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.
Make the filling first. Wash the leeks and slice across in thin rounds as far up the stalk as possible. Chop the slices in half. Scrub the potatoes and cut into small cubes. Peel the garlic and chop finely. Heat the oil and butter in a large frying pan over a medium heat. Add the potatoes and cook, stirring often, for 5-7 minutes, until just tender. Stir in the coriander, garlic and leeks. Stir for 2-3 minutes, until the leeks are softened. Season well with cayenne pepper and salt and remove from the heat.
To make the pastry, melt the butter in a saucepan over a gentle heat and leave on one side. Put the olive oil and egg into a mixing bowl and whisk lightly. Stir in the yoghurt. Using a wooden spoon, slowly stir the melted butter into the yoghurt and egg mixture.
Sift the flour with the bicarbonate of soda and salt and gradually stir it into the yoghurt and butter mixture. Lightly knead the rather soft dough for a few minutes and then roll it out to 5mm/¼in thick. Cut out circles of pastry with a 7.5cm/3in plain pastry cutter or the rim of a wide glass. Spoon about
© 1997 Josceline Dimbleby. All rights reserved.