Tunisian Potato Turnovers

Tunisian Potato Turnovers Recipe - Delicious and Easy-to-Prepare

Region / culture: Italy, Tunisia | Servings: 12

Introduction

Tunisian Potato Turnovers are a delicious and savory appetizer that are perfect for any occasion. These crispy pastries are filled with a flavorful mixture of mashed potatoes, onions, garlic, herbs, and capers, then fried to golden perfection. They are sure to be a hit at your next gathering!

History

Tunisian Potato Turnovers have their roots in Tunisian cuisine, where savory pastries are a popular dish. These turnovers are a delicious blend of Mediterranean flavors, with the potatoes providing a hearty and satisfying filling. They are often served as an appetizer or snack, but can also be enjoyed as a main dish.

Ingredients

2 russet potatoes - (1 lb (454 g) total), peeled and cut into 1" chunks
1 onion - (6 oz (170 g)), peeled and chopped
2 garlic cloves, peeled and minced
1 tbsp olive oil
3 tbsp minced italian parsley
3 tbsp minced fresh cilantro
1 tbsp drained capers, rinsed and coarsely chopped
1 tsp salt
0.5 tsp freshly-ground black pepper
1 egg, separated
12 egg roll wrappers - (6" square)
vegetable oil for frying

How to prepare

In a 3- to 4 qt (3.78 liter) pan, bring potatoes and 2 qt (1.89 liters) of water to a boil over high heat. Cover, reduce heat, and simmer until potatoes are easily mashable, about 15 minutes. Drain and transfer to a bowl. Mash the potatoes with a potato masher until smooth.
Meanwhile, in an 8- to 10 inch frying pan over medium heat, stir onion and garlic in oil until the onion is very limp, about 10 minutes (if the onion begins to brown, reduce heat to medium-low). Stir the mixture into the mashed potatoes, along with parsley, cilantro, capers, salt, and pepper. In a small bowl, beat the egg yolk to blend and add it to the potato mixture. Mix well.
In another small bowl, beat the egg white to blend. Cut each egg roll wrapper into four squares (keep covered with plastic wrap until ready to use). Place about 1.5 tsp of the potato mixture in the center of each square. Lightly brush the edges with egg white. Fold each square diagonally over the filling to form a triangle and pinch the edges to seal.
Pour 2 inches of oil into a heavy 5- to 6 qt (5.68 liter) pan over medium-high heat (or use a deep-fryer and follow the manufacturer's recommendation for the depth of oil). When the oil reaches 375°F (191°C), using a slotted spoon or a mesh basket and working in batches of 6 to 12 (pastries should fit easily in one layer), lower the pastries into the oil. Fry until golden brown, turning once, for a total of 3 to 5 minutes. Transfer to paper towel-lined 10- by 15-inch baking sheets in a 200°F (93°C) oven and keep warm for up to 30 minutes. Allow the oil to return to 375°F (191°C) between batches.
This recipe yields 4 dozen turnovers, which serves 12 to 16 as an appetizer.

Variations

Add diced bell peppers or olives to the filling for extra flavor.
Use sweet potatoes instead of russet potatoes for a different twist.
Experiment with different herbs and spices to customize the flavor of the turnovers.

Cooking Tips & Tricks

Be sure to mash the potatoes until they are smooth to ensure a creamy filling.

- Make sure to seal the turnovers well to prevent the filling from leaking out during frying.

- Fry the turnovers in batches to ensure they cook evenly and become crispy.

- Serve the turnovers hot for the best flavor and texture.

Serving Suggestions

Tunisian Potato Turnovers can be served as an appetizer with a side of tzatziki sauce or a simple salad. They can also be enjoyed as a snack or light meal.

Cooking Techniques

Frying is the traditional cooking technique for Tunisian Potato Turnovers, but they can also be baked in the oven for a healthier option. Simply brush the turnovers with oil and bake at 400°F (200°C) for 15-20 minutes, or until golden brown.

