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
1Tbsp.
vegetable oil
1
small onion, finely sliced
2
garlic cloves, crushed
1
green finger chilli, finely chopped
2tsp.
brown mustard seeds
2tsp.
garam masala
1tsp.
turmeric
75g
frozen peas
250g
mixed roasted vegetables, we used potatoes, parsnips and carrots, cut into 1cm pieces
plain flour, to dust
500g
block puff pastry
1
medium egg, beaten
1tsp.
nigella seeds, to sprinkle
For the raita
1/2
cucumber, peeled, halved lengthways and deseeded
200g
Greek-style yogurt
4
fat radishes, cut into matchsticks
small handful mint leaves, finely chopped
1Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
