Potato Turnovers
Potato Turnovers
Who says turnovers have to be sweet? When I was growing up in India, my school cafeteria served these savory turnovers and they were always a huge hit. From what I hear, they’re still served and still a favorite at that school! It is my mission to make them a favorite at my kids’ schools now as well; cheers to the 2018-19 school year!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 12
Ingredients
- 4 tablespoons grapeseed oil
- 1 teaspoon cumin powder
- 1 cup frozen peas (uncooked)
- 1 cup frozen corn (uncooked)
- 1 large onion (chopped)
- 2 teaspoons garam masala
- 2 tablespoons ginger (grated)
- Salt & pepper (to taste)
- 5 large potatoes (boiled, peeled)
- 1/2 cup cilantro leaves (chopped)
- 1 package puff pastry
Instructions
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In pan, heat oil and add cumin seeds.
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As seeds start to change color, add onions, then sauté until onions have softened and lightened in color.
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Add spices and ginger and cook for 1 minute.
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Add peas and corn and cook for 3-5 minute.
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Take pan off heat and add potatoes and cilantro leaves, mixing well to make sure all ingredients have combined fully. Let cool to room temperature.
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Take pan off heat and add potatoes and cilantro leaves, mixing well to make sure all ingredients have combined fully. Let cool to room temperature.
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If puff pastry package is in ready-rolled sheets, cut into 4-inch squares. Otherwise, roll into rectangle shape no thicker than approximately 2-3 mm.
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Taking 4-inch square piece of puff pastry, spoon 1-2 tablespoons (or more, depending on filling preference and ease of managing filling in turnover) filling into one half of pastry square, then turn other side over to create turnover shape.
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Brush top surface with water and, using sharp knife, make couple of slits on top of pastry to ensure hot air can escape during baking process.
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Freeze turnovers on baking sheet until they harden then put them in Ziplock bag to be baked later, or place on baking sheet a couple inches apart and bake until golden brown and crispy (about 10-15 minutes).
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Serve hot with spicy mint chutney.