It’s St. Stephen today and I am on the couch after an amount of food I am ashamed of.

All the festive traditions have been respected, yesterday in Ferrara at my uncle’s house and today in Rimini with hubby’s family.

Lot of chatting, eating, drinking, gifting.

Then a hot tea with my best friend as we do every year.

This is perfection!

Now I am alone on the couch so I decided to write down two lines here to post another recipe and trying to thin the list of not_yet_published recipes, even if I am not a lot in the mood for more food LOL.

Some time ago I have posted the recipe of homemade paneer to make the Indian version of piadina turnovers.

I don’t know if you remember my little project to make our traditional flat bread called piadina international, stuffing it with flavours from all over the world.

If you don’t check the recipe index!

Anyway, I posted paneer for turnovers then never posted the turnovers recipe!

Silly me!

Now I am here to fill this hole, be ready with your paneer! 🙂

PLEASE NOTE: To make this recipe you will need 600 g of the traditional piadina dough kneaded with 2-3 tablespoons of grounded turmeric.

Print Recipe

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.