Garam Masala - Indian Turnovers - A Perfect Snack
Updated: Oct 25, 2020
Each culture has one; a pastry or bread stuffed with delicious filling that is either fried, baked or steamed. Empanadas in Latin America, samosas in parts of Africa, Middle East and India, dumplings in Asia are the most commonly known. Whichever part of the world they come from, in whatever shape or form these are heavenly little packages of deliciousness.
Samosas are the ones I grew up with. Usually filled with a thin crisp filo like pastry. My mother would make everything from scratch. Strong aromas would fill the air as she'd make this filling of potatoes and peas. As it cooled down she'd make the dough which was entirely made with intuition and no recipe. She would proceed to roll-out these lace thin sheets that would now house the filling. All seams were covered till they were air-tight. On a tray, she would line them up into perfect little triangles ready for the hot oil. We would be waiting eagerly knowing the amazing treat that was about to come. These weren't made often and when they were, we'd be tortured by the memories of the last. My mother never allowed us anywhere near the kitchen when frying but at the table were 3 big smiles and 6 wide eyes watching for her arrival with the first batch.
Several times I have tried replicating my mother's samosas. I'd start early in the morning following all the steps as I remembered them. When I was done, I'd look up to discover it had been hours. Looking down, my heart would sink further, I had a mere 20 pieces of different shapes and sized samosas. While frying several popped and oil would seep into the samosa. Oh boy was it frustrating! Later I did get much better at forming them but lost most of the day and usually was too exhausted to actually eat any. As life got busier and adulting became necessary these little treats became few and far between. Memories of the samosas were vague and exhaustion gave way to losing interest. But the cravings would always be there which led me to this creation- the Indian turnover (or the lazy man's samosa)! For the purists I urge you to please put the pitch fork down and judge only AFTER you have tried it.
While it can never truly replace the crispy crunchy samosa pastry it is darn good substitute. The delicious spicy-tangy potato filling inside a flaky puff pastry is a snack that is perfect for on-the-go or even at breakfast. It can be made with meat, vegetables or even lentils.
Indian Potato- Pea Turnover
Time: 1 hour 30 mins
3 large russet potatoes, scrubbed
1 large onion, chopped
4 garlic cloves, minced
1/2 inch ginger piece, minced
4 tablespoons oil
2 teaspoons One Good Knife Garam Masala
1 teaspoon salt
1 cup sweet peas (frozen work best here)
1 lemon's juice
1/4 cup cilantro, roughly chopped
1 sheet store bought puff pastry, thawed
1 large egg, beaten
2 teaspoons water
In a large pot, on medium high heat, cover potatoes with water then bring to a boil. The drop to a medium heat for a simmer. 15-20 minutes later, using a knife pierce the potatoes to check doneness. When ready, the knife should run till the center without resistance. Drain from the water and set aside to cool.
Peel the potatoes then cut into 1 inch cubes.
Heat the oil in a large pot on medium heat. Add in the onions and sauté till translucent.
Add in the garlic and ginger. Sauté for 30 seconds.
Add in the One Good Knife Garam Masala sauté for another 30 seconds.
Add in the potatoes, peas and salt. Mix till all ingredients have combined.
Cook for about 1 minute. pour the lemon juice on top and sprinkle with cilantro.
Preheat the oven to 400 degrees F.
On floored surface roll out the puff pastry to a 15 inch x 15 inch square.
In a small bowl beat the egg and 2 teaspoons water for the egg wash.
Cut the pastry into 6 pieces of 5 inch x 5 inch squares.
Fill each square, in the center, with 3-4 tablespoons of the potato filling. Ensure you leave the edges clear of any filling.
Brush the edges with the egg wash and fold over the pastry to form a triangle.
Press the edges to seal it completely.
Make all six then set them on to a sheet tray. Brush the tops with the egg wash.
Bake for 15-20 minutes or till golden brown.
Cool and enjoy!