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Indian piadina turnovers.

Servings: 8

Ingredients

  • 600 g piadina dough with grounded turmeric
  • 400 g potadoes
  • 400 g fresh spinach
  • 300 g paneer
  • 1 onion
  • 2 garlic cloves
  • 1 tsp crushed fresh ginger
  • 2 tsp curry powder
  • 1 tsp turmeric powder
  • kosher salt as needed
  • 3 tbsp olive oil

Instructions

  • Mince garlic and onion, sautee them in a pan with oil, add spices and ginger and let them golden for about 2 minutes.
  • Add potadoes in small cubes and crushed spinaches plus a glass of water.
    Let simmer until the potadoes are tender, about 15-20 minutes, you may need some more water.
     Halfway through add paneer in small dices and adjust salt.
  • In this case you have to dry all the liquid in the pan as the stuffing will meet bread dough nut you can eat the stuffing alone, in that case a little bit of liquid makes the preparation even better.
  • Spread the piadina dough as thin as possible in round shape, about 75g each turnover.
    Put some stuffing in the centre, close in crescent shape and seal the edges pressing a fork all around.
  • Cook on a hot pan, pay attention not to burn them.
  • They are good both hot or warm.