The perfect fluffy vegetable parcels to keep you going through the cold months

**prep time** 15 mins
total time 45 mins
**makes** 4

Puff pastry is one of life’s delights. Light, fluffy, crumbly and buttery. These little turnovers are a staple for any mix of vegetables inside, but for this recipe I’ve chosen cavolo nero, leeks, potatoes, and wild mushrooms for an interesting winter mix. The addition of hummus makes a quick option for a sauce that brings a creamy texture, while the lemon zest adds a perfect punch. Plus, this is wonderful as a way to enjoy more veggies in your diet, as anything tastes good wrapped in pastry!

As a part of my budget series, this recipe comes out at £3.97 in total, making each turnover 99p each!

All you’ll need is:

1 onion, sliced
1 medium potato, finely sliced
60g-70g cavolo nero
1 leek
60-70g mushrooms
1 tbsp olive oil
2 tsp cumin seeds
200g houmous
Finely grated zest of 1 lemon
2 tbsp chopped fresh parsley
1 sheet of puff pastry
Pinch of nutmeg (optional)
1 tbsp non-dairy milk, for glazing

Once you’ve sliced the vegetables, fry the cumin seeds in a pan with some oil, and then add in the leeks and fry until softened. Next, we will add in the mushrooms and cook until the water has evaporated.

Separately, blanch the cavolo nero and drain. Cavolo nero can be substituted for other kales, spinach, or even broccoli.

Now we can mix together the vegetables, along with hummus, lemon zest, salt and pepper, and parsley to create the filling.

Prepare the puff pastry by slicing into four squares. Layer thinly sliced potato onto each square, leaving a gap around the edge for you to fold over and seal. Make sure not to overfill, so that there is room for this and they’re less likely to burst in the oven.

Top the potatoes with the filling and fold over each parcel, carefully sealing the edges with your fingers and adding crimping with a fork.

Add three slits to the top of each pastry, brush with non-dairy milk and bake in the oven for around half an hour until golden, puffed, and perfect. I love these served with a side salad, or as a perfect to-go lunch or snack. They taste delicious hot or cold, so make extra if you’ve got a long week ahead!

INGREDIENTS

1 medium potato, finely sliced
60g-70g cavolo nero, chopped
1 leek, chopped
60-70g mushrooms, chopped
1 tbsp olive oil
2 tsp cumin seeds
200g houmous
Finely grated zest of 1 lemon
2 tbsp chopped fresh parsley
1 sheet of puff pastry
Pinch of nutmeg (optional)
1 tbsp non-dairy milk, for glazing

METHOD

Preheat the oven to 200°C fan.
Heat the oil in a frying pan, add the cumin seeds, and fry for 2 mins. Add the leeks and soften for about 3 mins, then add the mushrooms and cook until water has evaporated.
Separately blanch the cavolo nero in boiling water for 3 mins and drain.
Mix the cavolo nero into the leeks and mushrooms, and remove from the heat. Stir in the houmous, lemon zest and parsley, and season with salt and pepper.
Cut the puff pastry into 4 pieces, and begin by arranging the potato slices neatly to cover one half of each piece, making sure to leave a border at the edge to fold the pastry back over onto.
Add the vegetable mix on top of the potatoes, and brush the edge with milk. Fold over the opposite side of the pastry and seal with a fork.
Add 3 diagonal slits into the top of each turnover. Milk-wash the tops of the pastries.
Bake in the oven 25-30 minutes, until the pastry is golden brown and puffed up. Serve with a dressed mixed salad.

notes

You can substitute the vegetables here for vegetables of your choice, or ones that are in season.
Make sure to keep an eye on your pastry in the last 5-10 minutes, so that it doesn’t go from golden brown to burnt and brown. Ovens can vary so I like to check up on it in the remaining minutes to get the perfect colour.