Winter Vegetable Puff Pastry Turnover
As a part of my budget series, this recipe comes out at £3.97 in total, making each turnover 99p each!
All you’ll need to make these vegetable puff pastry turnover is:
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1 onion, sliced
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1 medium potato, finely sliced
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60g-70g cavolo nero
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1 leek
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60-70g mushrooms
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1 tbsp olive oil
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2 tsp cumin seeds
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200g houmous
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Finely grated zest of 1 lemon
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2 tbsp chopped fresh parsley
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1 sheet of puff pastry
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Pinch of nutmeg (optional)
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1 tbsp non-dairy milk, for glazing
Firstly, slice the vegetables and fry the cumin seeds in a pan with some oil, and then add in the onion and leeks and fry until softened. Next, we will add in the mushrooms and cook until the water has evaporated.
Separately, blanch the cavolo nero and drain. Cavolo nero can be substituted for other kales, spinach, or even broccoli.
Now we can mix together the vegetables, along with hummus, lemon zest, salt and pepper, and parsley to create the filling.
Prepare the puff pastry by slicing into four squares. Now layer thinly sliced potato onto each square, leaving a gap around the edge for you to fold over and seal. Make sure not to overfill, so that there is room for this and they’re less likely to burst in the oven.
Next, top the potatoes with the filling and fold over each parcel, carefully sealing the edges with your fingers and adding crimping with a fork.
Finally, add three slits to the top of each pastry, brush with non-dairy milk. Now bake in the oven for around half an hour until golden, puffed, and perfect. I love these served with a side salad, or as a perfect to-go lunch or snack. They taste delicious hot or cold, so make extra if you’ve got a long week ahead!
Did you make this puff pastryu vegetable puff pastry turnover recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
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Winter Vegetable Puff Pastry Turnover
Ingredients
- 1 onion (sliced)
- 1 medium potato, finely sliced (finely sliced )
- 60-70 g cavolo nero (remove the core and shred)
- 1 leek (sliced )
- 60-70 g mushrooms (sliced )
- 1 tbsp olive oil
- 2 tsp cumin seeds
- 200 g hummus
- 1 lemon (finely grated zest)
- 2 tbsp fresh parsley (chopped )
- 1 sheet ready rolled puff pastry (use gluten free pastry for GFO)
- pinch nutmeg (optional)
- 1 tbsp non dairy milk, for glazing
Instructions
- Preheat the oven to 200°C fan.
- Heat the oil in a frying pan, add the cumin seeds, and fry for 2 mins. Add the onion and leeks and soften for about 5 minutes, then add the mushrooms and cook until reduced.
- Separately blanch the cavolo nero in boiling water for 3 mins and drain.
- Mix the cavolo nero into the leeks and mushrooms, and remove from the heat. Stir in the houmous, lemon zest and parsley, and season with salt and pepper.
- Cut the puff pastry into 4 pieces, and begin by arranging the potato slices neatly to cover one half of each piece, making sure to leave a border at the edge to fold the pastry back over onto.
- Add the vegetable mix on top of the potatoes, and brush the edges with milk. Fold over the opposite side of the pastry and seal with a fork.
- Add 3 diagonal slits into the top of each turnover. Milk-wash the tops of the pastries.
- Bake in the oven 25-30 minutes, until the pastry is golden brown and puffed up. Serve with a dressed mixed salad.
Notes
- You can substitute the vegetables here for vegetables of your choice, or ones that are in season.
- Make sure to keep an eye on your pastry in the last 5-10 minutes, so that it doesn’t go from golden brown to burnt and brown. Ovens can vary so I like to check up on it in the remaining minutes to get the perfect colour.
Video
Nutrition
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9 comments
Anna
Thanks for the recipe! I bought an onion because it’s in the ingredients list but the actual recipe doesn’t tell you to add one anywhere? Just wanted to point that out 🙂
Brigitte
Made this tonight and it was delicious. ♡
Madeleine Olivia
So pleased you enjoyed it!
Rabbit Whisperer
I always overstuff mine but this is delicious! My second time making it, and I had been craving it for weeks (it’s not winter…. No one tell)
travis christian
Wondering whether it would be better to blanch the potatoes? Do they cook well without? What happens to the onion? Looking forward to trying!
Madeleine OliviaAuthor
If you cut the potatoes thinly, then there is no need to blanch! Sorry the onions were missed in the method, but I have now added!
Nina Walser
So tasty, we love this recipe! (also recommend to try the more mediterranian version from Madeleines cookbook!)
Sasha
Hi Maddie can these be frozen? 🙂
Madeleine OliviaAuthor
Yeah!