These golden, crispy potato and cheese turnovers are the perfect comfort food that combines the heartiness of grated potatoes with melted cheese wrapped in a tender pastry shell. This simple yet satisfying recipe transforms basic ingredients into an irresistible dish that’s perfect for any meal of the day.
Ingredients
For the Potato Filling:
- 2 medium potatoes (approximately 400g / 14 oz)
- 100g (3.5 oz / 1 cup) grated cheese (cheddar or your preferred melting cheese)
- 1 bunch fresh dill, finely chopped (about 30g / 1 oz)
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried garlic powder
For the Pastry Dough:
- 200g (7 oz / 1⅔ cups) all-purpose flour
- 1/2 teaspoon salt
- 150ml (5 fl oz / ⅔ cup) boiling water
- 1 large egg for egg wash
- 100g (3.5 oz / ¾ cup) additional flour for dusting
For Cooking:
- Vegetable oil for frying (approximately 250ml / 1 cup)
Step-by-Step Instructions
Preparing the Potato Filling
Step 1: Wash and peel the potatoes thoroughly. Using a coarse grater, grate the potatoes into fine shreds. Place the grated potatoes in a clean kitchen towel or fine mesh strainer.
Step 2: Squeeze the grated potatoes firmly to remove excess liquid. This step is crucial for preventing soggy turnovers. Continue pressing until no more liquid drips out.
Step 3: Transfer the drained potatoes to a mixing bowl. Add the grated cheese, chopped fresh dill, one beaten egg, salt, black pepper, paprika, and dried garlic powder.
Step 4: Mix all ingredients thoroughly until well combined. The mixture should hold together when pressed. Set aside while preparing the dough.
Making the Pastry Dough
Step 5: In a large mixing bowl, combine 200g flour and 1/2 teaspoon salt. Create a well in the center of the flour mixture.
Step 6: Carefully pour the boiling water into the flour well while stirring continuously with a wooden spoon. The hot water will partially cook the flour, creating a pliable dough.
Step 7: Once the mixture is cool enough to handle, knead the dough on a lightly floured surface for 3-4 minutes until smooth and elastic.
Step 8: Wrap the dough in plastic wrap and place it in the freezer for 10-15 minutes. This chilling step makes the dough easier to roll and prevents shrinkage.
Assembling the Turnovers
Step 9: Remove the dough from the freezer and divide it into 8 equal portions. On a floured surface, roll each portion into a thin circle, approximately 15cm (6 inches) in diameter.
Step 10: Place 2-3 tablespoons of the potato filling on one half of each dough circle, leaving a 1cm border around the edges.
Step 11: Fold the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal completely, ensuring no filling escapes during cooking.
Step 12: Beat the remaining egg and brush the tops of each turnover for a golden finish.
Cooking the Turnovers
Step 13: Heat vegetable oil in a large skillet over medium heat. The oil should be about 1cm deep in the pan.
Step 14: Carefully place the turnovers in the hot oil, cooking in batches to avoid overcrowding. Fry for 2 minutes on each side until golden brown and crispy.
Step 15: Remove the turnovers and drain on paper towels to remove excess oil. Serve immediately while hot and crispy.
Nutritional Information and Timing
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Serves: 4 people (2 turnovers per person)
Nutritional Values per Serving:
- Calories: 380
- Protein: 12g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 3g
- Sodium: 520mg
- Calcium: 180mg
Recipe Variations and Substitutions
Cheese Alternatives
Replace cheddar cheese with mozzarella for extra stretchiness, or use feta cheese with fresh herbs for a Mediterranean twist. Vegan cheese alternatives work well for plant-based diets.
Herb Variations
Substitute dill with fresh parsley, chives, or green onions. For a more robust flavor, add fresh thyme or oregano to the potato mixture.
Cooking Methods
These turnovers can be baked at 200°C (400°F) for 15-20 minutes for a healthier alternative to frying. Brush with oil before baking for crispy results.
Spice Modifications
Add cayenne pepper for heat, or incorporate curry powder for an exotic flavor profile. Smoked paprika provides a deeper, more complex taste than regular paprika.
Protein Additions
Enhance the filling with cooked bacon bits, ham, or leftover roasted chicken for additional protein and flavor complexity.
Frequently Asked Questions
Can I prepare these turnovers in advance? Yes, you can assemble the turnovers up to 24 hours ahead and refrigerate them covered. Cook directly from the refrigerator, adding an extra minute to each side during frying.
Why is it important to remove liquid from the potatoes? Removing excess moisture prevents the turnovers from becoming soggy and ensures the pastry remains crispy. Wet potatoes can also cause the oil to splatter dangerously during frying.
Can I freeze these turnovers for later use? Absolutely! Freeze the assembled, uncooked turnovers on a baking sheet, then transfer to freezer bags. They can be cooked directly from frozen, adding 1-2 extra minutes per side.
What’s the best way to reheat leftover turnovers? Reheat in a 180°C (350°F) oven for 8-10 minutes to restore crispiness. Avoid microwaving as this makes the pastry soggy.
Can I make these gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. The texture may be slightly different, but the turnovers will still be delicious.
These golden potato and cheese turnovers offer the perfect combination of crispy exterior and creamy, flavorful interior. Whether served as a main dish, side dish, or hearty snack, they’re sure to become a family favorite that brings comfort and satisfaction to any table.