Veggie Turnovers

by | Last updated Dec 12, 2021 | Entrees, Recipes

This recipe has a Caribbean flavor!

Ingredients and Directions for Crust:

1/3 cup cold-pressed extra virgin olive oil

½ cup warm water

1 tablespoon lecithin, liquid

1 cup organic whole wheat flour

1 teaspoon salt

Directions for the Crust:

Blend first three ingredients together well.

Stir flour and salt together, and add to liquid mixture. Form a dough ball with fork or your hand being careful not to

overwork dough which will make the crust tough.

Roll out dough to about 1/8 inch. Cut into circles about five inches in diameter.

Ingredients for Filling:

½ onion, chopped

½ green pepper, chopped

2 medium potatoes, mashed

½ cup water

1 teaspoon lemon juice

3 tablespoons fresh green onions, minced

2 cups cooked lentils

¼ teaspoon coriander

¼ teaspoon rounded, cumin

1 teaspoon garlic powder

½ teaspoon sage

½ cup shredded coconut

½ cup coconut milk

Directions for the Filling:

Sauté onion and pepper in 3 tablespoons water.

Mix together the mashed potatoes, the listed ½ cup water, and lemon juice, and add to the sautéed onion and pepper.

Stir in all the other ingredients, excluding oil, keeping the heat low. Remove the pan from the heat. Stir in olive oil.

Place 2 tablespoons of filling on one side of each dough circle.

Fold each circle over in half, pressing the edges together with a fork.

Bake at 350 F for about 20 minutes, until the crust surface is golden brown.