Vegetable Turnover

from Jim Hunt (Chairman)

Pastry: 8oz of plain wholewheat flour with 3 tsp baking powder, large pinch of salt, 3oz margarine (or dripping) and water.

​Filling: 8oz scrubbed diced cooked potatoes (never remove the skins!) 3 medium carrots diced 1 large onion or 1 leek finely chopped (sauté) herbs, salt, pepper

​Method: Make the pastry: sift the flour, salt and rub in the margarine; bind with water.
Cook carrots and potatoes until medium soft and then mix gently together in bowl with a little margarine, salt, pepper and herbs.
Mix in the onions or leeks.
Divide the pastry into 2 pieces and roll out each one into a round.
Put mixture into centre of each round, wet the edges of pastry with water and join.
Prick top of pastry and brush with a little milk.
Bake in hot oven, 200°C/Gas Mark 6, for 25-30 mins until crisp and brown