Mahjouba

 Ingredients:

250 grams fine semolina
3/4 cup water
1 teaspoon salt
grapeseed oil
1 onion, thinly sliced
1 green chili, minced
1 small carrot, grated
3 roma tomatoes, chopped
1 tablespoon tomato paste
1 teaspoon cumin
salt and black pepper, to taste
2 tablespoons cilantro, chopped

Combine semolina with water and salt and knead until elastic. Divide into 5 balls, cover, and allow to relax for at least 20 minutes.

Meanwhile, cook the onion and green chili in the oil until onions are soft. Add the tomato and cook until wilted, then add the tomato paste, cumin, salt, and pepper. Simmer until mixture is thickened. Remove from heat and stir in the cilantro.

Roll out dough balls as thinly as possible and spread some of the tomato filling inside. Fold the edges over like an envelope to seal.

Prepare a large frying pan with oil and cook on both sides until golden and crispy.

Apple Turnovers

Ingredients:

2 apples, chopped
1/3 cup turbinado sugar plus 1 tablespoon
1 tablespoon flour
1 teaspoon cinnamon or pumpkin pie spice
2 tablespoons butter, melted
1/2 teaspoon vanilla
12 puff pastry squares

Toss apples with 1/3 cup sugar, flour, cinnamon, half the butter, and vanilla.

Fill each puff pastry square with the apple mixture and seal the edges with a fork.

Brush the tops of the puff pastry with the remaining butter and sprinkle with remaining sugar.

Bake on parchment paper at 350 for 30 minutes until golden.

If desired glaze with a mixture of 1/3 cup powdered sugar and 1 teaspoon water and serve with vanilla ice cream.

Jamaican Chard Turnovers

Ingredients:

1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
1 scotch bonnet or habanero pepper, seeded
2 green onions
2 cloves garlic
1/2 onion
1 tablespoon coconut oil
1 teaspoon jamaican seasoning (optional)
salt and pepper
10 cups swiss chard
2 ounces vegan cream cheese
30 sheets phyllo dough
1/4 cup vegan butter, melted

Combine peppers, onions, and garlic in the food processor. Pulse until finely chopped. Heat oil in the skillet and add vegetable mixture. Gradually add chard and cook until wilted. Stir in seasonings. Remove from heat and stir in cream cheese. Allow to cool slightly.

Brush sheet of phyllo with butter. Repeat until there are five layers cut the dough in half. Place some of the chard filling on corner of dough and fold unto triangle. Repeat with remaining dough. Brush with butter followed by egg wash if desired.

Make slits through the top with a sharp knife, making sure not to cut through the filling.

Bake at 350 for 25 minutes on parchment paper.

Empanadas

Ingredients:

3 cups flour
1/4 teaspoon salt
1/4 teaspoon garlic powder (optional)
3/4 cup butter, cut into pieces
1 egg
1/3 cup water, plus more

veggie filling:
red bell pepper, chopped
green bell pepper, chopped
anaheim pepper, chopped
jalapeno pepper, seeded and minced
black beans
corn
cilantro
adobo sauce
cumin

chorizo filling:
onion, chopped
soyrizo
pepper jack cheese, shredded
yukon gold potatoes, oven fried



In a mixer or food processor, combine butter, egg, salt, and garlic powder. Add the flour. Slowly stream in water until dough forms into a ball.

Roll out dough immediately. Cut out circles.

Prepare filling by tossing together all the ingredients.

Fill empanada rounds and seal shut with egg wash and fork. Refrigerate until dough is cold and solid.

Brush tops with egg wash. Bake at 375 for 30 minutes, until golden brown.

For avocado dipping sauce, combine sour cream, avocado, a minced jalapeno,salt, and lime juice. Serve with empanadas.