Inspired by a visit to an Afghan restaurant, these little turnovers are deliciously fresh. If I say so myself. I'm not a great fan of fiddly cooking, still, I reserve the right to say this isn't fiddly. It just involves lots of chopping. And a bit of boiling. And rolling out pastry (shop bought in my case). OK, it's fiddly, and the pay-off makes it worth it. Little parcels of loveliness. I served these up with a tarator, a bit lumpy, because it was my first time making it. Tarator is a nut sauce, a bit like maionnaise (apart from my first attempt). The combination is perfect for vegetarians, vegans and anyone with tastebuds. If you are wheat intolerant the whole thing would work with rice pastry.
Oh, what's in it? Leeks, carrots, potato, coriander, teeny bit of dill, pepper and salt. The shop bought pastry is made just with oil.
RECIPE
Two large leeks (or a bunch of spring onions)
Two potatoes (cooked in their skins, peeled when cool enough)
Generous handful of finely chopped coriander (cilantro to some)
including stems
Pinch of dill
One large carrot, cooked
Ground black pepper
Salt
Tablespoonful of oil
½ block of ready-made puff pastry
Set the oven to Gas Mark 7/425F/220C
- Cut the leeks (or spring onions) into fine slices
- Cook gently over low heat in the oil – careful not to burn, you don’t want that caramel taste
- Peel the cooked potatoes and cut into very small cubes, chop up the carrots in the same way
- Take the softened leeks off the heat, season with pepper and salt and stir through all the other ingredients
You can make this mixture the day before if you want to
Roll the pastry out very thin, keeping the rectangular shape
Cut into nine square of approximately equal size
Put two heaped teaspoons of the mixture in each, moisten the edges of
the pastry, fold over, and crimp together with a fork
Snick a little hole into the top of the turnover (pasty)
Brush with egg if you like, to give golden colour
