Curry Turnovers Recipes

CURRIED CHICKEN TURNOVERS

Steps:

• Preheat oven to 400 degrees. Bring 1 quart water to a boil in a medium pot; add 1 tablespoon salt and the chicken. Reduce heat; simmer until chicken is cooked through, about 12 minutes. Transfer with a slotted spoon to a bowl; let cool. Shred chicken with a fork into 2-inch pieces.
• Heat oil in a large low-sided stockpot over medium-high heat until hot but not smoking. Add onion, garlic, and ginger, and cook, stirring occasionally, until pale golden, about 8 minutes. Stir in curry powder, cumin, and flour; cook 1 minute. Add stock, and bring to a boil. Stir in yogurt, tomato paste, and applesauce; boil 1 minute. Reduce heat to medium; simmer, stirring occasionally, until mixture is thickened, about 30 minutes.
• Stir in chicken and peas; cook until mixture is thick, about 3 minutes. Stir in cream and 2 teaspoons salt. Let cool.
• Lay pastry sheets on a lightly floured surface; cut each into 4 squares. Spoon 2 tablespoons chicken mixture onto each square, leaving a 1-inch border. Brush edges with egg; fold squares to form triangles. Press edges to seal. (Unbaked turnovers can be frozen, wrapped in plastic and foil, 1 month; thaw before baking.)
• Arrange on baking sheets. Bake until golden, 20 to 25 minutes. Serve with sauce.

EASY CURRY CHICKEN HAND PIES

Steps:

• Preheat oven to 350F.
• Add butter to a skillet over medium high heat. Toss in celery, onion, and carrots and stir to coat in the butter.
• Cook for approximately 5 minutes or until veggies are tender and fragrant.
• Stir in the flour and curry powder and stir to coat. Once the veggies are all coated and a paste forms, stir in the chicken broth. Bring to a boil and then reduce heat to low. Allow to thicken for about 1-2 minutes, then remove from the heat.
• Stir in the sour cream and the sliced chicken breast. Set aside.
• Lightly flour a work surface and roll out the puff pastry sheets. Use the bottom of a glass or a 3" round cookie cutter to cut out circles in the dough. The two sheets should yield about 18 circles total.
• Add 1 tablespoon of the chicken mixture to one half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture
• and press to close. Use a fork to close each hand pie. Lay each completed hand pie on a greased baking sheet, about 1" apart.
• Repeat with remaining dough.
• In a small bowl, combine whisked egg and water. Brush each hand pie with egg mixture and then sprinkle lightly with flake sea salt.
• Bake for 18-20 minutes or until crisped and golden. Serve warm.
• Enjoy!

CONTEST-WINNING CURRIED CHICKEN TURNOVERS

Steps:

• In a large skillet, saute the celery, onion and carrot in butter for 4-6 minutes or until tender. Stir in the flour, curry powder and salt until blended. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the chicken, sour cream and yogurt., On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle. With a floured 3-in. round cookie cutter, cut out 12 circles from each rectangle. Place 2 teaspoons chicken mixture on one side of each circle. Moisten edges with water; fold dough over filling. Press edges with a fork to seal., Place 1 in. apart on a greased baking sheet. In a small bowl, beat egg yolk and water; brush over pastry. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.

CURRIED CHICKEN TURNOVERS

Steps:

• Preheat oven to 425°. In a small bowl, combine the first eight ingredients. Divide dough into eight portions., On a lightly floured surface, roll each portion into a 5-in. circle. Place about 1/4 cup filling on one side. Moisten edges of pastry with water. Fold dough over filling; press edges with a fork to seal., Place on greased baking sheets. Brush with egg. Cut 1/2-in. slits in top of each. Bake 15-20 minutes or until golden brown.

CHEESY CURRY VEGGIE TURNOVERS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Melt the butter in a large saucepan over medium-high heat. When it begins to foam, add the mushrooms, leeks and 1/4 teaspoon salt, and cook, stirring, until well browned, 2 to 3 minutes. Add the curry powder, and cook for 30 seconds, stirring. Add the cauliflower, tomatoes, 1/2 cup water and 1/2 teaspoon salt, and stir, scraping up the spice paste from the bottom of the pan. Bring to a simmer, cover, reduce the heat to low and cook until the sauce has thickened and the cauliflower is tender, about 4 minutes. Remove the lid and, if necessary, continue to cook until the sauce is a thick, almost paste-like consistency and coats the vegetables, about 1 minute more. Transfer the filling to a medium bowl, and let cool completely. Stir in the peas.
• Unfold the puff pastry onto a lightly floured surface, and roll it out into a 12-inch square.
• Quarter the dough to make 4 equal squares. Put a quarter of the filling in the center of each square. Sprinkle 1/4 cup of the Cheddar on the top of each mound. Brush the edges of each square with the beaten egg, then fold 1 corner on top of the opposite corner, making a triangle. Transfer to the prepared baking sheet. Press along the edges with the back of a fork to create a pattern and seal the turnover. Brush each turnover with egg, and make 3 small slits on the top. Sprinkle each with 2 tablespoons of the remaining Cheddar.
• Bake until the turnovers are golden brown and bubbly, 30 to 35 minutes. Serve hot with mango chutney if using.

