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+ servings

Creamy Veggie Vegan Turnover

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Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Course: Main Course
Keywords: vegan, creamy, vegetable, pastry, turnovers, pastries
Yield: 12
Author: Kayla
  • 3 sheets vegan puff pastry*
  • 1 onion medium
  • 1 carrot
  • 1/2 cup peas
  • 1/3 cup plain flour
  • 1/3 cup water
  • 1 tablespoon vegetable stock powder
  • Preheat your oven to 200 degrees C (390 F), line a baking tray and set your pastry out to defrost while you prepare your filling.
  • Dice your onion and carrot while heating a small amount of oil in a frying pan on medium heat.
  • Fry the onion, carrot and peas in the frying pan until soft and then turn the heat to low.
  • Add the flour and veggie stock powder, stirring to coat the veggies, then immediately add the water and mix until the flour is dissolved into a creamy sauce. You may need to add a little more flour or water to get your desired consistency, continuing to stir.
  • Slice each pastry sheet into four equal squares.
  • On a lined baking tray lay out your pastry squares, pop roughly 1.5 tablespoons of filling into the centre and fold over the pastry into a triangle, use a fork to seal the edges and then use a sharp knife to stab 3 small lines into the top of each pasty so that steam can escape while they’re cooking.
  • Cook for 20 minutes or until golden and crispy. Let them sit to cool and enjoy!
*I use a vegan pastry by Australian brand Pampas but you can find more on PETA's Accidentally Vegan list.
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