Sweet Potato Turnovers With Sweet Kraut Food

SWEET POTATO TURNOVERS WITH SWEET KRAUT

Steps:

• 1. To make the sweet potato filling, bring a medium pot of salted water to a boil over high heat. Boil the sweet potato chunks just until tender, about 10 minutes.
• 2. Drain the potatoes, reserving 1/4 cup of the cooking water.
• 3. Transfer the hot potatoes and reserved cooking water, the brown sugar, vegan butter, vanilla, and salt to a medium bowl. Beat with a hand mixer until totally smooth, then set aside to fully cool.
• 4. Meanwhile, make the sweet kraut. Heat the oil in a medium sauté pan over medium heat. Add the cabbage and allow it to start to sear for about 3 minutes, then add the brown sugar and spices. Let the sugar start to melt with the cabbage juice for another 3 minutes, then add the Riesling. Allow the cabbage to cook down and steam itself for another 8 to 10 minutes. The cabbage will now be dark pink instead of purple. Remove the pan from the heat and let it cool fully.
• 5. While the potatoes and kraut are cooling, make the turnover crust. Pulse together the flour, vegan butter, and vegan shortening until it looks chunky and sandy. Add the sugar, olive oil, cinnamon, salt, and allspice and pulse again. While pulsing, slowly drizzle in 2 to 3 tablespoons cold water, little by little-just until a loose dough ball is formed and spins around the bowl of the food processor. Wrap the dough in plastic wrap and refrigerate for at least 10 minutes or up to 2 days.
• 6. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
• 7. On a work surface dusted with flour, roll out the dough to 1/4 inch thick. Use a 4-inch-wide circle cutter to stamp out the turnover shells. Place 1 heaping tablespoon of the sweet potato filling in the center of each dough circle. Bring the edges of the circle together, forming a half circle, and pinch them together tightly. Use a fork to crimp the edges of the seal. Arrange the turnovers on the prepared sheet pan.
• 8. Bake the turnovers until golden brown, 10 to 12 minutes. Remove from the oven and allow to cool slightly. Arrange on serving dishes with the sweet kraut and serve.

SWEET POTATO TURNOVERS

Steps:

• In a large saucepan, combine filling ingredients. Cook over medium-low heat for 12 minutes or until thickened, stirring occasionally. Cool. , For pastry, combine the flour, baking powder and salt in a bowl. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. , Divide into 12 portions. On a floured surface, roll each portion into a 6-in. circle. Spoon 1/4 to 1/3 cup filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. , Place on greased baking sheets. Brush with milk and sprinkle with sugar. Cut slits in top. Bake at 425° for 15-20 minutes or until golden brown.

OUTTA SIGHT SWEET POTATO TURNOVERS

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes in a medium pot and cover with water. Bring water to a boil over medium heat and cook until soft, approximately 20 minutes. Use a fork to pierce the potato to see if it is tender. Drain the potatoes and let to cool.
• When the potatoes are cool enough to handle, peel off the skin. Cut the potatoes into large chunks and add to a mixing bowl. Mash with a potato masher or fork. Add the sugars and mix thoroughly. Stir in the lemon zest, ground almonds, cinnamon, anise extract and honey.
• Roll out 1 of the pastry sheets on a floured cutting board. Using a 3 to 3 1/2-inch biscuit cutter, cut out as many circles of the dough as possible. Put a dollop of sweet potato filling on each circle, then fold the circles in half to form a half moon. Press the edges together with a fork to seal and arrange on sheet tray lined with parchment. Repeat with the remaining pastry sheets and filling. Brush the top of each turnover with beaten egg.
• Bake until golden brown, approximately 15 minutes. Remove and allow to cool for 5 minutes. Arrange on a serving platter, dust with powdered sugar and serve.

SAUERKRAUT & POTATOES

Steps:

• Place the sauerkraut in a pan. Push the potatoes into the sauerkraut.
• Sprinkle over the onion and apple pepper and dot with butter. Add water.
• Bring to the boil and then turn down heat and simmer gently until potatoes are cooked. About 30-40 minutes Check liquid level making sure it doesn't catch. Serve.

ALLSPICE SWEET POTATOES

Steps:

• Preheat oven to 350°F.
• Spray casserole dish with non stick oil.
• Drain juices off of potatoes (set aside 1 cup juice for later).
• Put potatoes in casserole dish.
• Mix your sugar and allspice together in bowl.
• Sprinkle blended mix of sugar and allspice over potatoes.
• Pour remaining 1 cup juice over potatoes.
• Now cut the cube of butter into patties and lay on top of potatoes (all around edges and center).
• Cook on 350°F for about 30-35 minutes.
• Now place marshmallows all over the top of potatoes.
• Brown the tops of marshmallows to a lite golden brown.
• Note: Watch your marshmallows carefully they brown fast.

SWEET POTATO TURNOVERS

Steps:

• Preheat oven to 400 degrees.
• Place the cooked sweet potatoes in a bowl and add the 1/2 cup coconut milk and butter. Beat with a hand mixer until smooth. Add the roasted garlic, thyme, salt and pepper and beat to incorporate.
• In a small bowl whisk together the other 2 tablespoons of coconut milk, 1 tablespoon maple syrup, and the olive oil. Place one sheet of puff pastry on a cutting board and cut into 9 equal size squares. Add about a teaspoon of the potato mixture in the center of each square. Brush the perimeter of each square with the coconut milk and olive oil mixture. Fold the puff pastry over the mixture forming a triangle shape. With a fork crimp the edges in order to ensure no filling escapes during baking.
• Brush the tops of each of the turnovers with some more coconut milk and olive oil mixture. Place on a lightly greased baking sheet and bake for about 15 minutes at 400 degrees F or until golden brown.