Garlicky pinto beans, sweet potatoes, and green chilies are lovingly wrapped in a spicy crust and baked until golden.
1 1/2 cups whole wheat pastry flour
1/2 cup garbanzo bean flour
1/4 tsp. cumin
1/4 cup coconut oil (do not melt)
1/2 cup vegan shortening (I use Earth Balance)
~6 Tbsp. ice cold water
1 small onion, minced
2 cloves garlic, minced
1 16-ounce can pinto beans, rinsed and drained
1 cup cooked sweet potato (I roasted mine)
1 4-ounce can green chiles
1 1/2 tsp. cumin
1/4 tsp. chipotle chili powder
1/8 tsp. smoked paprika
1/2 cup green olives, chopped
salt & pepper, to taste
Make the crust
In a food processor, combine the flours, salt and cumin. Pulse a few times. Add the coconut oil and shortening and process until you get a fine-chunky mixture. With the processor on, slowly pour in the water and process until the dough gathers in a ball.
Remove and knead a few times then divide the dough in half and cover each portion with plastic wrap and chill until firm.
Make the filling
In a large bowl, lightly mash the pinto beans and the sweet potato. Add the remaining ingredients and stir well.
Set aside until ready to assemble the turnovers. I made the filling a day ahead and kept it in the refrigerator.
Assemble the turnovers
Line two baking sheets with parchment and preheat the oven to 350-degrees.
Working with one piece of dough at a time, roll out onto a lightly floured surface and cut into rounds – I used a small saucer and got three rounds per piece of dough. Probably one could get more, but I only like to re-roll the dough once. Place the rounds on the prepared baking sheets.
Scoop up a couple of tablespoons of the filling and place off-center on a dough round. Brush the edge with water and carefully fold one side of the dough over the other; crimp with a fork and then prick a few holes in the tops of the turnovers. Proceed with remaining rounds. If desired, lightly brush the turnovers with nut milk. There will be leftover filling – time to get creative.
Bake the turnovers for 25-30 minutes or until golden brown. Serve immediately or allow to cool, wrap well and store in the freezer for later.