A spicy recipe for Turkey Turnovers from Sophie Grigson.
Ingredients
- 1 onion peeled and coarsely chopped
- 2 tbsps olive oil
- 2 sticks celery diced
- 1 red pepper deseeded and chopped
- 8-14 oz cooked turkey chopped
- 1 1/2 lb vegetables, raw or cooked e.g carrots, parsnip, peas, potao- diced
- 1/2-1 tbsp curry paste
- 2 tbsps butter
- sea salt
- 8 oz puff pastry
- 1 free range egg beaten
Servings:
Instructions
- Heat the oil and half cook the onion. Add any raw vegetables and saute until they brown and soften. Add the cooked vegetables, peas and turkey and stir well.
- Stir in the curry paste and cook for 30 seconds, add the butter and salt then remove from heat and leave to cool.
- Divide the pastry into 4 and roll out each piece to a large circle about 1/8 of an inch thick.
- Divide the turkey mixture between the four circles. Brush the edges with egg and fold the pastry over the filling to form a semi circle, crimping the edges together firmly. Rest for 30 minutes in the fridge.
- Brush with the egg and bake at 220 C Gas 7 for 15 minutes, until nicely puffed and well browned.
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