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450 g
2
teaspoons
175 g
175 g
1
2
tablespoons
Filling
450 g
1
1
2
2
4
150 ml
1
tablespoon
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whole
wheat flour
baking
powder
butter
margarine
egg yolk,
beaten
plain
yoghurt
salt
minced
veal
medium
onion, finely chopped
green
pepper, seeded and finely chopped
pears,
peeled, cored and chopped
peaches,
peeled, stoned and chopped
medium
tomatoes, skinned and chopped
dry white
wine
tomato purée
salt and
pepper
a pinch of
cayenne
milk, for
brushing |
Method :
-
To
make the pastry, mix the flour, baking powder and salt.
-
Rub in
the butter and margarine until the mixture is dry and crumbly.
-
Stir
in the egg yolk and yoghurt and form into a dough.
-
Wrap
in cling film or foil and chill for at least 30 minutes.
-
Dry fry the veal in a non-stick pan, stirring frequently for 5
minutes over moderate heat.
-
Remove
with a draining spoon.
-
Fry
the onion and pepper in the fat in the pan for 3 minutes, stirring
once or twice.
-
Return
the meat to the pan, add the chopped pears, peaches, tomatoes, wine
and tomato purée and season with salt,
pepper and cayenne.
-
Bring
to the boil and simmer for 5 minutes until the excess liquid has
been absorbed.
-
Cool
the mixture before filling the turnovers.
-
Roll
out the dough and cut it into 5 inch (12.5 cm) circles.
-
Dampen
the edge of each circle, place filling on one side, fold over and
seal the joints.
-
Brush
the tops with milk.
-
Place
on a baking sheet and bake in the oven at 400oF (200oC),
Gas 6 for 15 minutes.
-
Reduce
the heat to 350oF (180oC) Gas 4 and bake for a further 25-30 minutes.
-
Serve
hot or cold.
Makes 12-16
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