One of the most customary things to eat for Pakistani Iftar in Ramadan is the ubiquitous Aloo Samosa. The bad boy is made from spiced, mashed potatoes, stuffed inside thinly rolled out dough that is cut into a semi- circle and folded around the stuffing to look like a triangle. Complex engineering- I know.
Turnovers are called patties in Pakistan, and patties are called tikkie. Don’t ask me why- I’m as clueless as the next person. The filling that goes into an aloo samosa is very similar to that of Aloo Tikkie, so I decided to merge the three and make Aloo Tikkie Turnovers.
Turnovers are my quickest go-to option when a guest shows up impromptu. You can make them sweet (nutella, or a cinnamon sugar filling), savory (egg, chicken, vegetables), or a combination of the two (a home-made jam with a complementary cheese such as stilton).
Last week I had my friends over so I pulled out a pack of puff pastry squares from my freezer, slapped some of the mashed potato mixture onto each square, sprinkled some mozzarella and voila.
Here’s what goes into the mashed potatoes, the quantities are completely up to you and how spiced you like them to be:
- Boiled and mashed potato
- cayenne powder
- chilli flakes
- coriander seeds
- fresh cilantro (finely chopped)
- Mix all the above ingredients and set aside.
- Spoon some mixture onto a puff pastry square (thawed). You can add mozzarella too but that’s optional.
- Brush some water on the bare edges and fold diagonally
- Seal the edges by pressing them with a fork
- Brush whisked egg on top and sprinkle with sesame seeds
- Bake as per the instructions on the puff pastry pack.
Sadly, I didn’t manage to take a picture once they were baked because I served them to my guests fresh out of the oven.