Wednesday, 6 January 2016

Simple Beloved Budget Pasties & Turnovers


Pineapple Dhansak Turnover

As January sees the pinch - in pennies and the cold weather - I want to share a cheap yet hugely satisfying and warming lunch for heading back to the grindstone.

The fillings we use for our lunchtime turnovers are free effort wise.  A one pot meal that has been cooked for dinner can go into these pasties for the following day or two.  If the sauce is a little thin to make eating the pasties/turnovers easy, I slake a spoonful of cornflour with a little water then mix this into the pot of leftovers to use as the filling; it should set up nicely as it cools after baking, making the final product easier to eat without reheating and using your fingers .

When everyone else is clearing the table after dinner, I mix up a batch of pastry or, most usually, scone U.S. biscuit dough as it takes a quick mix.  No need to roll the scone dough; you just need to press each portion out onto a greased baking tray before spooning the cooled filling on one half, then folding the dough over and pressing the edges to seal. Once baked and cooled, pop into a container or wrap up for the next day.  Very little effort with big rewards...

Some of our most recent and popular fillings:

  • Sausage Casserole
  • Savoury Mince U.S. hamburger and brown gravy with vegetables
  • Pineapple Dhansak (a richly flavoured spiced lentil one-pot) - pictured above
  • Coconut Dhal
  • Baked Beans (tinned, with or without cheese, chopped rashers or Frankfurters also from Holland and Barratt instore)
  • Retro Curries ie. with apple, sultanas, tomatoes and starch-thickened stock gravy
  • Pulled "Pork" (we grate this with large mushrooms and cook it in a sauce recipe)
  • Tuna and sweetcorn (a sauce made for a pasta dish)
  • Bolognese sauce
  • Saag Aloo
  • Tomato & vegetable pasta sauce with cheese
Pretty much any chunky sauces, and gravied casseroles should work.

Do you have any thoughts on what might be good in the turnovers?  Ideas are always welcome!

How I make my turnover dough:


400g self raising flour
75ml mild vegetable oil
1 tbsp vinegar - i use cheap malt as it is fairly mild
100ml milk - I use soya which works just the same as dairy in baking
100ml water
A good pinch of salt and black pepper

Mix everything together well.  Flour canvary every so slightly in how much liquid it takes well, so add a little more flour or liquid if necessary to get a not too sticky workable dough that you can push out into 8 rough rounds on lightly greased or lined baking trays.  Spoon filling (see above for notes on this) onto one half of each round.  Bring the dough over the filling and press the edges together to seal.  Bake at 210 for 20 minutes.  Cool on a wire rack. Keep wrapped or in a container for the following day or two.

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