Sweet Potato Turnovers With Sweet Kraut Recipes

SWEET POTATO TURNOVERS WITH SWEET KRAUT & VEGAN ORANGE SOUR CREAM

Steps:

• In the work bowl of a food processor, place flour, cold vegan butter, and cold shortening; pulse until mixture is crumbly. Add sugar, oil, salt, cinnamon, and allspice; pulse until combined. With processor running, add cold water, 1 tablespoon (15 grams) at time, just until a loose dough ball forms. Wrap dough in plastic wrap, and refrigerate for at least 10 minutes or up to 2 days.
• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll dough to ¼-inch thickness. Using a 4½-inch round cutter, cut dough into 6 rounds. Place 1 tablespoon Sweet Potato Filling in center of each round. Fold dough over filling, and pinch seams to seal. Use a fork to crimp edges. Place on prepared pan.
• Bake until golden brown, 10 to 12 minutes. Let cool slightly. Serve with Sweet Kraut and Vegan Orange Sour Cream.
• Bring a medium stockpot of salted water to a boil over high heat. Add sweet potatoes, and boil until just tender, about 10 minutes.
• In the work bowl of a food processor, place sweet potatoes, brown sugar, vegan butter, vanilla, and salt; pulse until combined. Let cool completely.
• In a medium skillet, heat oil over medium heat. Add cabbage; cook for 3 minutes. Stir in brown sugar, cinnamon, allspice, and cloves; cook until sugar is dissolved, about 3 minutes. Add wine, and cook, stirring occasionally, until cabbage begins to wilt and turns a dark pink color, 8 to 10 minutes. Remove from heat, and let cool completely.
• In a small bowl, combine all ingredients. Refrigerate until ready to use.

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.