Homemade Potato and Pea Turnovers

Potato and Pea Turnovers with Fresh Cilantro and Mint Chutney

Fresh herbs have the power to elevate any recipe. Whether it’s adding a spring of mint to a cocktail, or a pinch of oregano to a spaghetti sauce, herbs are a chef’s secret weapon. And they can be yours too.

For the first time ever, we put the zest to the test in the kitchen with Plant Nite’s Featured Product* for April, this adorable windowsill herb garden. Look at it. It’s basically made for your kitchen window, making it easier than ever to grab some sprigs of your favorite fresh herbs when you’re in the middle of cooking. Easy.

Plant Nite's chalkboard herb planter

*Available at limited events, so check the calendar to see if we’re planting it in your neighborhood. Find out if it’s your area by checking the Plant Nite event calendar

 

Made up of oregano, mint, and cilantro, this planter was a sure-choice for April (which happens to be National Gardening Month.) And we figured we’d help you show off your green thumb in culinary style with this recipe for a simple, yet delicious home-cooked meal that demands the help of your Plant Nite creation. That’s right — we’re making potato and pea turnovers with cilantro and mint chutney (oh yes, it’s vegetarian).

Okay, let’s dig in!

Herb Planter

Step one: gather ingredients

Here’s what you’ll need…

  • 10 samosa wrappers (empanada or eggroll wrappers will also work)
  • 1 large sprig of cilantro
  • 1 large sprig of mint
  • 1 large sprig of oregano
  • 1 head of cauliflower
  • 3 cloves of garlic
  • 2 limes
  • 2 medium-sized potatoes
  • 1⁄2 lb fresh peas
  • 8oz fresh spinach
  • 1 egg (not required)
  • 2 tbsp honey
  • olive oil
  • salt
  • pepper

Make sure to wash all your produce before you begin.

Ingredients

Step two: sautée spinach

Drizzle about a tablespoon of olive oil into a large pan and heat it on the stove (medium-high). When hot, add your fresh spinach into the pan and season with salt and pepper. Cook the spinach until wilted (usually about a minute and a half)—make sure you’re stirring frequently. After, remove it from the stove and transfer it to a strainer to discard the liquid.

Spinach

Step three: prepare cauliflower

First, break or cut your head of cauliflower into bite-sized pieces. Then, spread out the pieces onto a large cooking sheet, drizzle them with olive oil, and season them with salt and pepper. Place the cooking sheet into the oven and heat at 400 degrees for 25 minutes.

Cauliflower

Step four: prepare filling

Using a large cutting board, dice your two potatoes and mince your three cloves of garlic and sprig of oregano. Then, in the same pan you used for sautéing the spinach, reheat another tablespoon of olive oil. Sautée your potatoes, garlic, oregano, and 1/2 lb of peas all together for about six minutes. Add salt and pepper. After, remove the pan from the heat and add your spinach. Now your filling is ready!

Filling

Step five: assemble turnovers

First, lightly oil a large cooking sheet. After, put one of your samosa wrappers on a clean, dry surface, then spoon about three tablespoons of your filling into the center. Wet your finger with water and moisten the edge of your wrapper (this helps it stick). Then, carefully fold your wrapper in half over the filling. Press down on the edges to seal your turnover. Once sealed, place it on your cooking sheet. Repeat this process for the remaining nine turnovers (you may have some leftover filling, but it’s a great side on its own!).

EXTRA: You can use a fork to crimp the edges of your turnovers, but it’s not necessary.

Assembly

Step five: bake turnovers

Place the cooking sheet in the oven and heat your turnovers at 400 degrees for 23 minutes.

EXTRA: You can baste each turnover using a pastry brush and an egg, but this isn’t necessary.

Bake

Step six: make chutney

Juice your two limes into a small bowl. Then, after removing the leaves from the stems, chop up your large bunches of mint and cilantro. Add two tablespoons of honey to the lime juice, then your mint and cilantro, and voilà…you’re done!

Chutney

Step 7: eat!

Just like that—you’ve planted and harvested your own herbs to make a delicious meal! Use whatever’s left of your Plant Nite herb planter to garnish a dish, and serve yourself and your guests your very own culinary creation. Enjoy!

Final

We want to know what you’re cooking up with your fresh herbs. Share your favorite recipes in the comments below. Or share a photo of your finished dish with #PlantNiteCooks on Instagram.

Bon appetite!

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