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Vegan Chickpea and Potato Turnovers
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Vegan Chickpea and Potato Turnovers
You can bake this lightly spiced filling in pastry, or wrap in tortillas or nann bread. You can also make the filling ahead of time and keep it in the fridge for quick meals.
Author: Mary Gillespie
Ingredients
  • FILLING:
  • 1 tablespoon vegetable oil
  • 1 medium onion finely chopped (1 cup)
  • 2 cloves garlic minced
  • 2 tablespoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 tablespoons water
  • 2 cups diced potatoes about 3 medium potatoes
  • 1 cup cooked chick peas
  • 1/2 cup green peas
  • PASTRY:
  • 1-1/2 cups whole wheat flour
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1/3 cup vegetable oil
  • 6-8 tablespoons cold water
Instructions
  1. PASTRY:
  2. In medium bowl, stir together whole wheat flour, all-purpose flour and salt.
  3. Sprinkle olive oil and vegetable oil over flour and mix together until the mixture looks like coarse crumbs.
  4. Sprinkle 6 tablespoons of water over mixture and stir together until it begins to form a ball. Add additional water as needed.
  5. Form dough into a ball and wrap or cover. Let dough rest in the fridge while you prepare the filling.
  6. FILLING:
  7. Place diced potatoes in pot and cover with water. Bring to boil on stovetop, and reduce heat to simmer. Cook for 5-7 minutes, or until potatoes are almost tender . You should be able to stick a toothpick or knife through a piece but without the potato falling apart. If they are slightly undercooked, don't worry - they will continue cooking when they are added to the other ingredients.
  8. While potatoes are cooking, heat pan over medium and add oil to heated pan. Add onions and cook for 2-3 minutes. Add garlic and continue cooking for 1-2 minutes until onions and garlic are softened. Do not let them brown. If the onions or garlic begin to brown, turn down the heat.
  9. Add spices (cumin, paprika, turmeric, mustard, ginger) and salt and pepper.
  10. Stir spices and onions together and cook for a minute, then add water and continue for 2-3 minutes.
  11. Add chickpeas and cooked potatoes, and stir to combine with spices.
  12. Stir in green peas and take mixture off the heat.
  13. Remove pastry from the fridge and divide into 10 pieces.
  14. Roll each piece out into a 6-8 inch circle. Place about 1/4 cup of filling in center of each round.
  15. Moisten the edge of one half of the circle with water, and bring the sides up to cover the filling.
  16. Press edges together to seal. Continue with remaining dough and filling.
  17. You can put turnovers in the fridge until you are ready to bake them. Bake in a preheated 375 degree F oven for 20 minutes or until pastry is lightly browned.
  18. Serve warm or at room temperature.
Recipe Notes

You can make the pastry in a food processor. Pulse flours and salt until mixed, then gradually add oils and pulse until crumbly. With motor running, add water and process until a ball forms.