Artichoke and Potato Tunovers

Day 118: The Baker’s Dozen

April 28, 2011

Always looking for appetizers that are quick and easy to entertain but take little time in the kitchen. The important thing when making appetizers for entertaining is to always make sure that you get time to enjoy the party. Make appetizers that you can make ahead and quickly assemble and pop in the oven or pull out when your guests arrive.

I like to bake very often as it requires skills in measuring and patience, that I don’t have much of. People wonder how I get so much done….it is because I get things done quickly because I have little patience. But sometimes I do like to take some time and smell the roses….or bake bread….or bake a cake from scratch. The Baker’s Dozen cookbook is full of  the take time and bake recipes that I like to make when it is raining or I find myself in a blizzard. This is a lovely cookbook based on friendship….there is not a better reason to write a cookbook!

The Ruling: I cheated and used store-bought pie crust dough. I think it is ok to cheat. It made a lot of filling and we ate the leftover filling as a potato salad, and it was tasty. When we baked it, it seemed to have lost some flavor. Easy appetizers to make as you can make ahead and pop in the oven when ready.

Artichoke and Potato Turnovers, page 153


  • 1 large all-purpose potato, peeled, cut into 1/2 inch cubes (1 cup)
  • 1 cup cooked and coarsely chopped artichoke hearts (you can use thawed frozen hearts)
  • 2 Roma or plum tomatoes, seeded and cut into 1/2 inch dice
  • 2 scallions, white and green parts, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 tablespoons sour cream
  • 2 teaspoons Worcestershire sauce
  • salt and freshly ground pepper, to taste
  • Savory pie dough


  1. Bring a medium saucepan of lightly salted water to a boil over high heat. Add the potato cubes and cook until barely tender, about 12 minutes. Drain and rinse under cold running water until cool.
  2. In a bowl, mix the potatoes, artichoke hearts, tomatoes, scallions, garlic, sour cream, and Worcestershire sauce. Season with salt and pepper.
  3. On a lightly floured work surface, roll out one disk of dough into a 1/8-inch-thick round. Using a saucer as a template, cut out 6-inch rounds; set the rounds aside. Gather up the scraps, cover, and return to the refrigerator. Repeat with the other disk of dough. Gently knead the scraps together and roll out again to make 10 rounds total.
  4. Place a spoonful of the filing on the bottom half of a round, leaving a 1/2-inch border. Fold over and use the tines of a fork to press and seal the edges closed. Place on a baking sheet. Repeat with the remaining rounds and filling. Cover with plastic wrap and refrigerate while preheating the oven.
  5. Position a rack in the center of the oven and preheat to 400 degrees.
  6. Bake the turnovers until they are golden brown and the edges are firm about 30 minutes. Cool slightly and serve warm.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at .  Need to contact MS. Simplicity privately, you can email her at  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.


1 Comment

Filed under Appetizers, Vegetarian

One response to “Artichoke and Potato Tunovers

  1. Pingback: Week In Review: April 23, 2011 | 365clevercookbooks

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