Butternut and miso turnovers
<p>These little turnovers are good for a crowd, and the pastry is surprisingly flexible in that it can be re-rolled yet is still flaky. You could also make these using bought puff pastry.</p>
<p><strong><span style="text-decoration: underline;">Makes</span></strong><strong>:</strong> 30 small turnovers<br /> <br /> <span style="text-decoration: underline;"><strong>Ingredients: </strong></span></p>
<p><em>For the cream cheese pastry</em></p>
<ul>
<li>280g flour</li>
<li>½ teaspoon salt</li>
<li>100g unsalted butter, diced</li>
<li>50g cream cheese</li>
<li>1 egg, lightly beaten </li>
<li>1 tablespoon cider vinegar</li>
<li>2-3 tablespoons iced water</li>
</ul>
<p><em>For the filling</em></p>
<ul>
<li>2 cloves garlic, minced</li>
<li>3cm piece ginger, peeled, finely grated</li>
<li>1 tablespoon white miso</li>
<li>2 teaspoons sesame oil</li>
<li>2 teaspoons soy sauce</li>
<li>500g butternut, peeled, cut into 1.5cm dice</li>
<li>2 spring onions, chopped</li>
<li>¼ cup coriander leaves, chopped</li>
<li>1 egg, beaten with a little water</li>
<li>1 tablespoon black sesame seeds, white sesame seeds, nigella seeds or a mix</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method: </span></strong></p>
<p><em>For cheese pasty</em></p>
<ol>
<li>Sift the flour and salt together. Put into a food processor with the butter and cream cheese and blitz briefly to a coarse crumb, so bits of butter are still visible. Add the egg and vinegar and blitz again, adding enough water for the dough to just come together.</li>
<li>Tip onto a clean bench and bring together into a roughly flattened circle. Wrap in plastic wrap and refrigerate for at least 30 minutes.</li>
<li>To roll out, roll between 2 layers of baking paper, lightly dusting with flour, to 3mm thickness. Cut into 9cm rounds. Re-roll the scraps and cut again. Refrigerate until required.</li>
</ol>
<p><em>For the filling</em></p>
<ol>
<li>Preheat the oven to 180°C. In a bowl combine the garlic, ginger, miso, sesame oil and soy sauce. Add the butternut and toss to combine. Spread out on a baking paper-lined oven tray and cook for 25-30 minutes or until tender. Add the spring onions and coriander and set aside to cool. </li>
<li>Spoon 1 tablespoon of the filling onto each pastry round. Brush the edges with egg wash, fold over into a semicircle and use a fork to press the edges together. Refrigerate until you're ready to cook. Brush the turnovers with egg wash, prick with a fork, put on a baking paper-lined tray and sprinkle with the seeds.</li>
<li>Bake in a 180°C oven for 20-25 minutes or until the pastry is golden. Allow to cool for a few minutes before serving with the sesame dressing.</li>
</ol>
<p><em>Written by Ginny Grant. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>
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