Ingredient Substitutions

If you don't have egg roll wrappers, you can use phyllo dough or puff pastry instead.

- Feel free to customize the filling with your favorite herbs and spices.

Make Ahead Tips

You can prepare the filling for Tunisian Potato Turnovers ahead of time and store it in the refrigerator for up to 2 days. Simply assemble and fry the turnovers when ready to serve.

Presentation Ideas

Serve Tunisian Potato Turnovers on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation. You can also sprinkle them with a pinch of paprika or cumin for extra flavor.

Pairing Recommendations

Tunisian Potato Turnovers pair well with a variety of dishes, such as grilled meats, salads, or roasted vegetables. They also go well with a glass of crisp white wine or a refreshing mint tea.

Storage and Reheating Instructions

Tunisian Potato Turnovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Tunisian Potato Turnovers contains approximately 150 calories.

Carbohydrates

Each serving of Tunisian Potato Turnovers contains approximately 20 grams of carbohydrates.

Fats

Each serving of Tunisian Potato Turnovers contains approximately 5 grams of fats.

Proteins

Each serving of Tunisian Potato Turnovers contains approximately 3 grams of proteins.

Vitamins and minerals

Tunisian Potato Turnovers are a good source of Vitamin C, potassium, and iron.

Alergens

This recipe contains eggs and wheat (in the egg roll wrappers), which may be allergens for some individuals.

Summary

Tunisian Potato Turnovers are a delicious and satisfying appetizer that is relatively low in calories and provides a good balance of carbohydrates, fats, and proteins.

Summary

Tunisian Potato Turnovers are a delicious and flavorful appetizer that is perfect for any occasion. With a crispy exterior and a creamy potato filling, these turnovers are sure to be a crowd-pleaser. Serve them at your next gathering and watch them disappear!

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Tunisian Potato Turnovers. It was a dreary winter day, and I was rummaging through an old box of recipes that I had collected over the years. As I flipped through the yellowed and tattered pages, a faded piece of paper caught my eye. It was a handwritten recipe for Tunisian Potato Turnovers, passed down to me by a friend many years ago.

I remember the first time I tried these delicious turnovers. My friend had invited me over for dinner, and she served them as an appetizer. The golden pastry was flaky and crisp, and the filling was bursting with fragrant spices and creamy mashed potatoes. I was instantly hooked, and I begged her for the recipe.

She laughed and said, "Oh, this recipe has been in my family for generations. It's a traditional Tunisian dish that my grandmother used to make. I'll write it down for you, but you have to promise to pass it on to someone else one day."

And so, I diligently copied down the recipe, making sure to note every detail and secret ingredient that she shared with me. Over the years, I have made these turnovers countless times for my family and friends, each time eliciting the same delighted response.

The key to making these Tunisian Potato Turnovers is in the spices. Cumin, coriander, and turmeric give the filling its warm and earthy flavor, while a hint of cayenne pepper adds a subtle kick. The potatoes are mashed with olive oil and garlic, creating a creamy and aromatic base that melds perfectly with the spices.

But the real star of the show is the pastry. Made with a combination of flour, butter, and water, the dough is rolled out thin and folded around the savory filling. The turnovers are then baked until golden brown and crispy, releasing a tantalizing aroma that fills the kitchen.

As I reflect on the origins of this recipe, I am reminded of all the wonderful people who have shared their culinary knowledge with me over the years. From my grandmother, who taught me how to make the perfect pie crust, to my neighbor, who showed me the secret to a silky smooth sauce, each recipe holds a special place in my heart.

I am grateful for the opportunity to learn from those who came before me, and to pass on their knowledge to future generations. Cooking is not just about following a set of instructions; it is about creating memories and connecting with others through the shared experience of a delicious meal.

So, the next time you find yourself in possession of a treasured recipe, take the time to savor it and appreciate the stories and traditions that accompany it. And who knows, maybe one day you will be the one passing it on to a curious friend or family member, just as I have done with this recipe for Tunisian Potato Turnovers.