Olive Royals (Savory Potato Turnovers)
Traditional savory turnovers made with a potato-based pastry filled with seasoned roasted meat, fried until golden brown. A delicious way to use leftover roasted meat.
Ingredients
- 1 pound Potatoes, mealy variety (Should be very mealy when cooked)
- 4 ounces All-purpose flour (About 3/4 cup)
- 1 ounce Butter (About 2 tablespoons)
- 8 ounces Cold roasted meat, cut into thin small bits or minced (Any leftover roasted meat such as beef, pork, lamb, or chicken)
- 0.5 teaspoon Salt (To taste)
- 0.25 teaspoon Black pepper (To taste)
- 1 tablespoon Butter, for filling (Cut into small bits)
- 2 cups Beef dripping or vegetable oil for frying (Enough for deep frying)
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Instructions
- 1Place potatoes in a pot of cold salted water. Bring to a boil and cook until tender when pierced with a fork, about 20-25 minutes depending on size.
- 2Drain the potatoes and let them cool until nearly cold. Peel the potatoes while still slightly warm.
- 3Rub the cooled potatoes through a sieve or mash them until perfectly smooth. Add the flour and butter, then knead all together until it forms a smooth paste or dough.
- 4Cut the cold roasted meat into thin small bits or mince it finely. Season with salt and pepper to taste.
- 5On a lightly floured surface, roll out the potato dough to about 1/4 inch thickness. Cut into rounds using a 4-inch round cutter or glass.
- 6Place a spoonful of the seasoned meat on one side of each round. Top with a small bit of butter. Wet the edges of the pastry with water using your finger or a brush, then fold over to form a half-circle. Press the edges firmly to seal.
- 7Heat the dripping or oil in a deep pan or pot to 350°F (175°C), hot enough that a small piece of dough sizzles immediately when dropped in.
- 8Carefully place 3-4 turnovers at a time into the hot oil. Fry until light golden brown on both sides, about 3-4 minutes per side, turning once.
- 9Remove the fried turnovers with a slotted spoon and place them on the back of a sieve or on paper towels set before the fire or in a warm oven to drain excess oil.
- 10Serve the olive royals hot, with or without gravy in the dish as desired.
