kabosha squash + raisins + cashews turnovers

During my last trip to Belgium, I bought several small cookbooks, easy to put into a suitcase. Among them: "Variations Potimarron", by Clea. The first recipe I tried from the book was a little bit disappointing to me. It was a "terrine de potimarron japonisante, miso, noix et oignons" (p.56). It tasted good, but it looked more like mashed kabosha squash than terrine. Maybe I did something wrong. I'll try again and let you know. On the contrary, her "chaussons individuels au potimarron facon bollyfood" (p.48) are a hit. You have to try them. They are good eaten right out of the oven, or later, and even the day after (in the lunch box for example). My kids get crazy over them.

Kabosha Squash + Raisins + Cashews Turnovers
"Variations Potimarron" (p.48), by Clea.

For the dough: 

- 180 gr flour 

- 1 ts turmeric 

- 3  tbs sunflower oil 

- 1 pinch of salt 

For the filling: 

- 1/2 kabosha squash

- 1 small onion or shallot 

- 1 tbs oil 

- 1 ts curry powder 

- 1 ts turmeric powder 

- 20 gr raisins 

- 2 servings of "cream of gruyere" (vache-qui-rit kind)

- 20 gr of cashews (ME: pine nuts because didn't have cashews on hand)

- salt and pepper 

The dough

1. Pour the flour into a medium bowl, add a pinch of salt and the turmeric. Mix well.

2. Add the sunflower oil and mix with your fingertips. 

3. Add a little water until it forms a soft (but not sticky) ball of dough.

The filling 

4. Peel and grate the squash. 

5. Peel and chop the onion/shallot and fry in hot olive oil for 2 minutes.

6. Add the grated squash, curry, salt, and sauté for 5 minutes, covered. 

7. Out of the heat, add the raisins, cheese, nuts, and turmeric. Mix well.

The turnovers

8. Preheat the oven to 360°F.

9. Roll out the dough into a floured board.

10. Cut out circles of about 8 cm in diameter. Place a little filling on half of each circle, fold and press the edges with a fork.
11. Bake for 45 minutes or until golden brown (only 20-25 minutes in my case because my turnovers were small and the crust was thin)

NB1: Makes +/- 16 turnovers depending on their size and/or the thickness of the dough. Since I have a pasta maker machine, I used it to flatten the dough. But you can do it without. 
NB2: Recette en francais ici