I think I could eat one of these turnovers every day for lunch and be quite happy. I’d be grinning like the Cheshire Cat day after day after day. They have everything I love: beans, olives, sweet potato, smoky cumin, and crust. Especially crust. I like to make a big batch and put half in the freezer. Serve with salsa and/or cashew sour cream. If you’re not into making your own dough, use vegan puff pastry. Or go super simple and stuff whole wheat tortillas with the warm filling.

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Pinto Bean, Green Olive, and Sweet Potato Turnovers [Vegan]

Serves

6

Ingredients

For the Crust:

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup garbanzo bean flour
  • 1/4 tsp. cumin
  • pinch salt
  • 1/4 cup coconut oil (do not melt)
  • 1/2 cup vegan shortening
  • 6 tbsp. ice cold water

For the Filling:

  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 16 oz. can pinto beans, rinsed and drained
  • 1 cup cooked sweet potato
  • 1 4 oz. can green chiles
  • 1  1/2 tsp cumin
  • 1/4 tsp. chipotle chili powder
  • 1/8 tsp. smoked paprika
  • 1/2 cup green olives, chopped
  • salt and pepper, to taste
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Preparation

For the Crust:

  1. In a food processor, combine the flours, salt and cumin.  Pulse a few times.
  2. Add the coconut oil and shortening and process until you get a fine-chunky mixture.  With the processor on, slowly pour in the water and process until the dough gathers in a ball.
  3. Remove and knead a few times then divide the dough in half and cover each portion with plastic wrap and chill until firm.

For the Filling:

  1. In a large bowl, lightly mash the pinto beans and the sweet potato.
  2. Add the remaining ingredients and stir well.  Set aside until ready to assemble the turnovers.

Assemble the Turnovers:

  1. Line two baking sheets with parchment and preheat the oven to 350F.
  2. Working with one piece of dough at a time, roll out onto a lightly floured surface and cut into rounds.  Place the rounds on the prepared baking sheets.
  3. Scoop up a couple of tablespoons of the filling and place off-center on a dough round.  Brush the edge with water and carefully fold one side of the dough over the other; crimp with a fork and then prick a few holes in the tops of the turnovers.  Proceed with remaining rounds.  If desired, lightly brush the turnovers with nut milk.  There will be leftover filling – time to get creative.
  4. Bake the turnovers for 25-30 minutes or until golden brown.  Serve immediately or allow to cool, wrap well and store in the freezer for later.
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