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Veggie Turnovers with Marinara Sauce

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  • Complexity: medium


  • For the dough:
  • ¼ cup whole wheat flour
  • ¾ cup unbleached all-purpose flour
  • 1 tablespoon powdered sugar
  • 1/8 tablespoon butter chilled
  • 3 tablespoon canola oil
  • 1-2 tablespoon water
  • For the filling:
  • ¼ cup diced carrots ¼ inch dice
  • ¼ cup diced potatoes ¼ inch dice
  • ¼ cup diced parsnip ¼ inch dice
  • ¼ cup diced butternut squash ¼ inch dice
  • ¼ cup onion finely chopped
  • ¼ cup water
  • ¼ cup fresh or frozen peas
  • 1 tablespoon chopped parsley
  • Cooking spray
  • 1 egg beaten
  • Marinara sauce


  1. In a medium bowl mix flours sugar and salt, then use a fork to mix the remaining ingredients, gather dough into a ball and let rest for a few minutes. This dough is softer and more delicate than traditional dough so handle lightly and do not overwork it.

  2. Divide into 6 pieces on a lightly floured sheet of waxed paper roll out and have each into a 5 inch circle.

  3. In medium sauce pan heat oil over medium heat and cook onions for 2 minutes or until soft, add carrots, potatoes, parsnip and squash add water. Bring to a boil. Reduce heat and simmer 8- 10 minutes until vegetables are soft and the liquid has evaporated. Stir in peas and parsley. Let cool.

  4. Preheat oven to 400 degrees. Place 2 tablespoon of the filling on to the dough. Dip your finger in water wet half the edge of the dough fold to form turns over and seal edge with fork. Repeat until all the filling is used.

  5. Spray pan and place turnovers, brush with a beaten egg and bake until golden brown.

  6. Serve with a side of marinara sauce.

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