Dan Lepard's aubergine turnovers recipe

Great with sweet chilli dipping sauce. 2 aubergines (not the huge ones) Salt and pepper 250g cottage cheese 2 chopped spring onions 1 tbsp chopped dill (or marjoram) 300g plain flour, plus extra 25ml olive oil 1 small bunch flat-leaf parsley, picked 100g cold butter, cut into 1cm cubes 125ml cold water 1 egg, beaten Prick the aubergines all over and bake on a tray for an hour at 180C (160C fan-assisted)/350F/gas mark 4. Scrape out the flesh, spoon into a sieve over a bowl with half a teaspoon of salt and drain for an hour. Stir in the cheese, onions and dill, and leave to drain again. Make the dough: put the flour and a teaspoon of salt in a bowl, rub in the oil and toss in the parsley and cold butter. Add the cold water, coax into a rough dough and chill for 30 minutes. Using extra flour, roll out to about 40cm x 15cm, fold in by thirds, repeat the roll and fold, then wrap and chill for another 30 minutes. Repeat the double roll and fold steps twice more at 30-minute intervals. Roll the dough about 25-50mm thick and cut into 12. Season the filling, discard the liquid, and spoon a little on to each pastry square. Seal like pasties, place on a paper-lined tray, brush with egg and bake at 210C (190C fan-assisted)/410F/gas mark 6½ for 30 minutes. danlepard.com/guardian