Name: Turkish Pasties with Yoghurt Pastry
Ingredients: 150 g/5 oz carton plain yoghurt; 275 g/10 oz leeks; 2 pinches cayenne pepper; 275 g/10 oz plain flour; ¼ teaspoon bicarbonate of soda; 2 teaspoons ground coriander; 100 g/4 oz new potatoes; 1 large clove garlic; 1 tablespoon olive oil; 1 teaspoon salt; 1 egg yolk, beaten; 15 g/½ oz butter; 1 small egg; salt; 100 g/4 oz butter

Preparation info

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

These are not in fact a traditional dish, though Turkey has many good little pies to offer. The delicious yoghurt pastry came from some Turkish friends of mine in Istanbul and the filling, which is full of flavour, contains two of my favourite vegetables — potato and leek. Being small, the pies are ideal to take on picnics, still warm if possible. They can be made ahead and reheated.