The Complete Vegan Air Fryer Cookbook by Susan LaBorde & Elizabeth Hickman

Author:Susan LaBorde & Elizabeth Hickman
Language: eng
Format: epub
Publisher: Sterling Epicure

First make the filling. Coarsely chop the California-blend vegetables.

In a small saucepan, cook the vegetables and mirepoix in 3 ounces of water until the vegetables become tender.

In a small bowl, stir together the cornstarch with 1 tablespoon of water to make a slurry.

Stir the slurry into the vegetable mixture, bring it to a boil, and boil for 2 to 3 minutes, until the sauce thickens.

Remove the vegetable filling from the heat and set aside.

Next make the crust. In a medium bowl, cut the shortening into the flour until well distributed.

Stir in the milk and form the dough into a smooth ball.

Dust a clean work surface with 2 tablespoons all-purpose flour.

Divide the dough into 2 equal portions.

Working with one ball of dough at a time, roll it out to 1⁄8-inch thickness, keeping it as square as possible.

Cut the dough into 4 equal squares.

Spoon 1 tablespoon of the filling slightly off center into each dough square.

With a finger dipped in water, moisten the edges of each square.

Fold one corner over to meet the opposite corner, forming a triangle, and press the edges to seal the turnover.

Use a fork to crimp all sides to ensure a tight seal.

Spray both sides of the turnovers with oil and cook at 360°F for 15 minutes.

Repeat steps 10 through 16 to cook the remaining batch.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.