These Vegan Chickpea and Potato Turnovers are flaky, savory, and packed with flavor. Filled with spiced chickpeas and tender potatoes, they’re a delicious handheld snack or appetizer that’s perfect for meal prep, parties, or quick lunches. Serve them with your favorite vegan dipping sauces for a satisfying, plant-based treat!
This recipe uses one of my all-time favorite ingredients - chickpeas, which you can also find in Easy Falafel Pita Sandwich, Chickpea Coconut Curry Soup, and Vegan Chickpea Salad.
They are easy to make and use store-bought pastry dough for a quick turnaround.
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Why You'll Love This Recipe
I think pastry turnovers are incredibly versatile. I enjoy them as a snack or as a light lunch or dinner. I can also add any veggies and seasonings I have on hand.
They are great for parties and potlucks because they are easy to make in large batches and can be served hot or cold. It's a great meal to know how to make, but you must become friends with store-bought pastry dough to make it easy.
Ingredients
Here is what you'll need to make these easy turnovers. See the recipe card for details.
Ingredient Notes
- Store-bought pastry dough - Skip making dough from scratch and use store-bought vegan pastry. Many brands, like Pepperidge Farm Puff Pastry, offer vegan options without animal ingredients like butter. Just check labels—lots of options are out there! For more, check out Living My Life’s review of vegan pastry brands.
- Potatoes - a starchy potato like Yukon Gold is great. I sauté these with the onions, garlic, and carrots, but you can cook them separately, smash them lightly, and add them when you add the smashed chickpeas.
- Chickpeas- smash lightly if desired.
- Poultry seasoning - optional; substitute with another all purpose spice or chaat masala (this will change the flavor)
How to Make Vegan Turnovers
Make the filling
In a small pan, sauté the onion and garlic until they are soft and fragrant.
Add potatoes and carrots to the pan and sauté until they are soft, about 15 minutes (depending on how small you diced the vegetables). To prevent the vegetables from sticking to the pan, keep a cup of water close by and gradually add a few tablespoons at a time to release them.
While the potatoes and carrots cook, preheat the oven to 400°F.
Add the cumin, coriander, turmeric, and chili powder (if using) to the pan and cook for another minute.
Add the chickpeas and cilantro (if using) to the pan and mix together well.
Season with salt and pepper to taste.
Assembling The Turnovers
Roll out the puff pastry on a floured surface and cut each sheet into 4 squares.
Spoon a few tablespoons of the mixture onto half of each pastry square, enough to still fold the dough over and match the other end.
Brush the edges of the pastry with water and fold the pastry over to make a triangle.
Dip a fork in water and press the edges together firmly.
Make a couple of slits on top of the pastry to ensure hot air can escape during baking.
Place the turnovers on a baking sheet and bake in the oven for 10-14 minutes or until they are golden brown and crispy.
Serve hot, and enjoy!
Top Tip: If using store-bought pastry dough, check the instructions on the package indicating whether it should be defrosted in the refrigerator or freezer.
Serving Suggestions
- hese turnovers are delicious on their own, but if you know me, there has to be a dipping sauce. Try dipping them in a delicious vegan sauce or dressing like Easy Vegan Ranch Dressing or Vegan Chick-fil-A Sauce.
- For a light and refreshing meal, pair your turnovers with a side salad. A simple green salad with a lemon vinaigrette would be a great choice. You can also pair it with a Vegan Caesar Salad.
- They are portable and easy to eat, making them a great choice for an on-the-go snack.
- These turnovers can be a main course. Serve them with roasted vegetables or a grain salad for a filling and nutritious meal.
- Instead of buying pastry dough, purchase Mini Phyllo Pastry Shells, fill them with the filling, and serve them bite-sized as an appetizer for guests.
Recipe FAQS
You can use sweet potatoes, but they taste slightly sweeter than regular ones.
Yes, you can make these turnovers ahead of time and reheat them in the oven or microwave or, better yet, the air-fryer or oven.
Yes, you can freeze turnovers by individually wrapping them in plastic wrap or foil, placing them in a freezer-safe bag or container, and storing them for up to 2-3 months. To thaw, leave them in the refrigerator overnight, then reheat in the oven or microwave.
You can add other vegetables like spinach or mushrooms to this recipe for added nutrition and flavor.
Got a minute? I'd love for you to dive into the comments and rate this Vegan Chickpea and Potato Turnover recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Chickpea and Potato Turnovers
Ingredients
- 1 package puff pastry vegan brand like Pepperidge Farms; 2 sheets
- 1 small onion diced; ~150 g or 1 cup
- 3 cloves garlic minced
- 2 cups potatoes diced; ~300 g
- ¾ cup carrots diced; ~150 g
- ½ cup peas ~75 g
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- 1 teaspoon poultry seasoning
- ¼-½ teaspoon chili powder optional; adjust spiciness to your desired level
- 1 can chickpeas lightly mashed
- ¼ cup cilantro do not pack down when measuring; ~5 g
- ½ teaspoon salt to taste
- ¼ teaspoon pepper to taste
Serving Suggestion
- mint chutney or see post for other condiment ideas
Instructions
Filling
- Prep: Check the pastry dough instructions on the package for defrosting instructions.
- Sauté: In a small pan, sauté the onion and garlic until soft and fragrant.
- Add ingredients: Add the diced potatoes, carrots, and sauté until soft, about 15 minutes. Add a tablespoon of water and add periodically because the mixture will want to stick to the pan.
- Preheat: Preheat the oven to 400°F.
- Add spices: Add the cumin, coriander, and chili powder (if using) to the pan and cook for another minute.
- Add other ingredients: Add the peas, chickpeas, and cilantro to the mixture and stir well.
- Season: Season with salt and pepper to taste.
Assembling the pastry
- Roll: Pastry Roll out the puff pastry on a floured surface and cut into squares.
- Fill: Spoon a few tablespoons of the mixture onto half of each pastry square. Fill enough of the mixture to still fold the dough and meet the edges on the other side.
- Brush: Brush the edges of the pastry with water and fold the pastry over to make a triangle.
- Press the edges: Dip a fork in water and press the edges together firmly.
- Cut slits: Make a couple of slits on top of the pastry to ensure hot air can escape during baking.
- Bake: Place the turnovers on a baking sheet and bake in the oven for 10-14 minutes or until they are golden brown and crispy.
- Serve: Serve warm with a dip of your choice.
Regi Pearce says
Crispy, flavorful, and satisfying. These vegan chickpea and potato turnovers have the perfect balance of hearty filling and flaky crust. Great for a snack, meal prep, and dipping.