CURRIED SHRIMP TURNOVERS

Steps:

• Using a round pastry cutter, cut the pastry into 2-inch rounds, placing each round on a waxed paper lined cookie sheet. Roll the remaining scrap into a ball and roll out, using a rolling pin, into a 1/4-inch thick sheet and continue to cut rounds of puff pastry until you've used it all up. Refrigerate the rounds until the filling is ready.
• Heat a saute pan over medium heat for 1 minute. Add the butter, and when it begins to foam, add the diced onion. Cook the onion until it is translucent, add the carrot and apple and saute for 2 minutes. Add the shrimp and cook for 2 minutes, then sprinkle with curry powder and stir to combine well. Season with salt and pepper, remove from heat, and spoon the mixture onto a flat pan (such as a cookie sheet) and cool for several minutes. Put shrimp in refrigerator and chill throughly.
• Preheat oven to 425 degrees. Lightly brush a round of pastry with some of the egg wash. Place 1 teaspoon of the shrimp filling in the center of the pastry and fold the dough in half to encase the filling and create a dumpling. Continue to fill the pastry rounds in this way until all of the filling and pastry has been used up. Place the finished turnovers on a parchment paper lined cookie sheet. Brush the tops of the turnovers with the remaining egg wash and bake for 12 to 15 minutes just before you are ready to serve them. They may be held, unbaked and refrigerated, for up to 48 hours for later use. Serve hot.

CURRIED TURKEY TURNOVERS

Steps:

• If turkey is frozen, let it thaw overnight in the refrigerator.
• For filling, in a 10-inch skillet cook turkey and onion till turkey is brown.
• Drain off any fat.
• Stir in the green pepper, carrot, raisins, curry powder, salt cumin and pepper, cover and simmer 10 minutes.
• If necessary, remove cover and cook over high heat 3 to 4 minutes or till liquid is evaporated.
• Spoon filling into a bowl and let cool.
• Let frozen pie crusts stand at room temperature while the filling cools.
• To assemble turnovers, unfold/unroll/roll-out pie crusts; sprinkle with flour.
• Place crusts, floured side down, on a baking sheet.
• Spread half of the filling over half of each crust, leaving a 1-inch edge along the outside.
• Moisten edge with water.
• Gently lift and fold other half of pie crust over filling.
• Seal and flute edges.
• Wrap each turnover separately in foil; seal, label, and freeze.
• SERVE IMMEDIATELY: Brush turnovers with beaten egg.
• Cut slits in dough to let steam escape.
• Bake in a 375°F oven about 25 minutes or till golden brown and heated through.
• Serve as above with yogurt, sour cream and/or chutney.
• If frozen plan to cook for 40 to 45.

CURRY TURNOVERS

Steps:

• Mix flour and margarine todether.
• Stir in water until dough forms.
• Cill for 30 minutes.
• FOr filling, heat everything in a saucepan and stir for 5 minutes.
• Cover for 10 minutes until cookied.
• Roll out dough andd cut into 4 rectangels.
• Spoon infilling.
• Bake at 400 degrees for 30 minutes.

CRISPY CURRIED BEEF TURNOVERS

Steps:

• Combine sauce ingredients in a small bowl.
• Place a wok over high heat until hot. Add oil, swirling to coat sides. Add meat, onions and green onions and cook, stirring, until meat is browned and just cooked through, about 5 minutes. Add sauce and cook, stirring, until sauce boils and thickens slightly. Remove from heat and let filling cool.
• Preheat oven to 375°F Roll out pastry on floured board to a thickness of 1/8 inch. Using a 3-inch round cookie cutter cut out 20 circles. For each turnover, place 2 teaspoons filling on half of a round, moisten edges of dough with water, then fold other half over to enclose filling. Crimp edges to seal.
• Place turnovers 1 inch apart on lightly oiled baking sheets; brush with egg yolk mixture. Bake until golden brown, 25 to 30 minutes. Serve warm with chutney on the side.