- 2 packaged refrigerated pie crusts (see Notes)
- all purpose flour, for dusting
For the Filling (see Variations)
- 4 cups water, for blanching the peas
- 2 cups fresh shelled green peas (alternatively, you can use thawed frozen peas as well that are available all year round)
- salt, to taste
- 1 tsp turbinado sugar
- 1 cup of grated fresh or thawed frozen coconut
- 1–2 Thai green chilies, broken into two pieces (optional/use less for less heat)
- 8–10 sprigs of cilantro, torn
- 1 tsp cumin seeds
- ¼ cup water
- Preheat the oven to 400°F (200 °C)
Making the Filling
- Start by boiling the water in a pot over the stove or in a kettle. Transfer the peas to a medium bowl and add the boiling water to it. Cover and let it sit for about 10 minutes till the peas soften up.
- In the meantime, make the herbed paste for the filling. In a mini food processor or a grinder, add all the ingredients for the paste and process until smooth and well combined.
- Drain the water from the bowl completely and add the herbed paste to the peas. Toss well to combine. Season with salt and sugar and set aside.
Making the Pastries
- Sprinkle flour onto a work surface. Unroll pie crusts and use a rolling pin to spread out edges. Cut out circles into each pie crust using a 2-inch biscuit or cookie cutter.
- Gather the leftover pie crust after cutting the circles and save it to make a galette along with the leftover filling.
- Spoon each round of the pie crust with about ½ tablespoon. of the prepared filling in the center.
- Fold over to form a half circle to cover the filling and press to seal the edges.
- Use a fork to press the edges together or pinch the edges in between your fingers and twist together to give it a pretty ruffled look.
- Transfer to a parchment paper lined baking sheet. At this point, you can pop the baking sheet in the freezer and freeze the prepared turnovers for a later time. After about 3 hours, you can transfer the frozen pastries in a plastic freezer bag or freezer-safe food-storage container with tight-fitting lid baking them later. They will keep in the freezer for up to 3 months.
Baking the Pastries
- Bake the pastries in the preheated oven for 20-22 minutes until golden brown at the edges. If baking frozen, do not thaw. Bake the frozen pastries directly in the preheated oven.
- When baking is complete, take the sheet out of the oven and let the pastries cool on the baking sheet for 2-3 minutes before transferring them to a serving platter.
- Serve with cilantro-mint chutney or any other condiment of your choice.
Keywords: Healthy Recipes, Baking Recipes, Store-bought Shortcuts