Vegetable Turnovers

    1 hour 10 min

    These vegetarian-friendly pies are simply divine. Puff pastry encases a creamy vegetable filling. Enjoy for lunch, dinner or general snacking.

    9 people made this

    Serves: 8 

    • 60g butter
    • 1 small leek, trimmed, washed and thinly sliced
    • 2 small carrots, peeled and diced
    • 1 small red pepper, seeded and diced
    • 1 small yellow pepper, seeded and diced
    • 1 small green pepper, seeded and diced
    • 125g crimini mushrooms, wiped and sliced
    • 75g frozen peas
    • 60g plain flour
    • 1 teaspoon ground coriander
    • 160ml single cream
    • 175ml milk
    • 4 tablespoons chopped fresh dill
    • salt and freshly cracked black pepper to taste
    • 4 sheets puff pastry, thawed if frozen
    • 1 egg, lightly beaten
    • 55g grated Cheddar cheese (optional)

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Heat the butter in a large frying pan. Saute the leek and carrots for 5 minutes. Add peppers, mushrooms and peas. Saute for 5 minutes over medium heat.
    2. Lower the heat and stir in flour and coriander. Add milk and cream gradually; stirring until smooth. Increase the heat, bring to the boil until the sauce thickens. Add dill, salt and pepper, stir and let cool.
    3. Preheat oven to 180 C / Gas 4. Cut each puff pastry sheet in half to make two triangles.
    4. Fill with cooled mixture and fold over to make a triangle squeezing the edges closed. Prick with a fork and place on greased baking tray.
    5. Brush turnovers with beaten egg and top with a sprinkling of cheese. Bake in preheated oven for 30 minutes.

    Freezing tips

    To freeze, simply place onto a tray and freeze until frozen. Place in a bag or sealable container for storage. To cook from frozen, bake for 50 minutes, but check after 40.

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    Reviews in English (1)


    Altered ingredient amounts. Add 1 diced potato and condensed cream of mushroom soup instead of milk and cream easy and tasty  -  22 Nov 2010