Pumpkin & Potato Chickpea Turnovers

I love empanadas. I love turnovers. I love calzones. But I do NOT love making the dough for any of those dishes.

That being said, I almost never make empanadas. Or turnovers. Or calzones. Or any other veggie-filled version of a Hot Pocket-simply because I’m too lazy to make the crusty or flaky dough that encompasses it.

So what do you do when you REALLY want a doughy pocket filled with yumminess (and refuse to consume a Hot Pocket of course)?

You cheat.

I had two leftover frozen vegan pie crusts from Thanksgiving and since I’ve had enough pumpkin pie for one season, decided to use them for a turnover. And man, were they good! All I had to do was cook together the veggies and fold them into the pre-made pie crust and presto! I was done!

2 pre-made vegan pie crust (most at Whole Foods don’t have any animal products anyways)

2 medium or 3 small, red or gold potatoes, cubed and boiled

1 1/2 cups pumpkin puree

1 cup cooked chickpeas

1 yellow onion, chopped

1/4 cup fresh chopped parsley

1 tbsp olive oil

1 cayenne pepper, minced

1 tsp sea salt

1/2 tsp paprika

1/4 tsp turmeric

1/4 tsp white pepper

1/4 tsp nutmeg

• Preheat oven to 400 degrees
• Saute onion and cayenne pepper in olive oil for 7-8 minutes or until browned
• Stir in all remaining ingredients and cook for 5 more minutes, stirring continuously
• Spoon half of mixture onto one side of a pie crust and fold over-repeat on the other pie crust
• Lay onto floured baking sheet and bake at 400 degrees for 20-25 minutes