Vegetable Pockets with Marinara

Vegetable Pockets with Marinara		Prep Time:  40 min
		Cooking Time:  25 min
		Serves 4
This vegetable pie is easy to make and is loaded with healthy vegetables. It takes awhile to cut the vegetables, but it's well worth the effort. The marinara sauce is made from scratch and is a great dipping sauce for this pie. Preheat oven to 415		Notes Preparing the vegetables is time-consuming, requiring all hands While one person cooks the chicken the other can prepare the sauce
3 sheets ready-made puff pastry	Remove from freezer to thaw
2 medium potatoes 1 cup carrots	Peel  and cut into ¼ inch cubes Place both in steamer until tender, about 15 min Remove from steamer and place in large bowl
2 cups pumpkin (raw, not canned)	Peel pumpkin and cut into 1 inch cubes Steam until tender, about 7 min Remove from steamer and add to the large bowl
1 Tablespoon olive oil 1 medium sweet onion	Heat over medium heat in large skillet Chop and stir until soft, about 3 minutes
1 Tablespoon olive oil 1 large boneless, skinless chicken breast Seasonings to taste	Cut chicken into ½ inch cubes In skillet, heat olive oil over medium heat, add chicken, cook until tender and no longer pink, about 10 min
1/2 cup vegetable broth 1/3 cup fresh or frozen peas 1 Tablespoon fresh cilantro, chopped	Add to vegetable mixture, cook over low heat, about 2 min Remove vegetarian’s portion
	Add chicken to remaining portion and stir
	Lay puff pastry on lightly floured surface cut pastry into 5" circles. Place 2 Tablespoons of vegetable mix on vegetarian's portion, brush edges with egg white and fold. Repeat for the omnivores portion
1 egg white	Whisk egg white and brush onto puff pastry
MARINARA SAUCE 1 Tablespoon olive oil 1 small onion, chopped 1 clove garlic, minced 2 tomatoes, peeled and chopped 1/4 cup red wine 1/4 cup vegetable broth 2 Tablespoons tomato paste 1/2 teaspoon dried basil 1/2 teaspoon dried oregano	Heat oil with garlic and onion Add tomatoes, wine, and broth and simmer for 15 min, stirring occasionally.Add tomato paste, basil and oregano and stir until hot. Bake 25 min or until golden brown

Vegetable Mixture