious!

How to serve!

Serve these with fluffy mashed potatoes and mushroom gravy, green beans with crispy onions and holiday dressing for a complete holiday meal. Try my quinoa dressing with this!

Why make these just one day a year?  Enjoy them now!

Appetizers?

Buy the premade pastry cups and fill them with the root vegetables. Top them with pecan halves.

Image of a vegetable turnover and Thanksgiving sidesThanksgiving. pie, turnover

Savory Veggie turnovers

Savory roasted vegetables make a tasty main dish or side dish depending on how large you care to make them. This recipe is for turnovers but instructions are there for the entree as well.
Print Recipe
Servings6
AuthorSnap Pea Sheep
Cost$8

Ingredients

  • 1 pkg Puff Pastry Sheets
  • 1 Butternut Squash
  • 1 Carrot
  • 1 Onion
  • 1/2 lb Brussel Spouts
  • 1 TSP Black Pepper
  • 1 TSP Himalayan Salt
  • 2 - 3 TBSP Flour For rolling out pastry

Mushroom gravy

  • 1 cup Mushroom Broth I use Pacific
  • 2 TBSP Flour
  • 1 TBSP Poultry Seasoning
  • 1 TSP Himalayan Salt
  • 1/2 TSP Garlic Powder
  • 1 TSP Black Pepper
  • 4 OZ Brown mushrooms This is one package. Packages vary from 3 to 5 oz. Use the whole package, no need to weigh.

Instructions

  • Take Puff pastry out of freezer 30 minutes before use. Set aside.
  • Peel butternut squash, remove seeds with a spoon. Cut into small cubes and set aside.
  • Remove skin from onion and dice into a medium dice (1/8" pieces).
  • Wash brussel sprouts. Remove any bruised or blackened leaves. Slice into quarters.
  • Peel carrot and slice lengthwise. Then cut carrot into a 1/8" dice.
  • Place vegetables on a cookie sheet. Pour on a cup of water, add salt and pepper. Bake for 45 minutes at 375 ° F.
  • Spread a few tablespoons of flour onto your bread board. Remove one pastry crust from the package and place on bread board. Rub a little flour on your rolling pin then use your rolling pin to roll out the pastry until it is about 1/3 larger in size. (If you do not have a rolling pin, a wine bottle or straight sided glass will work).
  • Cut pastry into 6 equal squares.
  • Clean and chop mushrooms into a fine dice.
  • Put flour into your saucepan and place on medium heat to brown the flour. Use a metal spatula to scrape the flour and keep it from burning. When flour appears to be a little browned, remove the flour and set aside.
  • Add mushroom gravy ingredients to the sauce pan and cook over medium heat until mushrooms have softened. Add in the flour and stir until thickened. (About 5 minutes). You want this gravy thick like Greek yogurt or pudding. Add more flour if necessary.
  • Add more salt, pepper, garlic or poultry seasoning to adjust the seasoning your taste.
  • Toss your vegetables into the gravy and stir to coat the vegetables.
  • Place vegetable mix on 1 half of each pastry square 1/2" from the edge. Distribute all of your vegetables before folding the turnovers. You may not be able to use all of your vegetables.
  • Fold your pastries into triangles. Use a fork to press down edges and seal the turnovers.
  • Bake according to package instructions on a cookie sheet with a rack. Preferably in a convection oven.

Notes

Used logo
This is a Snap Pea Sheep recipe.
To save calories, you can put the cooked vegetables in a casserole dish and top with one sheet of pastry.
In my photo, I used 1/3 of a pastry sheet for each large turnover. 
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