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!
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
- In pan, heat oil and add cumin seeds.
- As seeds start to change color, add onions, then sauté until onions have softened and lightened in color.
- Add spices and ginger and cook for 1 minute.
- Add peas and corn and cook for 3-5 minutes.
- Take the pan off the heat and add potatoes and cilantro leaves, mixing well to make sure all ingredients have combined fully. Let cool to room temperature.
- If the puff pastry package is in ready-rolled sheets, cut into 4-inch squares. Otherwise, roll into a rectangle shape no thicker than approximately 2-3 mm.
- Taking a 4-inch square piece of puff pastry, spoon 1-2 tablespoons (or more, depending on filling preference and ease of managing filling in turnover) into one half of the pastry square, then turn the other side over to create a turnover shape.
- Brush the top surface with water and, using a sharp knife, make a couple of slits on top of the pastry to ensure hot air can escape during the baking process.
- Freeze turnovers on a baking sheet until they harden then put them in a Ziplock bag to be baked later, or place on a baking sheet a couple of inches apart and bake until golden brown and crispy (about 10-15 minutes).
- Serve hot with spicy mint chutney.
