Walnut Poblano Cabbage Turnovers

A new take on a classic empanada combining texture, taste and puff pastry

—

A few years ago, we were sent some vegan sausage that I used to make empanadas. While it was delicious, I’m not a huge fan of vegan ‘meat’ — but that inspired me to make a variation using ingredients I loved.   

I grabbed some walnuts and created my own ‘meat’ with them. Combining texture and taste I built my own version of an empanada using puff pastry, which is why I’m calling this a turnover instead. 

Preheat oven to 350

Serves 6 

Ingredients:

• 1 cup walnuts, toasted 3-4 minutes
• Red cabbage, ¼ large head or ½ of a small head, chopped
• 1 poblano pepper, chopped
• Olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fennel seed
• Salt & pepper
• 1 pack of puff pastry (take out 1 sheet an hour before using)
• ¼ cup melted vegan butter to wash puff pastry

Utensils:

• Sauté pan
• Cookie sheet
• Rolling pin

Directions:

1. After you toast and cool the walnuts, chop finely by hand or use a food processor, pulse till medium chunks.
2. In a sauté pan add olive oil and fennel seeds, stir around until fragrant. Then add poblano and cabbage with a splash more olive oil, add spices and sauce, cook until tender. Add additional seasoning to taste.
3. Set aside, while you divide puff pastry.
4. Lay out pastry, cut along divided creases evenly, then cut each sheet in half, roll out 4x4 square.
5. Mix walnut and veggie mixture together; add a little more olive oil if it feels dry.
6. In each square fill center, fold in a triangle, press edges together, lay on sprayed cookie sheet, and wash with butter.
7. Bake at 350 degrees for approximately 25 minutes (or until golden brown)...and enjoy.

Note: We serve the turnovers with a cilantro lime sauce, or spicy marinara.

—Lea Haas, Owner, The Garden Cafe Woodstock