A turnover is a type of pastry in which a piece of dough is filled with either a sweet or savory stuffing, sealed and baked.
I tend to associate pastry with a sweet filling. But I came to know that savory and meat based fillings are very popular in Ireland and many other countries as well.
That is what I did, I filled it with an assortment of vegetables and crumbled paneer with the spices we favor and we have these vegetable turnovers.
I used the regular flour used to make chapatis and the dough didn't rise as much. I later learnt that adding vital wheat gluten makes a lot of difference.
Whole Wheat Flour 2 cups
All Purpose Flour 1 cup
Active Dry Yeast 2 1/2 tsp
Sugar 1 tsp
Butter 3-4 Tbsp (at room temperature)
Warm water as needed
Salt and Ajwain as needed
Onion 1/2 cup
Garlic grated 1 tsp
Carrots, Peas and Corn 1 cup
Sweet potato chopped, boiled and gently mashed 1 1/2 cups
Paneer crumbled 1/2 cup
Peanuts, roasted 2 Tbsp
Green chili + Cilantro crushed 2 tsp
Salt as needed
Oil 1 tsp
Method Of Preparation -
To prepare the dough -
In a bowl of warm water, add sugar and yeast. Mix well and set aside in a warm place for the yeast to get activated.
In a stand mixer bowl, add flours, salt and ajwain as needed. Rub in the butter so that the flour resembles bread crumbs.
Whisk and add the yeast solution and knead for about 10 minutes until the dough is soft and elastic.
Cover and set aside the dough for an hour or so for it to double.
To prepare the Filling -
In a heated pan, add oil and saute onion and garlic for about 2 minutes.
Add in the carrots, corn and peas. Cook for a minute or two until the veggies are just about cooked.
Add in the gently mashed sweet potato and crumbled paneer.
Mix in the green chili+cilantro paste and sprinkle salt as needed.
Crush the roasted peanuts and add it to the mixture. Remove from heat and set aside.
To prepare the Turnovers -
After the dough has doubled, deflate the dough, and divide into 12-14 portions.
Flatten each portion into a rectangle or any shape of your preference.
Arrange the filling in the middle of the rectangle(or any shape), seal the edges (I used the tines of the fork) and set aside on a parchment lined baking tray.
Preheat the oven to 375 °F. Bake them for about 20-25 minutes or until they are brown all over.
Remove from the oven and allow them to cool slightly.
Enjoy with a sauce of your preference.
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