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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.
Servings: 6
Author: Snap 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.