Curry Turnovers Food

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.

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.

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.

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!

AMERICAN TURKEY TURNOVERS

Steps:

• Saute onion and celery in butter.
• Stir in remaining ingredients for filling.
• Sift together flour, curry powder (if using), and salt.
• Using either a butter knife, or a pastry blender cut in shortening until the mixture looks like a coarse meal.
• Sprinkle in 1/4 cup of the ice water, reserving the rest.
• Toss with a fork to mix.
• Quickly press the dough into a ball and set aside.
• If there is any flour left in the bowl, use reserved water to dampen and then press into the rest of the dough.
• There are two ways to do this next step, the second being the one I came up with myself.
• Choose the one that seems better to you.
• On a floured surface roll dough 1/8 in thick, and then cut into twelve 6 inch rounds.
• Or make twelve balls of dough and roll into 6 inch rounds.
• Spoon about 2 heaping tablespoons of the filling onto half of each of the rounds.
• Brush the margin of each round with a little warm water.
• Fold the empty half over.
• Use a fork to seal the edges, and then prick the top here and there.
• Use a spatula to carefully transfer the finished turnovers to a cookie sheet.
• Cover loosely with wax paper and freeze overnight.
• Package the turnovers in foil or freezer bags and label as necessary.
• When ready to cook preheat over to 425.
• Place desired number of turnovers on a cookie sheet and cook for as little as 15 minutes (in my experience) or as much as 60 minutes (according to original instructions).
• The edges should be golden when finished.

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.

CURRIED CHICKEN TURNOVERS

Steps:

• Stir fry chicken and shrimps in hot oil for 1 minute. Add water chestnuts, mushrooms and cilantro. Add seasonings. Cook for another minute. Set aside to cool.
• Flatten each biscuit to make a 3 inch circle. Place 1 tablespoon of chicken filling in center of each circle. Fold to make a half moon; pinch edges to seal.
• Bake on ungreased cookie sheet at 375°F for 10 minutes or until golden.

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.