by Lydia Thornley posted Fri 16th Sep '11

Ingredients

• Chives, a few leaves
• Sage, 3 or 4 leaves
• Tomatoes, Handfull
• Salt and Pepper, pinch
• Butter, 4oz
• Onion, 1 small
• Olive oil, drizzle and for glaze
• Plain flour, 8oz
• Cold water, 30ml

Method

Heat the oven to 180C or equivalent. Grease two baking sheets.

Rub in the butter with the flour and salt. Add the water and pull together into a dough. Put in the fridge (to make it easier to roll out) while chopping the filling.

Chop the herbs and onion finely; halve and slice the tomatoes as thinly as you can. Put in a bowl, add the salt, pepper and a dash of olive oil and leave to combine while you roll out the pastry.

Roll out the pastry and cut into the size you would like for your turnovers. Put a bit of filling onto one side. fold, pinch the edges together and press the edges with a fork. Make three little slits in the top with a knife.

Place on the baking sheets and brush with olive oil. Bake until a light golden colour: in a fan-assisted oven it took about 20-25 mins.

Background

This was adapted from a vegan recipe which uses yeast pastry and nutritional yeast in the filling. I also changed the seasoning as I was out of cumin, didn’t want chilli and had some sage outside. I think this recipe would also work well with some cheese in the pastry.