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    You are in: Home / Recipes / Herbed Potato Turnovers Recipe
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    Herbed Potato Turnovers

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on February 11, 2013

      Thanks- I really enjoyed this recipe. I streamlined the process, added more curry, and less peas to suit my taste. Would have been good as it was, but I needed to change the process so I could have them ready for work today. Start to finish was about 40 minutes and they still turned out great. Can't wait to add this to my OAMC plans!
      Update: Love, love, love these. I change up the filling sometimes to suit the taster. I make potato cheese for my daughter. I haven't made these in a while and can't wait to make them again.

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    • on October 16, 2011

      I used a little over half whole wheat flour, some vital wheat gluten and a couple tablespoons of flax seed mill in my double batch experimentation. Also, I only made two of the turnovers with the suggested filling, but added red pepper flakes as another user suggested. I spaced putting my minced garlic into these two, unfortunately, but they were still pretty tasty. I think I would use more curry and be certain to include the garlic next time. I filled the other turnovers with a variety of things, and from the delightful outcomes, I would say the options are limitless. If you have something specific in mind you might consider whether the thyme and rosemary would be complimentary. All in all, I was greatly satisfied with the results and will enjoy further experimenting with the recipe. Thanks for posting!

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    • on August 21, 2007

      This turned out good. Used half whole wheat flour. There was a lot of stuffing left over. I added a little extra curry powder and red chili flakes as we like our food spicy. I love that it is low fat. I froze them for lunches on the go, and it reheats great. Thanks for posting.

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    • on August 10, 2007

      This was really good. A bit too much curry for me and mine, but will make again with less.

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    • on December 03, 2006

      DH and I loved the dough, but thought the filling was a bit bland for our tastes. I think we will use the dough again with some different fillings. Thanks for posting.

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    • on August 16, 2005

      I made this recipe and doubled the dough very successfully. Made it in my bread machine. Even then I had filling leftover - so I added it to my slow roasted lamb cooking in the oven!

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    • on July 06, 2005

      Wonderful taste, reminded me of samosas - probably because of of the curry and the peas. I was surprised to find that they looked like little bread rolls (with a lovely steamy surprise inside them!), and had a proper crust on them too. I was worried that potatoes might not have time to cook, but there was no reason to worry, they were perfectly done. I found though that there was double the filling that was actually used, so next time - and there will be a next time! - I'll either double the dough or half the filling. Very tasty.

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    Nutritional Facts for Herbed Potato Turnovers

    Serving Size: 1 (147 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 195.6
     
    Calories from Fat 7
    63%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.1 mg
    0%
    Sodium 198.9 mg
    8%
    Total Carbohydrate 40.1 g
    13%
    Dietary Fiber 3.9 g
    15%
    Sugars 3.2 g
    13%
    Protein 7.1 g
    14%

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