Sunday, December 14, 2008
Root vegetable turnovers
So when I was talking on Facebook about having a surfeit of root vegetables, someone (Hi, Kris!) suggested pasties. She even sent me a pile of recipes . . . most involving lots of meat. Then I remembered I'd seen a recipe for vegetarian pasties in Sundays at Moosewood. But that wasn't quite right, either. S. helped me by mentioning the word turnover and reminding me to check Deborah Madison. At last, the pieces were coming together. Here's what I wound up with.
They are sinfully rich, thanks to the pastry -- but so satisfying on a cold dark December night . . .
The filling actually makes too much for this amount of pastry, I found. But fear not! I have at least two delicious suggestions for leftover filling.*
2 medium onions, diced
2 cups cabbage, chopped pretty fine (1/4 inch pieces, maybe?)
2 medium-small rutabegas, diced
1 celeriac, diced
2 medium carrots, diced
2 T olive oil
about 2 cups grated extra-sharp cheddar
salt and pepper to taste
Heat oil over medium heat; add onions and a few pinches of salt. After they've softened (5-10 minutes), add the cabbage. Continue to saute for another 5 minutes, then add the root vegetables (in my case, I added them as they got chopped). Saute for another 10 minutes or so after they're all added, and then put a lid on it and let them steam till the root veggies are tender, but not mushy. Salt and pepper to taste. Remove from the heat and let cool.
Meanwhile, make the pastry. I think basically any method or pastry would work -- this is what I did.
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/2 tsp salt
1 T sugar
12 T butter
1/4 to 1/2 cup ice water
Mix the dry ingredients. Cut the butter into little bitty pieces and add to the flour mixture. Work it together with your fingers until it resembles the proverbial "coarse meal." Sprinkle in enough water to help it cohere, then fridge it for about 30 minutes.
Now toss the cooled vegetables with the cheese and combine thoroughly.
Divide the dough into 6 pieces (or however many you want) and roll into "circles." Mine were, uh, rustic, to say the least. Calling them circles would be, how you say, generous. Notice I didn't take pictures of that stage -- though you can certainly tell from the finished product that they weren't quite circular.
Put a generous 1/3 cup of filling onto the circle, distribute the filling, and fold over and seal with a fork. Make 3 cuts on top of the turnover to allow steam to escape. Repeat with all remaining, and then bake for 30-35 minutes at 350. Let them cool for 5 or 10 minutes.
*Extra filling suggestions:
1. Make a pot of rice. When it's just done, and plenty hot, stir in a 1 1/2 cups of the root vegetable mixture, which you have left out for an hour so it's at room temp. The cheese will melt and it will be divine.
2. Now you have leftover rice with root vegetables and cheese. Never fear. Beat an egg or two, and stir in a cup or two of the rice-and-veggies mixture, as well as a splash of milk. Heat a little pan, and some olive oil, and make yourself a nifty little frittata.