We are now at the very end of the roast turkey leftovers (promise). Today we were heading to the beach for a picnic so I decided to use it all up by creating some curry puffs. The shredded roast turkey meat goes well with Indian spices and sweet peas and the curry puffs are perfect picnic food.
Prep time: 15minutes + 30 mins cooling Cooking time: 15 minutes
1.5 cups shredded roast turkey meat
1 onion finely diced
2 cloves garlic crushed
1/2 tspoon chilli powder
1/2 tspoon turmeric powder
1/2 tspoon cumin powder
1/2 teaspoon salt
1 tspoon cumin seeds
Handful of curry leaves (optional)
2 tablespoons vegetable oil
1/2 cup frozen peas
1/2 cup water
1 beaten egg yolk for brushing pastries
3 sheets puff pastry
Remove puff pastry from freezer to thaw.
Heat oil in pan over medium heat and add cummin seeds and curry leaves until they splutter and are fragrant.
Add onions and cook until transparent, then add crushed garlic and mix through for a minute until heated.
Add cummin powder, turmeric and chilli powder and mix thoroughly through onion mixture, heating until fragrant but be careful not to burn.
Add turkey to pan and stir fry, then add 1/2 cup after and peas – simmer for 5-8 minutes until all the water has evaporated and peas are just cooked.
Cool mixture completely.
Pre-heat oven to 200 degrees celcius.
Cut pastry sheets into thirds lengthwise and horizontally to make 9 even squares.
Using a teaspoon, spoon small amounts of the turkey and pea mixture into one square at a time, fold over and use a cake fork to seal the edges creating a neat pattern across all edges. Repeat until all the mixture is used.
Line a baking sheet with greaseproof paper, then place filled pastries evenly spaced apart. Brush with beaten egg yolk and place in Pre-heated oven.
Bake for 15 minutes or so until pastry is puffed and golden brown.
Allow to cool, or pack for picnic between layers of kitchen towel paper.