Spinach Tourtons

Spinach Tourtons

A made-from-scratch dough enrobes a filling of mashed potato, spinach, Gruyère cheese, and leeks for a fried pastry that is often served with a salad as a first course or as an entrée. Pictured with our Sandwiches au Jambon and Sweet Potato & Prosciutto Tartlets.

Spinach Tourtons
Serves: 9
Our 3-inch square turnovers are the perfect size for afternoon tea.
  • 2⅔ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 3 tablespoons canola oil
  • 2 tablespoons unsalted butter, room temperature
  • 4 tablespoons cold water, divided
  • Spinach-Potato Filling (recipe follows)
  • 1 large egg, lightly beaten
  • Canola oil, for frying
  1. In a large bowl, whisk together flour and salt. Make a well in the center of flour mixture. Add eggs, oil, and butter to well, stirring together with a fork, gradually bringing a dough together. Using hands, rub dough between fingers until mixture is a uniform, crumbly texture. Add 3 tablespoons cold water, stirring with a fork just until dry ingredients are moistened. Add remaining 1 tablespoon water, 1 teaspoon at a time, as needed, gently kneading dough in bowl until dough comes together (the dough will look and feel like pie dough).
  2. Turn out dough onto a lightly floured surface. Using a rolling pin, roll out dough to a 1-inch-thick square. Wrap in plastic wrap and refrigerate until chilled, approximately 30 minutes.
  3. Turn out dough onto a heavily floured surface. Using a rolling pin, roll out dough to a 19×10-inch rectangle. Using a sharp knife, trim and discard ½-inch from all sides to create a clean edge and an 18×9-inch rectangle. Cut dough in half widthwise, creating 2 (9-inch) squares. Score a dough square into 9 (3-inch) squares.
  4. Evenly divide Spinach-Potato Filling among scored squares, approximately 1 tablespoon each. (Roll filling into balls and place in center of squares.)
  5. Using a pastry brush, brush beaten egg along edges and between portioned filling. Cover with remaining 9-inch dough square. Press dough around edges and in between filling (make sure there is no air between filling and dough) to adhere. Using a pastry wheel or sharp knife, cut into 9 (3-inch) squares, avoiding filling.
  6. In a medium pot, pour oil to a 3-inch depth. Heat over medium heat until an instant-read thermometer registers 375°. Fry tourtons in batches for 4 minutes, flipping halfway through. Remove from oil and let drain on paper towels. Serve warm or at room temperature.
Make-Ahead Tip: Tourtons can be assembled several hours in advance, placed in a single layer in an airtight container, and refrigerated. Fry just before serving.

Spinach-Potato Filling
Cooked leeks accompany spinach and Gruyère cheese in seasoning the mashed potatoes in this filling for tourtons.
  • 1½ teaspoons unsalted butter
  • 1 tablespoon diced leeks
  • 1 cup packed baby spinach, chopped
  • ⅛ teaspoon fine sea salt
  • ⅛ teaspoon ground black pepper
  • ½ cup boiled and mashed russet potato
  • 2 tablespoons finely grated Gruyère cheese
  1. In a medium skillet, melt butter over medium heat. Add leeks, and cook until fragrant and translucent, 4 to 5 minutes, stirring often. Stir in spinach, salt, and pepper, cooking until spinach wilts. Transfer to a medium bowl. Stir in mashed potato and cheese until combined. Let cool to room temperature. Use immediately.




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