Recipe: Vegetable Turnovers

So I made some veggie-filled turnovers today. These have possibly been my best yet. They look great in this photo, don't they? My previous experimentations of this recipe included parsnip and onion; I don't think there's ever been anything wrong with onion but parsnip has always been a bit too sweet, so it tastes too sour if it goes off.

The one I ate just now was pretty darn yummy, so on to the recipe:

INGREDIENTS

Carrot

Potato

Leek

Parsley

Vegetable Oil

The dough you've already made (see my recipe for turnover dough)

Step 1: Peel the potato and dice both it and the carrot, chop up the leek.

Step 2: Warm up the frying pan greased with some oil, add in the hard vegetables (potato and carrot) and heat up. Make sure the temperature is not too high (moderate will do) and stir before they sizzle.

Step 3: Grease the baking tray, or cover it with tin foil if you prefer. Keep stirring the vegetables and once the carrot begins to turn yellow, add the leek.

Step 4: Once the leek has been added, only about 5 minutes more should be needed before the vegetables are ready to be wrapped. Add parsley, or if you want something more reminiscent of Cornish pasties, use pepper instead.

Step 5: Bring out the hardened dough from the fridge. The fold lines should give you a good idea where to separate the sections. Have the rolling pin and flour ready in case you need to reshape each bit of dough before folding it around its filling (which I always do).

Step 6: Check the vegetables and if you think they're ready (taste test if unsure, since they're about to be baked you don't want them too soft), cut off the heat. If you're using a gas cooker, then have the heat at the lowest setting.

Step 7: Pre-heat the oven to roughly 200˚C, or gas mark 6 (I think). Finish preparing the individual turnover dough wraps; they should be somewhat rectangular but failing that, have them round for rounded turnovers.

Step 8: Put the filling in the centre of each dough sheet. Fold the sheets in half. Just to make sure they don't fall apart, I personally have the upper half fall short and fold over the lower part to seal in the filling.

Step 9: Place on baking tray and press fork along turnover edges (if you want). Put loaded baking tray into oven and leave to bake for 25-30 minutes. Once they take on a brown tinge they're ready to take out the oven and leave to cool.