Savory Turnovers


Connor liked this when he was 1 year old, when we lived in Boston. Recipe makes four turnovers.

PASTRY
1 1/2 c whole wheat pastry flour, or 1/2 whole wheat, half unbleached white
1/2 t salt
1/4 lb (1 stick) cold butter, diced small
3 T ice water

Combine flour and salt. Mix in butter with a fork until crumbly and well blended. Mix in the water and then gently press dough into a ball. Knead lightly until it holds together, cut into 4 equal pieces and then roll out into circles about 6 inches in diameter. Fill each with a quarter of the filling of your choice, fold over and crimp edges together. Make a couple steam cuts in each turnover, brush with a little olive oil and bake on a cookie sheet for 20-25 minutes, until golden brown.

FILLING #1 – POTATO & MUSHROOM
1 onion, chopped
2 T olive oil
1 clove garlic, pressed
salt and freshly ground pepper to taste
1 large potato, peeled and cut into 1/4 inch dice
1/2 lb mushrooms, chopped
1 T fresh parsley, chopped

Saute onion for 3 minutes, add garlic salt and pepper and cook for a few minutes more. Add the potato and cook, occasionally stirring gently for 10 minutes. Add the mushrooms and cook 5 minutes more, until any water is absorbed. Remove from heat, stir in the parsley and let cool for 5 minutes before filling turnovers.

FILLING #2 – CHICK PEA & POTATO
1 onion, chopped
1 clove garlic, pressed
2 T olive oil
2 t ground coriander
1 t ground cumin
salt and freshly ground pepper to taste
1 large potato, peeled and cut into 1/4 inch dice
1 can chick peas, drained

Saute onion for 3 minutes, add garlic and spices and cook for a few minutes more. Add the potato and cook, occasionally stirring gently, for 10 minutes. Add the chick peas and cook 5 minutes more. Remove from heat and let cool for 5 minutes before filling turnovers.

Adapted from Complete Vegetarian Cuisine page 264

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