I found this recipe and all I could think of was how great it would be for horsekin and ponykin :D [as well as how yummy it looked!]
- 2 small golden beets, peeled and diced
- 1 small sweet potato, peeled and diced
- ½ of a parsnip, peeled and diced
- 1 carrot, peeled and diced
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
- 3 tablespoons pure maple syrup
- 2 teaspoons ground cinnamon
- 1 egg
- 2 teaspoons brown sugar
- Preheat oven to 400 F.
- In a medium-sized bowl, mix together diced beets, sweet potato, parsnip, and carrot. Toss the root vegetables with olive oil and salt.
- Spread vegetables on a roasting pan or Pyrex baking dish in a single layer.
- Bake for 15 minutes.
- Remove from the oven, toss, and spread vegetables again in a single layer.
- Bake for another 15 minutes or until the vegetables are fully cooked.
- Reduce oven heat to 375 F.
- Line two cookie sheets with Silpats or parchment paper.
- Cut each sheet of puff pastry into four squares.
- Place four puff pastry squares onto each cookie sheet.
- Place ¼ cup of roasted root vegetables in the center of each square.
- Drizzle approximately 1 teaspoon of maple syrup and sprinkle ¼ teaspoon cinnamon on top of each pile of vegetables.
- Starting with one of the squares, fold one corner of the puff pastry dough to the corner diagonally across from it, overlapping the edge by 1/8 inch and forming a triangle. Run your thumb along the entire folded edge and press down to tightly seal the opening. Repeat on each square until you have sealed all eight turnovers.
- In a small bowl, beat the egg.
- Brush egg on top of each turnover.
- Sprinkle ¼ teaspoon brown sugar on top of each turnover.
- Bake for 20 minutes or until puff pastry is flaky and slightly brown.
- Serve warm.
Source: Stefani Pollack @ Pauladeen.com