Vegetable Garden Turnover

A golden crust that crumbles under the knife, revealing tender leeks and carrots slowly cooked in butter. The aroma of warm thyme and the flaky texture define every bite.

• Prep time: 30 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 700
• Protein: 13 g
• Carbs: 62 g
• Fat: 43 g

Ingredients

• 2 piece Puff pastry ( rolled out )
• 2 piece Leek ( sliced )
• 2 piece Carrot ( finely diced )
• 200 g Button mushroom ( sliced )
• 1 piece Yellow onion ( minced )
• 40 g Minimum butter sweet
• 100 ml Cream
• 1 piece Egg ( for glazing )
• 1 pinch Thyme
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Filling preparation

   Finely slice the onion and leeks. Cut carrots into small cubes and mushrooms into slices. Keep sizes regular for even cooking.

2. Sweating the vegetables

   Melt butter in a sauté pan. Add vegetables and thyme. Let them sweat over low heat until tender and translucent, without browning. Season with salt and pepper.

3. Adding cream

   Add cream and let reduce for a few minutes until the sauce coats the back of a spoon. Remove from heat and let cool completely to avoid soaking the pastry.

4. Assembling the turnovers

   Cut circles out of the puff pastry. Place a generous spoonful of filling in the center. Moisten the edges, fold over, and seal firmly by pressing with your fingers.

5. Glazing and baking

   Beat the egg and brush the surface. Bake at 200°C until the turnover is well puffed and has a shiny, amber color.

Chef's tips

• Ensure the filling is completely cold before assembling, otherwise the heat will melt the pastry fat and it won't rise correctly.
• For a perfect seal, don't use too much water on the edges; excess moisture prevents the pastry from sticking.

Storage

Store in the fridge for up to 3 days. Reheat in the oven at 150°C to maintain crispness; avoid using the microwave.