Zucchini Cheese Turnovers

Submitted by Penny Gibbs on Sun, 11/28/2010 - 18:28

Summary

Yield
Prep time	1 hour

Description

An excellent way to use up all the zucchini in your freezer! Great for lunches, these turnovers are healthy, satisfying and freeze well.

Ingredients

1
c
cubed or shredded zucchini
1
c
cubed yam
1⁄4
c
chopped onion
1⁄2
c
grated parmesan
1⁄2
c
grated cheddar
2
T
whole wheat or spelt flour
1⁄2
t
dried thyme and sage
1
c
cottage or ricotta cheese
1

beaten egg
1⁄4
c
sesame seeds, divided

Instructions

Prepare Pastry: Truly no-fail wheat-free pastry: 1C cold butter, cut up; 1C spelt flour; 3/4C brown rice flour; 1/4C quinoa flour (or use 1C rice flour total); 1/2C ice water.

Pulse all above (except water) in a food processor, or use a pastry cutter, until mixture resembles coarse meal. Add water slowly until dough holds together. Form into a flattened ball, wrap in wax paper and refrigerate 1 hour.

Prepare Filling: (While dough is resting)

Cook zucchini, yam and onion in a small amount of water about 5 minutes or just until tender; drain well. Toss together parmesan, cheddar, flour, all but 1T of sesame seeds, thyme, sage, and 1/4 tsg salt. Stir zucchini, yam, onion and ricotta into cheese mixture. Stir 2T of the beaten egg into the mixture.

Remove pastry from fridge, roll out and cut out rounds. For snack-sized turnovers, make them approx. 5-6", for meal-sized turnovers, make them approx. 9". Spoon filling onto half of each circle, fold in half, moisten and seal the edges by pressing with a fork. Place on an ungreased baking sheet. Brush tops with the remaining beaten egg, top with remaining sesame seeds, cut slits in tops. Place in freezer for one hour to chill (it helps make the pastry light and flaky). Bake in a 400F over for 25-30 minutes.

Notes