Tunisian Potato Turnovers

Name: Tunisian Potato Turnovers
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 48 servings
Cuisine: Tunisian & Sahel
Ingredients: 1 lb russet potato; 1 onion; 2 clove garlic; 1 tbsp olive oil; 3 tbsp minced parsley; 3 tbsp minced fresh cilantro; 1 tbsp drained capers; 1 tsp salt; 0.5 tsp fresh ground pepper; 1 large egg; 12 egg roll wraps; vegetable oil

Russet potato, capers and egg roll wraps come together in this dish, baked in the oven.

1 hr · Serves 48 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: medium

1
Boil potatoes in salted water until they mash easily, about 15 minutes. Drain and mash with potato masher until smooth.
15 min
2
In small frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes.
10 min
3
Cook slowly--reduce heat if it starts to brown. When onions are soft, stir in potatoes, parsley, cilantro, capers, salt and pepper.
4
In a small bowl, beat egg yolk to blend; add to potato mixture and mix well. In another small bowl, beat egg white to blend.
5
Cut egg egg roll wrapper into four squares (keep covered with plastic wrap until ready to use or it will dry out).
6
Place about 1 1/2 teaspoons potato mixture in the center of each square. Brush edges lightly with egg white.
7
Fold each square diagionally over filling to form a triangle; pinch edges to seal. Pour 2 inches of oil into a heavy 5-quart pan over medium heat.
8
When oil reaches 375 degrees F, using a slotted spoon or a mesh basket and working in batches of 6 to 12 (cook only what will fit easily in one layer) lower pastries into oil.
9
Fry until golden brown, turning once, 3 to 5 minutes total. Transfer to paper towel-lined baking sheets to a 200 degree F oven and keep warm up to 30 minutes.
10
Allow oil to return to 375 degrees F before you put in next batch.