Sweet Potato Turnovers with Sweet Kraut & Vegan Orange Sour Cream
 
Makes 6 servings
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (28 grams) cold vegan butter
  • 2 tablespoons (28 grams) cold all-vegetable shortening
  • ¼ cup (50 grams) granulated sugar
  • 2 tablespoons (28 grams) olive oil
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon ground allspice
  • 4 to 6 tablespoons (60 to 90 grams) cold water
  • Sweet Potato Filling (recipe below)
  • Sweet Kraut (recipe below)
  • Vegan Orange Sour Cream (recipe below)
Instructions
  1. In the work bowl of a food processor, place flour, cold vegan butter, and cold shortening; pulse until mixture is crumbly. Add sugar, oil, salt, cinnamon, and allspice; pulse until combined. With processor running, add cold water, 1 tablespoon (15 grams) at time, just until a loose dough ball forms. Wrap dough in plastic wrap, and refrigerate for at least 10 minutes or up to 2 days.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 4½-inch round cutter, cut dough into 6 rounds. Place 1 tablespoon Sweet Potato Filling in center of each round. Fold dough over filling, and pinch seams to seal. Use a fork to crimp edges. Place on prepared pan.
  4. Bake until golden brown, 10 to 12 minutes. Let cool slightly. Serve with Sweet Kraut and Vegan Orange Sour Cream.
Notes
For a little extra sugar and spice, dust turnovers in cinnamon sugar right when they come out of the oven.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/sweet-potato-turnovers-with-sweet-kraut-vegan-orange-sour-cream/