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Recipe Summary test

prep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, cover the potato with cold water, bring to a simmer and cook until fork-tender, about 15 minutes. Drain and let cool.

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  • Meanwhile, heat the oil in a medium skillet over medium heat. Stir in the onion, garlic, jalapeño, allspice and turmeric and cook until the onion softens, about 5 minutes. Remove from the heat, stir in the cooked potatoes and the frozen mixed vegetables and let cool.

  • Preheat the oven to 425°. On a lightly floured surface, roll out the piecrusts one at a time and cut three 6-inch rounds from each. Combine the scraps, roll out and cut out 2 more rounds.

  • Place 1/4 cup filling in the center of each round; season with salt and pepper. Moisten the edges with water, fold the dough over to form half moons and crimp the edges with a fork. Transfer the turnovers to a baking sheet and bake until golden, about 20 minutes.

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