Potato and Cheese Turnovers

Potato and Cheese Turnovers

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Servings: 4
Calories: 615


  • 3 medium potatoes peeled and boiled
  • 2 cups oatmeal flour
  • Water boiling and salted
  • Salt to taste
  • 8 oz cream cheese
  • 1 tsp chives chopped
  • 10 floz milk
  • 1 small onion
  • Cream or yogurt to serve


  • Put the flour into a basin and slowly add sufficient boiling, salted water to form a firm dough.
  • Knead well for several minutes and with floured hands, shape into a large roll about 4 cm (1 1/2 in) thick.
  • Cut into pieces about 2.5cm (l in) in length and roll out flat.
  • Sprinkle with a little flour and leave while you make the filling.
  • Rub the cooked potato through a sieve. Add the salt, cream cheese, chopped chives and milk.
  • Finely chop the onion and add to the potato mixture.
  • Combine all thoroughly. Place a spoonful of the potato on each flat piece of dough.
  • Moisten the edges of the dough, then fold over and press the edges together to seal.
  • Cook the turnovers in deep hot fat until golden.
  • Serve hot with a side dish of cream or yogurt.
Calories: 615 kcal
Carbohydrates: 76 g
Protein: 18 g
Fat: 27g
Saturated Fat: 13 g
Cholesterol: 70 mg
Sodium: 236 mg
Potassium: 1112 mg
Fiber: 8 g
Sugar: 8 g
Vitamin A: 896 IU
Vitamin C: 34 mg
Calcium: 198 mg
Iron: 4 mg
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