MMMMM---------------------------PASTRY--------------------------------
3 c Flour
1/2 ts Salt
4 tb Butter; melted
1/2 c Yogurt
1/4 c Water
MMMMM--------------------------FILLING-------------------------------
3 tb Butter
1 md Onion; finely chopped
1 Tart green apple; cored and
-finely chopped
1 cl Garlic; minced
2 ts Ground cumin
1 ts Turmeric
1/2 ts Coriander
1 1/2 ts Salt
1/8 ts Ground black pepper
1/4 ts Crushed dried red peppers
1 lb Potatoes; peeled, cooked
-and riced
1/2 c Fresh peas (or thawed
-frozen); cooked
3 tb Togurt; up to 4 tb
Vegetable oil
Pastry:
Sift flour and salt into bowl. Stir in melted butter, then yogurt,
then water. Stir together until blended. Dough will appear dry and
lumpy. Roll dough on pastry board and cut into 2 to 3" circles.
Filling:
In a large frying pan, melt butter over moderate heat.
Add onion, apple and garlic and saute until just tender. Add the
spices, the salt, and the black and red peppers, and saute,
stirring for 5 minutes. Stir in potatoes and peas. Adjust
seasoning. Add yogurt. Chill.
Assembly:
Place 1 tb chilled filling on dough circle. Fold over to form a
semicircle. Moisten edges with a little water and pinch to seal.
Repeat rolling and filling.
Place 2 cups vegetable oil in large frying pan or wok and heat over
high heat. Fry pastries 4 or 5 at a time, turning once, until they
turn a deep golden brown. Drain on paper towels. Serve hot.
