Blitva is a traditional Croatian side dish that stars Swiss chard, potatoes and a lot of garlic. Inspired by this side dish, I created a vegan turnover recipe that included all three ingredients, and then, added buttery, delicious vegan puff pastry and hearty chickpeas. The result is a savory, delicious pastry that makes a great meal!
A few notes…
- ・Not all frozen puff pastry is vegan. In the U.S., Pepperidge Farm Frozen Sheet Puff Pastry is vegan.
- ・The vegan cheese is optional, and to your taste. In the past, I have smeared some almond ricotta under the filling, topped it with vegan feta, or used a little vegan parmesan. It adds a nice salty, creamy element, but this recipe is still good without it.
- ・You may have some of the filling leftover. If you do, it tastes great on the side.
Vegan Puff Pastry Turnovers with Swiss Chard, Potatoes and Chickpeas
2 cups small dice Yukon gold potatoes
3 cups fake chicken broth
1 Tbsp olive oil
6 garlic cloves, finely chopped
15.5 ounce can of garbanzo beans, drained and rinsed
2 cups chopped Swiss chard (stems removed)
1-2 Tbsp lemon juice
17.3 ounce package of frozen vegan puff pastry, thawed (like Pepperidge Farms Frozen Puff Pastry)
Salt, to taste
Vegan cheese, to taste – optional (see note above)
1. Add the potatoes and broth to a medium saucepan. Cover with a lid, bring to a boil, then lower heat to medium-low. Boil for ~7 minutes, or until the potatoes are fork tender. Drain off the broth, and set aside.
2. In a large skillet, add the olive oil, garlic and a dash of salt over medium-low heat. Cook for about 30 seconds to flavor the oil, and then, add the drained potatoes and chickpeas. Cook for another 2 minutes.
3. Add ½ the Swiss chard, and cover with a lid for a minute, so the Swiss chard breaks down. Then, stir the chard into the potatoes and chickpeas. Add the remaining Swiss chard, and repeat the process.
4. Stir in the lemon juice, and then, taste the filling and make adjustments, if needed (Salt? More lemon juice?).
5. Preheat the oven to 400º F. Then, line a large cookie sheet with parchment paper.
6. Cut one sheet of puff pastry into 4 equal squares. Cut the second sheet of puff pastry into 4 equal squares. You should have a total of 8 squares.
7. Place filling in the center of every square. If you are using vegan cheese, add some at this time. In the photo above, I crumbled some vegan feta.
8. Then, wet your finger, and trace the perimeter of each of the squares. When you fold them over, the wet edges will seal better.
9. Fold puff pastry over the filling to form a triangle. Press together, and then, crimp the edges with a fork (see photo above).
10. Place the completed turnover on the cookie sheet lined with parchment. Repeat this process until all the puff pastry squares are folded, sealed and crimped.
11. Bake at 400º F for 18-21 minutes or until they are cooked through and crispy. Serve with any of the leftover filling on the side.