Chickpea + Sweet Potato Turnovers in Paprika Pastry
Photo by Mark Weinberg
MAKES
16 turnovers
TAKES
Prep time: 3 hours 20 minutes
Cook time: 1 hour 10 minutes
Total: 4 hours 30 minutes
✻ ABOUT THIS RECIPE
These delicious turnovers are tasty warm and when they cool to room temperature. The paprika in the pastry crust gives the dough a gorgeous hue - and the turnovers bake up golden and immensely flaky, giving way to the smoky spiced chickpea + sweet potato filling inside. Perfectly portable - great for picnics and lunchboxes, too!
INGREDIENTS
Paprika Pastry Dough
450 g / 3 ¾ cups all-purpose flour
4 g / 1 ¼ teaspoons sweet paprika
4 g / 1 teaspoon fine sea salt
113 g / 8 tablespoons cold unsalted butter, cut into ½ inch / 13 mm cubes
75 g / 1/3 tablespoons ice water, plus more as needed
Filling
350 g / 1 large sweet potato, peeled and diced
28 g / 2 tablespoons unsalted butter
215 g / 1 ¼ cups cooked and drained chickpeas
140 g / 1 bunch scallions, thinly sliced
100 g / 1 cup shredded jack cheese
2 g / ¾ teaspoon ground cumin
2 g / ½ teaspoon ground coriander
2 g / ½ teaspoon smoked paprika
kosher salt and freshly ground black pepper to taste.
egg wash, as needed (see Note)
More Pie Tips This Way:
METHOD
1. Make the pate brisee: in the bowl of a food processor, pulse the flour and salt to combine. Add the butter and continue to pulse until the mixture resembles a coarse meal. Transfer to a medium bowl.
2. Make a well in the center of the bowl, and pour the water into it. Use your hands to toss the mixture to incorporate the water. Continue to toss until the dough begins to clump up into a ball—if it doesn’t, keep adding more water 15 g / 1 tablespoon at a time until it comes together. It shouldn’t be dry/crumbly, but it also shouldn’t be sticky to the touch.
3. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate at least 30 minutes before using (and up to 2 days).
4. Make the filling: place the potatoes in a small pot and cover with water by about 1 inch / 2.5 cm. Bring to a boil over medium heat, then boil until the potatoes are easily pierced with the tip of a knife. Drain well, and transfer to a medium bowl with the unsalted butter.
5. Use a potato masher or large fork to mash the potatoes coarsely. Add the chickpeas and mix, mashing slightly but keeping rather coarse. Fold in the scallions, cheese, and paprika. Season with salt and pepper. Set aside to cool completely.
6. Assemble the pies: line two baking sheets with parchment paper. On a lightly floured surface, roll out half of the dough into a rectangle slightly larger than 16 x 16 inch / 40 x 40 cm—and about ¼ inch / 6 mm thick. Use a pastry wheel or knife to trim the ragged edges of the dough away so the rectangle is 16 x 16 inch / 40 x 40 cm. Cut the dough into 16 even squares (each 4 x 4 in / 10 x 10 cm).
7. Spoon about 30 g / 2 tablespoons of filling into the center of each circle. Brush the outside edge with cool water, then fold the square in half to make a triangle/turnover shape—one point should touch a point on the opposite side to encase the filling. Press the edges firmly to seal, then crimp as desired with your fingers or the tines of a fork. Transfer to one of the parchment lined baking sheets.
8. Repeat this process with the remaining dough and filling. Stagger the pies as you transfer them to the baking sheets to allow space between each. Refrigerate, uncovered, while you preheat the oven to 400°F / 200°C.
9. Egg wash the center of the pies (try to avoid the edges, which tend to brown enough on their own). Cut a small vent (or a few) in the surface of each pie with the tip of a paring knife, then transfer to the oven to bake until deeply golden brown, 30 to 34 minutes. Cool at least 15 minutes before serving.
NOTES
To make egg wash, whisk 56 g / 1 large egg, 15 g / 1 tablespoon water, and a pinch of salt to combine.
✻ HAVE YOU BAKED IT?
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