ALGERIAN SWISS CHARD BESTELS, OR TURNOVERS

Algerian Swiss Chard Bestels, or Turnovers image

Yield about 36 bestels

Number Of Ingredients 10

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2 pounds Swiss chard, beet, or spinach greens, washed and dried
1/4 cup pine nuts
2 hard-boiled eggs, mashed
1/4 cup currants
1 teaspoon curry powder
1/2 teaspoon allspice
1/4 teaspoon ground cinnamon
Salt and freshly ground pepper to taste
Thirty-six 2-inch wonton wrappers
Peanut or vegetable oil for frying

Steps:

If the Swiss chard or spinach leaves are small, leave them whole. Otherwise, remove and discard the stems and rough-chop the green leaves. Blanch the leaves for 15 seconds in boiling, salted water. Drain completely, pressing to get rid of any excess water.
Brown the pine nuts in a hot pan for a few minutes. Then mix the leaves with the hard- boiled eggs, the currants, and the pine nuts. Season with the curry, allspice, cinnamon, and salt and pepper to taste.
Place a tablespoon of the stuffing in the center of each wrapper. Moisten the edges with water, fold into a triangle, and crimp the edges with the tines of a fork. Put all the turnovers on a baking sheet lined with wax paper, and refrigerate or freeze until ready to fry.
Heat 2 inches of peanut or vegetable oil in a wok until it reaches about 375 degrees. Fry about five bestels at a time on both sides, about 2 minutes on each side, until golden. Drain on paper towels and serve immediately.