Algerian turnovers with pepper filling

    2 hours 10 min

    These turnovers called coca are very popular in Algeria. In this vegetarian recipe they are filled with a mixture of onions, tomatoes and peppers. When using ready rolled puff pastry, cocas are easy to make.

    2 people made this

    Makes: 16 or 20 (depending on the size)

    • For the filling
    • 2 tablespoons olive oil
    • 1 large clove garlic, minced
    • 200g onions, finely sliced then cut into 6 short strips
    • ½ red pepper, thinly sliced in 2 to 3cm strips
    • ½ orange or yellow pepper, thinly sliced in 2 to 3cm strips
    • salt and freshly ground pepper
    • ½ teaspoon paprika
    • 3 small ripe tomatoes
    • For the cocas
    • 2 ready rolled puff pastry sheets
    • 1 egg, separated

    Prep:1hr  ›  Cook:1hr10min  ›  Ready in:2hr10min 

    1. Heat the olive oil in a non-stick frying pan over low heat and fry garlic and onion for 10 minutes. Add the peppers, salt and pepper and sprinkle the paprika on top. Simmer over low heat for 10 minutes, uncovered.
    2. Dip tomatoes in boiling water then peel and dice them. Add the tomatoes to the ingredients in the pan. Cook over low heat uncovered for 20 minutes, stirring regularly to prevent the ingredients from sticking.
    3. Preheat the oven to 180 C / Gas 4. On a floured surface, roll out the pastry very thinly. Ready rolled puff pastry bought from the supermarket is too thick, you still need to roll it to a thickness of no more than 1.5mm.
    4. Using a bowl or a glass cut out pastry circles between 8 and 11cm in diametre. If the circles are large, use one circle per coca. If the circles are smaller use two per coca.
    5. Place 1 tablespoon of the onion vegetable mixture on all the large circles of pastry, or on half of the small pastry circles.
    6. Using a brush, coat the edges of the pastry circles with egg white. For the large circles, fold them into half circles. For the small circles, place the ones without filling over the ones with filling.
    7. Pinch the edges together using the tines of a fork to seal them well. Repeat until there is no more filling and pastry left.
    8. Place the cocas on a baking tray covered with greaseproof paper. Using a brush, coat them with egg yolk.
    9. Bake the cocas in the preheated oven till golden brown, about 30 minutes.


    The cocas can also be prepared in advance. In that case, bake them for only 25 minutes and then reheat them in the oven for 10 minutes at 180 C / Gas 4 before serving them.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)