Simple & Healthy Cooking

Sweet Potato
Turnovers

A wholesome, plant-based hand pie filled with spiced sweet potato, tofu, and fresh vegetables — baked golden in a whole wheat crust. Simple, satisfying, and nourishing.

Plant-Based Whole Wheat Baked
Savory sweet potato puff pastry turnovers, golden-baked
30 min Prep Time
15 min Bake Time
450°F Oven Temp
12–16 Turnovers
Plant-Based Dairy-Free
Back to Cooking

How to Make Them

  Part 1: Make the Filling
1

Fry the Tofu

Heat 1 TBSP of oil in a pan over medium-high heat. Add the tofu and season with 1 TBSP garlic powder and 2 tsp. salt. Fry for 10 minutes, stirring occasionally, until golden and slightly crispy. Set aside to cool.

Press your tofu with a towel before frying to remove excess moisture — this gives it a better texture in the filling.
2

Combine the Filling

In a large mixing bowl, combine all filling ingredients: sweet potato chunks, chopped onions, chopped celery, fried tofu, 2 TBSP ground coriander, 1 TBSP ground cumin, and 1 tsp. salt. Toss well until everything is evenly coated with the spices. Set aside.

The sweet potatoes will cook inside the dough during baking. Cut them small — about ½ inch cubes — so they cook through in 15 minutes.
  Part 2: Make the Dough
3

Mix the Dry Ingredients

In a separate mixing bowl, combine 4 cups whole wheat flour, 1 tsp. dried parsley, ½ tsp. ground sage, 1 tsp. ground coriander, and 1 tsp. sea salt. Stir together thoroughly with a fork.

4

Add the Oil

Pour in ½ cup of olive oil. Using a fork, stir or "cut" the oil into the flour mixture until it resembles coarse crumbs with pea-sized bits of oily flour throughout.

"Cutting in" the oil means pressing and mixing with a fork rather than stirring — this creates a flakier, more tender crust.
5

Add Water & Form the Dough

Add ½ cup of cold water and mix with the fork. Continue adding water, a little at a time, until the dough just comes together and forms a ball. Do not overwork it — stop as soon as it holds together.

  Part 3: Shape & Fill
6

Roll Out the Dough

Take a small amount of dough and roll it into a ball between your palms. Dip it lightly in flour, then place on a floured surface and use a rolling pin to flatten it into a long oval shape — roughly 5–6 inches long and ¼ inch thick.

Work one turnover at a time. Keep unused dough covered to prevent it from drying out.
7

Fill & Fold

Pick up the oval dough and rest half of it in the palm of your hand. Place a large spoonful of filling on that half. Fold the other half of the dough over the top of the filling like closing a book. Press firmly around the edges with your fingers to seal the turnover shut.

8

Trim & Place on Baking Sheet

Place the sealed turnover on a baking sheet. If the edges are uneven, use a knife or pizza cutter to trim off any excess. Add the dough scraps back to your remaining dough ball. Repeat until you have one or two pans filled.

No need to grease the pan — the olive oil in the dough prevents sticking.
  Part 4: Bake & Serve
9

Bake the First Batch

Preheat your oven to 450°F. Bake the first pan for 15 minutes, or until the crust is golden brown on the bottom and sides. While the first batch bakes, continue shaping and filling the remaining turnovers with the rest of your dough and filling.

10

Cool & Serve

Remove from the oven and let the turnovers cool on a wire rack or a clean cloth for at least 5 minutes before serving. Serve warm, or allow to cool completely before refrigerating or freezing. To reheat, place in a 350°F oven for 10 minutes.

These freeze beautifully! Make a large batch and keep a supply ready for a quick wholesome meal any day of the week.

  Tips & Notes

  • Make ahead: Baked turnovers keep in the refrigerator for up to 4 days or in the freezer for up to 2 months. Reheat at 350°F for 10 minutes.
  • Sweet potato size: Cut to about ½-inch cubes so they cook fully in the oven in 15 minutes. Larger chunks may not soften in time.
  • Dough consistency: It should be firm and pliable, not sticky. Add water one tablespoon at a time if needed.
  • Variations: Try adding chopped kale, diced bell peppers, or a pinch of cayenne to the filling for extra flavor and nutrition.