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Vegetable Turnover with Roasted Tomato Sauce Recipe

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Vegetable Turnover with Roasted Tomato Sauce
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Ingredients
25
Count
Nutrition
1298
Calories
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Ingredients:

Directions:

  1. Filling:
  2. In a large bowl, mix together the flour, salt and baking powder. Cut in the butter until mixture resembles coarse crumbs. Add eggs and milk and stir until dough holds together. Gather dough into a ball, wrap in plastic and chill for at least 2 hours.
  3. Meanwhile, heat olive oil in a large skillet over moderate heat. Add onion and saute until soft, about 10 minutes. Add salt, cayenne pepper and cumin seed and saute another 2 minutes. Add corn, bell pepper, jalapeno chili and chipotle puree and cook for another 5 minutes. Remove from heat and stir in cilantro. Adjust seasoning.
  4. Preheat the oven to 325 degrees F. Remove dough from refrigerator and divide into 4 to 6 pieces. Roll dough to about 9inches in diameter, and 1/4inch thick. Combine egg and water and brush edges of dough with egg wash.
  5. Place about 1/2 cup of filling on one side of each dough circle. Sprinkle filling with 1 tablespoon of grated cheese. Fold dough in half and use a fork to press down on edges and seal shut.
  6. Brush tops of turnovers with egg wash and cut 3 diagonal slits in the top of each turnover.
  7. Place turnovers on a baking sheet lined with parchment paper and bake in preheated oven for about 20 to 25 minutes, or until tops are golden.
  8. To serve, spoon warm Tomato Sauce onto plates, cut warm turnovers in half and place on plates.
  9. ROASTED TOMATO SAUCE
  10. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add whole tomatoes and roast until the skins char and begin to split and peel away. Add garlic cloves and roast until golden, about 2 more minutes. Transfer tomatoes to a blender. Pour vinegar into skillet with garlic and cook for about 2 minutes to reduce vinegar slightly.
  11. Add the garlic and vinegar reduction, to the blender, along with salt and pepper. Process until pureed. Slowly drizzle in remaining 1/2 cup olive oil while pulsing until incorporated.
  12. Return sauce to a small saucepan and keep warm until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1297.63 Kcal (5433 kJ)
Calories from fat 622.9 Kcal
% Daily Value*
Total Fat 69.21g 106%
Cholesterol 276.46mg 92%
Sodium 3168.41mg 132%
Potassium 974.47mg 21%
Total Carbs 135.95g 45%
Sugars 11.16g 45%
Dietary Fiber 8.96g 36%
Protein 31.1g 62%
Vitamin C 49.6mg 83%
Vitamin A 1.3mg 44%
Iron 15.2mg 85%
Calcium 482.8mg 48%
Amount Per 100 g
Calories 230.85 Kcal (967 kJ)
Calories from fat 110.81 Kcal
% Daily Value*
Total Fat 12.31g 106%
Cholesterol 49.18mg 92%
Sodium 563.66mg 132%
Potassium 173.36mg 21%
Total Carbs 24.19g 45%
Sugars 1.98g 45%
Dietary Fiber 1.59g 36%
Protein 5.53g 62%
Vitamin C 8.8mg 83%
Vitamin A 0.2mg 44%
Iron 2.7mg 85%
Calcium 85.9mg 48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.9
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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