Courgette, Fennel and Chickpea Turnovers
COURGETTE, FENNEL AND CHICKPEA TURNOVERS WITH A RADISH, WATERCRESS AND PINK GRAPEFRUIT SALAD
A vegetarian recipe which everyone can enjoy. These little turnovers can be served warm or cold and would be great for lunches / buffets/ picnics. Any leftover filling could be refrigerated and stirred through hot, drained pasta for a delicious veggie pasta alternative.
600g soft plain flour
300g unsalted butter, chilled
1 large egg
1 tbsp sesame oil
½ red onion, diced
2 cloves garlic, crushed
½ bulb fennel, thinly sliced
1 red or yellow pepper, diced
1 courgette, quartered lengthways and sliced
1 x 400g chickpeas, drained and rinsed
2 tbsp tahini
100g plum or cherry tomatoes, halved
1 tablespoon finely chopped tarragon (use dill or parsley as alternatives)
Cracked black pepper
RADISH, WATERCRESS AND PINK GRAPEFRUIT SALAD
- Make pastry – combine flour and butter and mix in a food processor, or using fingertips, until it resembles “breadcrumbs”. Add the egg and then a little water, to produce a soft, but not sticky, dough. Wrap in cling film and refrigerate whilst preparing the filling.
- Heat oil in a large saucepan and gently cook the onion, garlic and fennel, until softened but not coloured. Add the pepper and cook for a few more minutes. Add courgettes and chickpeas and heat for a further 3-4 minutes.
- Stir in the tahini and remove from the heat. Season with black pepper and then gently stir through the tomatoes and chopped tarragon. Leave to cool.
- Divide the pastry in half and roll out into a large square, and then cut into 4 smaller squares. Pile the filling into the middle of each square and then brush the edges with a little beaten egg. Fold over and pinch the edges together, with a fork or your fingers, to seal and create a decorative edge. Repeat with the other half of pastry – you may find that you can make one or two more from the trimmings.
- Place the turnovers on a baking tray lined with “Bake-o-glide” or greaseproof paper. Prick the tops with a fork and then brush with the remaining beaten egg and sprinkle with sesame seeds.
- Bake at 200C for 30-40 minutes, until the pastry is golden brown.
- Serve warm or cold accompanied by a green salad or something more adventurous such as the radish, watercress and pink grapefruit salad below.
1 pink grapefruit, segmented
1 bunch radish, thinly sliced
1 bag watercress, rocket and spinach
3 tbsps olive oil
3 tbsps white wine or cider vinegar
1 tsp wholegrain mustard
2 tsp honey
- Place the mixed leaves in a large bowl. Add the radish and gently stir thorugh with the segmented grapefruit.
- Combine the dressing ingredients in a small jam jar and shake well. Just before serving, drizzle a little of the dressing over the salad.