April 10, 2003

Veggie Turnover

Hubby asked me to immortalize this one. It was awfully good. If only I could remember how I made it...

Ingredients

4 cloves garlic, finely chopped
1 stalk celery, sliced
1 small potato, quartered and sliced
2 green onions, finely sliced
2 tbsp olive oil
Dash cinnamon
1/2 tsp red pepper flakes
1-1/2 tsp dill
Splash soy sauce
1/3 cup vegetable broth
1 red pepper, sliced into small pieces
4 mushrooms, halved and sliced
1 small tomato, quartered, sliced, and drained
1 sheet puff pastry
1/2 cup shredded cheddar cheese
2 tsp softened butter

Preheat oven to 400°. Heat olive oil in skillet over medium heat. Add garlic, celery, potato, green onions, red pepper flakes, cinnamon, and dill. Saute until potatoes begin to become translucent.

Add soy sauce and vegetable broth. Add red pepper, cook until potatoes are almost, but not quite, easy to break with the spatula. Add mushrooms and tomato. Add more broth if mixture becomes dry, but be careful not to make it runny. Saute until potatoes are done.

Roll puff pastry on a lightly floured surface until it's about twice the original size of the sheet. Cut across the diagonal, forming two triangles. Sprinkle half the cheese in the middle of one side of each triangle. Spoon about 2/3 cup of the vegetable mixture over the cheese, reserving a little for garnish. Moisten the edges of the pastry and fold each triangle over, pressing edges firmly to seal. Brush lightly with butter. Bake for 15 minutes.

Serve with filling and topping (below).

Topping
Mix 1 part whole-grain dijon mustard, 2 parts Miracle Whip, and 4 parts each cream cheese and sour cream. Mix well, and serve with turnover.

Other bits: The salad was just salad, but the dressing was 4 parts olive oil, 1 part balsamic vinegar, a pinch of superfine sugar, and a large blackberry broken up. All whipped to a nice emulsion.