Chickpea and Potato Pot Pie Turnovers
Ingredients
- 2 tbsp vegan butter
- 1 cup small diced Yukon gold potatoes
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 small diced yellow onion
- 1 tbsp yellow mustard
- 1/2 tbsp poultry seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup chickpeas
- 1/2 cup frozen peas
- 3 tbsp flour
- 1 1/2 cups veggie broth
- 1/4 cup soy milk
- 2 sheets vegan puff pastry
Preparation
In a large sauté pan, melt butter, add onions, carrots, celery, and potatoes, season with salt and pepper, and sauté on medium heat for 15 minutes until tender.
Add chickpeas, peas, mustard, and seasoning, and mix until distributed.
Add flour to coat all veggies and cook for 2 minutes until flour gets golden.
Add stock, keep stirring until sauce thickens, add soy milk, continue stirring, add extra seasoning if desired, and simmer for 10 minutes. Then let cool to room temperature and place in fridge for about an hour.
On a floured surface, cut each puff pastry sheet into four pieces. Roll out the dough to make squares a bit thinner. Add 1/3 to 1/2 cup of filling to one side to form a triangle, leaving a 1/4 inch border. Dab the border with water, fold the other half over to cover the filling, use the tines of a fork to seal edges, and make two narrow slits at the top of each turnover. Repeat until all dough is used, and carefully place on parchment paper. A spatula can be used for handling.
Bake the turnovers at 400°F for 30-35 minutes. Let cool a bit because the filling will be hot. Enjoy! Optionally top with Trader Joe’s EBTB seasoning.
