Herbed Potato Turnovers Recipes

FAVORITE HERBED POTATOES

Steps:

• In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.

TUNISIAN POTATO TURNOVERS

Steps:

• Boil potatoes in salted water until they mash easily, about 15 minutes.
• Drain and mash with potato masher until smooth.
• In small frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes.
• Cook slowly--reduce heat if it starts to brown.
• When onions are soft, stir in potatoes, parsley, cilantro, capers, salt and pepper.
• In a small bowl, beat egg yolk to blend; add to potato mixture and mix well.
• In another small bowl, beat egg white to blend.
• Cut egg egg roll wrapper into four squares (keep covered with plastic wrap until ready to use or it will dry out).
• Place about 1 1/2 teaspoons potato mixture in the center of each square.
• Brush edges lightly with egg white.
• Fold each square diagionally over filling to form a triangle; pinch edges to seal.
• Pour 2 inches of oil into a heavy 5-quart pan over medium heat.
• When oil reaches 375 degrees F, using a slotted spoon or a mesh basket and working in batches of 6 to 12 (cook only what will fit easily in one layer) lower pastries into oil.
• Fry until golden brown, turning once, 3 to 5 minutes total.
• Transfer to paper towel-lined baking sheets to a 200 degree F oven and keep warm up to 30 minutes.
• Allow oil to return to 375 degrees F before you put in next batch.

BOULANEE (AFGHANI POTATO TURNOVERS)

Steps:

• Wash the potatoes, peel, chop into large pieces and boil for 20 minutes or until tender.
• Drain the water and mash the potatoes thoroughly.
• Mix in all spices, green onions and cilantro.
• To wrap the egg rolls, place the egg roll skin on working surface. Place a portion of the potato filling in the middle of the egg roll skin. Dip a finger in water and lighly edges of egg roll skin. Fold egg roll in half to form triangle and seal edges. Potato filling should be approximately 1/2 inch thick inside egg roll skin. (Variations can be made by cutting egg roll skins into different shapes and sizes.).
• Heat a small amount (approximately 1 tablespoon) of canola oil in large frying pan over medium heat. Sauté boulanee 4-5 minutes until lighly browned. Add more oil to pan as necessay.
• For the Cilantro Sauce: put all ingredients in a food processor and pulse until a sauce.
• For yogurt sauce: Stir all ingredients together, add water if you would like a thinner consistency.
• To serve: Drizzle both sauces over boulanee and enjoy!

HERBED POTATO TURNOVERS

Steps:

• Place all dough ingredients in bread machine and process on dough setting.
• When done, flour a board and your hands and divide the dough into 8 pieces.
• Flatten each piece into a 6" circle, about 1/4" to 1/8" thick.
• Place several Tbs of filling in the center and pinch dough closed around it.
• (Use your dough press if you have it) Place seam side down on nonstick baking pan.
• Dust it with flour.
• Let rise for 15 minutes.
• Bake for 30 minutes in preheated 400F oven.
• Should be golden brown when done.