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Cooking > Recipes > Courgette, Fennel and Chickpea Turnovers

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.
Makes 8-10
INGREDIENTS
Pastry
600g soft plain flour
300g unsalted butter, chilled
1 large egg
Cold water
 
Filling
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
 
To finish
Beaten egg
Sesame seeds
 
METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 200C for 30-40 minutes, until the pastry is golden brown.
  7. Serve warm or cold accompanied by a green salad or something more adventurous such as the radish, watercress and pink grapefruit salad below.
 
 
RADISH, WATERCRESS AND PINK GRAPEFRUIT SALAD
 
INGREDIENTS
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
 
METHOD
  1. Place the mixed leaves in a large bowl. Add the radish and gently stir thorugh with the segmented grapefruit.
  2. Combine the dressing ingredients in a small jam jar and shake well. Just before serving, drizzle a little of the dressing over the salad.