Appetizers · ALWAYS FREE
Baked potato & pea turnovers
Fork-crimped olive-oil pastries filled with softly cooked potato, peas and warm cumin-coriander seasoning.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Mix the flour with 0.0705 oz salt. Stir in 1.41 oz olive oil and 4.06 oz water; knead briefly until smooth. Cover and rest for 20 minutes while making the filling.
- Heat 0.529 oz oil in a covered skillet. Cook the onion for 6 minutes over medium-low heat, then stir in the cumin and coriander for 30 seconds. Add the potato, remaining 3.53 oz water and remaining 0.0705 oz salt. Cover and simmer gently for 12–15 minutes, stirring occasionally, until the potato is tender.
- Add the frozen peas and cook uncovered for 3–5 minutes, stirring, until hot and no loose liquid remains. Lightly crush a few potato pieces to bind the filling. Spread in a shallow dish and cool for 15 minutes.
- Heat the oven to 400°F / 200°C. Divide the dough into eight equal pieces; roll each between parchment sheets into a 6-inch / 15-cm circle. Divide all filling into eight equal portions. Place one portion on half of each circle, leaving a 1/2-inch / 1-cm clean border.
- Fold into half-moons, press out trapped air and firmly crimp the curved edges with a fork. Transfer to a lined tray, cut a small vent in each top and brush with the remaining 0.176 oz oil.
- Bake for 30–35 minutes until golden, with filling reaching 165°F / 74°C at the center. Cool for 10 minutes before serving. Do not taste raw dough. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 165°F / 74°C.
Estimated nutrition
Per serving · 1 of 8- Calories
- 230 kcal
- Protein
- 5.2 g
- Total carbohydrate
- 34.2 g
- Total fat
- 8.1 g
- Total sugars
- 1.8 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Estimate assumes all filling, dough and brushing oil are divided among eight turnovers; minor bowl or brush residue can make actual intake lower. Contains wheat. Vegan and dairy-free classifications depend on plain peas and suitable flour, oil and spice labels.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Baked potato & pea turnovers: all-purpose flour; water; olive oil; peeled raw potato; plain frozen peas; peeled onion; ground cumin; ground coriander; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Vegan: Complete ingredient review of Baked potato & pea turnovers: all-purpose flour; water; olive oil; peeled raw potato; plain frozen peas; peeled onion; ground cumin; ground coriander; fine salt. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Baked potato & pea turnovers: all-purpose flour; water; olive oil; peeled raw potato; plain frozen peas; peeled onion; ground cumin; ground coriander; fine salt. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
