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
- 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
- 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
- Pre-heat the oven to 180C/Gas5.
- To make the pastry, in a large bowl whisk together the yogurt, olive oil and egg, add the melted butter and whisk again.
- 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.
- 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.
- 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.
- Chop the cooked spinach and mix together with the broad beans, garlic, spring onions, sumac, crumbled feta and mint. Season to taste.
- To construct the pastries: Divide the pastry into 12 portions and roll each into a ball about the size of a golf ball.
- On a floured surface roll out each ball into a circle approx. 12 cms in diameter.
- Divide the filling into 12 and place a portion on the middle of each pastry circle.
- Dampen the edges of the pastry with water.
- 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.
- Place on the prepared baking tray and bake in the pre-heated oven for 25minutes or until crisp and golden. Best eaten warm.
- 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.