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Turkish Pastries with Broad Beans

We make pastries like these on our Middle Eastern Classes, varying the filling season by season. This time of year, broad beans are a perfect choice. These pastries are made with a very light puffy yogurt pastry and are best eaten straight from the oven. Try different fillings to suit the season: grated courgettes in the summer, peas and mint in spring or a spicy potato filling in winter. 

If you want to learn more about making Turkish recipes like these, check out our Taste of Turkey courses, or give our other Turkish recipes a try:

  • Mucendra, Turkish fragrant rice with lentils
  • Ezme, Turkish chopped pepper and chilli salad


Turkish Pastries with Broad Beans

Makes: 12-15

Ingredients:

Pastry:

  • 100g butter, melted
  • 1 tbsp olive oil
  • 1 egg
  • 150ml plain yoghurt
  • 280g plain white or brown flour
  • 1/4 tsp bicarbonate of soda
  • Pinch of salt, sesame seeds to decorate

Filling:

  • 250g broad beans-podded weight
  • A large handful of mint, chopped
  • 250g spinach, washed
  • 2 tbsps olive oil
  • 1 clove garlic, finely chopped
  • 2 spring onions, finely sliced
  • ½ tsp sumac
  • 100g feta cheese
  • 40g pinenuts toasted
  • Juice of half a lemon
  • Freshly ground black pepper

Method:

  1. Pre-heat the oven to 180C/Gas5.
  2. To make the pastry, in a large bowl whisk together the yogurt, olive oil and egg, add the melted butter and whisk again.
  3. Sieve in the flour with the bicarbonate of soda and the salt. Mix together to make a soft smooth dough like pastry. If it is too sticky add a little more flour.
  4. To make the filling: In a medium saucepan (one with a lid) bring 500ml of water to the boil and then blanch the podded broad beans for 2 minutes until they are just soft. Drain and cool under cold water and then gently squeeze the bright green centres out of the broad beans-put to one side.
  5. Return the pan to the heat and toast the pine nuts-when they are golden remove them from the pan and put to one side. Now add the washed spinach to the pan and put on the lid-after about 3 minutes the spinach should be wilted down-transfer it to a colander and squeeze all of the excess water out with the back of a spoon.
  6. Chop the cooked spinach and mix together with the broad beans, garlic, spring onions, sumac, crumbled feta and mint. Season to taste.
  7. To construct the pastries: Divide the pastry into 12 portions and roll each into a ball about the size of a golf ball.
  8. On a floured surface roll out each ball into a circle approx. 12 cms in diameter.
  9. Divide the filling into 12 and place a portion on the middle of each pastry circle.
  10. Dampen the edges of the pastry with water.
  11. Bring the sides of the pastry circle together to form a 3-sided triangular pyramid. Press the seams together. Brush with melted butter or milk, sprinkle with sesame seeds.
  12. Place on the prepared baking tray and bake in the pre-heated oven for 25minutes or until crisp and golden. Best eaten warm.

Tips:

  • The filling is delicious as a dip if you haven’t got time to make the pastries.
  • You can make a dairy free version by omitting the feta and using soya yoghurt and margarine in the pastry.

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