Tap a chip to add another filter, or use Clear all below.
Potato is boiled, peeled and mashed. Mixed with drained tuna, harissa, capers, parsley, salt and pepper. A warka or filo sheet is laid flat; a line of filling is spooned across one edge; a small well is pressed into the filling; a whole raw egg is cracked into the well; the sheet is folded and rolled into a cigar. Fried seam-down immediately in moderately hot oil, the egg cooks inside as the pastry turns crisp. Eaten hot with lemon and harissa.
Shortcrust pastry uses a mix of lard and butter for the right sturdy-but-flaky texture; chilled, rested for 30 minutes, rolled to 4 mm thick, and cut into 22 cm discs (a small plate works as a guide). Filling: beef skirt (cut into 5 mm cubes, never minced), potato (5 mm dice), swede (5 mm dice) and onion (5 mm dice), seasoned generously with salt and pepper. The filling is piled on half of each pastry disc, leaving a 1 cm border. The pastry is folded over; edges are crimped firmly with thumb-and-forefinger pressed-and-twisted rope crimps along the curved edge. Egg-washed; baked at 200°C for 15 min, then 180°C for 35-40 min until deep golden.
Potatoes are boiled in their skins until tender (about 25 minutes); cooled slightly, peeled, grated on the coarse side. Onion is sautéed in oil with a pinch of turmeric until soft. Eggs are beaten with salt, pepper, saffron-water, baking powder and a tablespoon of flour. The grated potato and softened onion are folded through. The mixture is tipped into a buttered 24 cm round or square tin; baked at 180°C for 25-30 minutes until the top is gold and the centre is just set. Cooled slightly; cut into squares. Excellent with Greek yogurt or as part of a sabzi-khordan (Persian herb-and-cheese plate).
A Cornish-inspired pastry parcel filled with seasoned lamb, tender vegetables, and a rich, savory gravy. These hand-held pastries are perfect for portable meals, picnics, or as a sophisticated starter. The flaky shortcrust pastry encloses a deeply flavorful filling, a British classic that's remarkably easy to prepare at home.
Floury potatoes grate fine; onion grates fine; both squeeze in a tea towel to remove water (the water-squeeze is what gives crisp latkes). Mixed with egg, matzo meal (or flour), salt and pepper. Dropped by spoonfuls into hot oil; flattened with a spatula; fried for 3-4 minutes per side till deep gold. Drained on a rack. Served hot with sour cream and applesauce.
A short pastry of plain flour, butter, margarine (the mix gives Nigerian pies their distinctive texture, flakier than all-butter, sturdier than all-margarine), a pinch of baking powder, salt and cold water is made and rested. The filling: minced beef browned with onion, garlic, curry powder, thyme and a stock cube, then a small dice of carrot and potato added and cooked through with a splash of stock and a touch of cornflour to give a thick gravy. Pastry rolls out 4 mm thick, cuts into 15 cm rounds; filling goes on half; egg-wash glues; crimp; egg-wash on top. Bake at 200°C 30-35 minutes until deep gold.
These are the little salt-cod fritters you'd order at a marble counter in Lisbon, sitting with a glass of vinho verde while the bartender slides a plate across with no ceremony. The recipe itself is simple, dry mashed potato through flaked bacalhau with onion, garlic, parsley and egg, then a brief fry, but it does start the day before because the salt cod wants 24 to 36 hours of cold water soaks to draw the salt out. That step is the one thing you cannot shortcut. Once the cod is desalted, everything else is an afternoon's work: simmer the cod, flake it through warm potato, shape into the three-sided football "quenelles" that are the Portuguese signature, and fry until amber. Eat them warm with a wedge of lemon and a dish of piri-piri on the side.