Herbed Potato Turnovers
Elevate your snack or appetizer game with these flaky, golden-brown Herbed Potato Turnovers—a delightful blend of buttery homemade pastry and a savory, herb-infused potato filling. Featuring a medley of fresh parsley, thyme, and aromatic garlic, these turnovers are simple to prepare yet bursting with flavor. Perfectly crisp on the outside and creamy on the inside, they make an irresistible addition to any gathering, brunch, or comfort-food craving. Whether served warm as a side dish or enjoyed as a make-ahead snack, these turnovers embody a rustic charm that’s hard to resist. Plus, the option for an egg wash lends a beautifully glossy finish, making them as visually appealing as they are delicious. Their fragrant potato-herb filling and flaky crust are guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsalted butter
- 1 teaspoon Salt
- 4 tablespoons Cold water
- 3 medium Potatoes
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Ground black pepper
- 1 large Egg, beaten (optional, for egg wash)
Instructions
In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Cut in 0.5 cups of unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add 4 tablespoons of cold water, one tablespoon at a time, mixing with a fork until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, peel and dice 3 medium potatoes. Place them in a pot, cover with water, and bring to a boil. Cook until tender, about 10-12 minutes. Drain and set aside.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
Add the cooked potatoes to the skillet and mash them lightly with a fork or potato masher. Stir in 2 tablespoons of chopped parsley, 1 teaspoon of fresh thyme leaves, 0.5 teaspoons of salt, and 0.5 teaspoons of ground black pepper. Mix well and let the filling cool completely.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
Place a spoonful of the herbed potato filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly with a fork to seal.
If desired, brush the turnovers with a beaten egg for a golden finish.
Place the turnovers on the prepared baking sheet and bake for 20-25 minutes or until they are golden brown.
Let them cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
2051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 2510 mg | 109% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 8.2 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 197 mg | 15% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3650 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
