Pinto Bean, Green Olive & Sweet Potato Turnovers

Garlicky pinto beans, sweet potatoes, and green chilies are lovingly wrapped in a spicy crust and baked until golden.






Make the crust

  1. 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.
  2. 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

  1. In a large bowl, lightly mash the pinto beans and the sweet potato. Add the remaining ingredients and stir well.
  2. Set aside until ready to assemble the turnovers. I made the filling a day ahead and kept it in the refrigerator.

Assemble the turnovers

  1. Line two baking sheets with parchment and preheat the oven to 350-degrees.
  2. 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.
  3. 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.
  4. 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.