If I can feed it to my kids and their friends and they ask for seconds, it’s a success.
Cue Cannellini Potato Turnovers.
The filling is easy to make (just mash all the ingredients together) and you can use it with this quick recipe for an oil-based pastry for a fast, fuss-free meal. Or just use your favorite pastry instead.
Cannellini beans – or white kidney beans – make a smooth filling, but you can also use chickpeas if that’s what you have on hand.
Toss in a handful or two of chopped greens if you are so inclined, which I do when the chard and spinach are growing exuberantly.
The filling makes enough for 20-24 turnovers. If you don’t want so many, you can keep the rest in the fridge for 2-3 days to use later. (It will also work well as nuggets. Just scoop spoonfuls of the filling and form into balls. Roll them in some breadcrumbs and bake for 20 minutes at 350 degrees / 176 degrees C.)
- 2 cups / 500 ml cooked cannellini beans or chickpeas or 1 19 oz / 540 ml can, drained and rinsed
- 3 medium potatoes peeled and cooked (see note)
- 3 cloves garlic minced
- 1 teaspoon / 5 ml salt
- 1/4 cup / 60 ml lemon juice
- 1/4 cup / 60 ml chopped parsley
- 1 green onion chopped
- 1/2 teaspoon / 2.5 ml chili pepper flakes
- 1/4 teaspoon / 1.25 ml ground pepper
- Optional: 2 cups / 500 ml chopped greens for example: spinach, kale or chard
- 1 batch of pastry enough for a double crust
Preheat oven to 375 degrees F / 190 degrees C. Line baking sheets with parchment paper, or brush very lightly with oil.
In mixing bowl, combine all ingredients except pastry and mash together until well-blended.
Divide pastry into 24 balls and roll each out into a 4-5 inch / 10-12.5 cm circle.
Place 2 tablespoons of filling on one half of each pastry circle. Dampen edges of circle with a finger dipped in water, then fold the top of pastry over filling. Seal edges and turn edge up and over to create a more decorative edge, or press lightly with a fork.
Place turnovers on prepared baking sheets, and cut a slit in the top of each one. The turnovers will not spread or leak much during cooking, so you can place them quite close together on the tray.
Bake for 20-25 minutes or until lightly browned.
The filling will be very hot. Let it the turnovers cool slightly before serving. Can be served warm or cold.
You can use leftover mashed potatoes (about 1-1/2 cups / 375 ml) or prepare 3 medium potatoes for the recipe.
In microwave: pierce unpeeled potatoes with a fork and place in microwave. Cook on high for 3-5 minutes or until the potatoes can be pierced easily with a knife. Let cool, then peel and proceed with recipe.
On stovetop: peel potatoes and cut into large chunks. Place in a pot of water and bring to a simmer over medium heat. Let the potatoes simmer for 5-7 minutes or until they can be pierced easily with a fork. Drain potatoes and proceed with recipe.