Monday, August 1, 2016


By Mary Kennedy

If you're looking for a light and delicious summer dinner, I'd like to give you one of my favorite recipes. It's for "Roasted Veggie Turnovers," and I found it in a old cookbook from the 1960's. Back in the day, the turnovers were cut into quarters and served as an hors d'oeuvre. But I found that the "larger" versions make 8 delicious dinner size servings.
They're incredibly easy to make. All you need is a box of puff pastry sheets (be sure to get the sheets and not the puff pastry "shells")

You'll need a platter of your favorite sliced or chopped veggies that you'll roast in the oven at 375 for about 30 minutes.
I always use a mix of red peppers, sliced zucchini or summer squash and a few slices of Vidalia onion. Just drizzle the raw veggies will a little olive oil (or just use an olive oil spray) and salt and pepper them. You can use whatever veggies you have on hand.


I also use mushrooms, but I like to saute these separately on the stove top, they will get too dry if you try and roast them.

I also add a package of cooked broccoli and cauliflower (you can cook fresh broccoli and cauliflower, but the frozen is a lot quicker.)
 Now, mix all the cooked veggies together and set aside.

In a separate bowl, grate a big chunk of cheddar cheese...At least 8 oz. I like a lot of cheese in the turnovers. Be sure to grate the cheese yourself,  don't buy the ready-made grated kind. They use a coating to keep the pieces from sticking in the grated versions--it's healthier to grate your own cheese.

Let the pastry sheets defrost on the counter for about 20 minutes.  Take the frozen sheets out of the box and out of the wrapping and place them on on a plate. Don't try to defrost them in the microwave, it will be disaster! There will be two sheets of puff pastry. 
Once the sheets have defrosted, carefully unroll them on the counter. Try not to tear them.  If they start to tear, they need to defrost for a few more minutes.

Use a rolling pin to make them a little larger. Using a sharp knife, cut each sheet into 8 squares. Top each square with the cooked veggies and then the cheddar cheese.  You can also add fresh parsley or basil. Pick up the corners of each square and fold them toward the center. 

Place the 8 filled squares on a cookie sheet and bake for about 30 minutes at 400 degrees. Watch them carefully, so they don't burn. They should be golden and delicious. You can brush the tops with an egg wash and sesame seeds but this is optional.

This makes a lovely summer meal, with a green salad or soup. 

Also. these turnovers freeze really well! Just wrap them individually in tinfoil and pop them in the freezer. They won't be quite as "puffy" as the first night, but they'll still be good.

Hope you give this recipe a try, it is one of my favorites! Bon appetit!

Mary Kennedy

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