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Spicy Vegetable Turnovers

Name: Spicy Vegetable Turnovers
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. vegetable oil; 1 small onion, finely sliced; 2 garlic cloves, crushed; 1 green finger chilli, finely chopped; 2 tsp. brown mustard seeds; 2 tsp. garam masala; 1 tsp. turmeric; 75 g frozen peas; 250 g mixed roasted vegetables, we used potatoes, parsnips and carrots, cut into 1cm pieces; plain flour, to dust; 500 g block puff pastry; 1 medium egg, beaten; 1 tsp. nigella seeds, to sprinkle; 1/2 cucumber, peeled, halved lengthways and deseeded; 200 g Greek-style yogurt; 4 fat radishes, cut into matchsticks; small handful mint leaves, finely chopped; 1 tbsp. lemon juice

A cross between a samosa and a pasty, these vegetable parcels are flavoured with the spices of Bombay potatoes and served with a cooling yogurt sauce.

By The GH Kitchen TeamPublished: 06 January 2020

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A deliciously spicy way to use up leftover veg. Prepare to end of step 2 up to a day ahead; arrange on lined baking tray, cover and chill. Make raita up to 1hr ahead. Complete recipe to serve.

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Yields:

4 serving(s)

Prep Time:

45 mins

Cook Time:

30 mins

Total Time:

1 hr 15 mins

Cal/Serv:

518

Ingredients

For the turnovers

1 Tbsp. vegetable oil
1 small onion, finely sliced
2 garlic cloves, crushed
1 green finger chilli, finely chopped
2 tsp. brown mustard seeds
2 tsp. garam masala
1 tsp. turmeric
75 g frozen peas
250 g mixed roasted vegetables, we used potatoes, parsnips and carrots, cut into 1cm pieces
plain flour, to dust
500 g block puff pastry
1 medium egg, beaten
1 tsp. nigella seeds, to sprinkle

For the raita

1/2 cucumber, peeled, halved lengthways and deseeded
200 g Greek-style yogurt
4 fat radishes, cut into matchsticks
small handful mint leaves, finely chopped
1 Tbsp. lemon juice

Directions

1 Heat oil in a large frying pan over medium heat, add onion with a pinch of salt and fry for 7-8min, until softened. Add garlic and chilli, fry for 2min, then add spices and stir for 1min. Add peas, cook for 2min, until tender, then remove from heat. Stir in roasted vegetables and season. Cool.
2 Preheat oven to 220°C (200°C fan) mark 7 and line a large baking tray with baking parchment. Lightly flour a surface and roll out pastry to a 33cm (13in) square, about 3mm (1⁄8in) thick. Trim any wonky edges, then cut into 4 even squares. Put 1⁄4 of the vegetable mixture on one diagonal half of each rectangle (leaving a border), then brush around edges with egg. Fold empty half of pastry over vegetables and press edges to seal.
3 Transfer the turnovers to the prepared tray and brush all over with egg. Cut a few slashes into top of each parcel and scatter over nigella seeds. Cook for 12-15min until dark golden and crisp.
4 Meanwhile, make the raita. Coarsely grate cucumber, then squeeze the flesh in your hands over a sink to remove excess juice. Mix in a bowl with the remaining ingredients and some seasoning. Serve with the turnovers.

Per serving:

Calories: 518

Protein: 12g

Fat: 31g

Saturates: 17g

Carbs: 45g

Sugars: 8g

Fibre: 4g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time