Curried Vegetable Turnovers
User Reviews
5.0
18 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
55 mins
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Servings
12 Turnovers
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Course
Appetizer
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Cuisine
International
Curried Vegetable Turnovers
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A recipe for Curried Vegetable Turnovers! Rounds of puff pastry are filled with a flavorful blend of diced vegetables and baked until golden.
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Ingredients
- 2 tablespoons (30 milliliters) vegetable oil
- 1 clove garlic minced
- 2 tablespoons chopped shallots or red onion
- 2 teaspoons yellow curry powder
- 8 ounces (250 grams) yellow potatoes peeled and chopped into 1/4 inch (5 millimeter) dice
- 1/3 cup (15 grams) diced carrot
- 1/4 cup (60 grams) diced red bell pepper
- 1/3 cup (85 milliliters) water
- 1 teaspoon fine sea salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon freshly ground black pepper
- 1 pound (500 grams) puff pastry preferably all butter, defrosted according to package directions
- 1 large egg lightly beaten
- 1 tablespoon (15 milliliters) milk
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Instructions
- In a large wok or skillet, drizzle vegetable oil over medium high heat. Once shimmering, add the garlic and shallots.
- Cook until just aromatic, about 30 seconds. Stir in the curry powder and cook until fragrant, another minute.
- Stir in the potatoes, carrots, and bell peppers. Add the water and season with salt, sugar, and black pepper.
- Stir, cover, and reduce heat to medium low. Cook, stirring occasionally, until the potatoes are tender, 8-10 minutes.
- If too dry and beginning to stick to pan, add a little more water. Season if needed and remove from heat. Allow to cool to room temperature or refrigerate for up to 2 days.
- Preheat oven to 400˚F (205˚C) and line 1-2 baking sheets with parchment. In a small bowl, beat together the egg and milk.
- On a lightly floured surface, roll out a sheet of puff pastry until it is 1/8 inch thick (3 millimeters). Cut out circles 4-5 inches (10-12 centimeters) wide using a circle cutter or small bowl.
- Gather and reroll the scraps to cut out another circle or two. Repeat with remaining pastry sheet if there is one.
- Place a tablespoon of the cooled filling in the center of each circle, leaving 1/2 inch (1.5 centimeter) border around the edges.
- Brush the edges with the egg wash and fold the pastry over to enclose the filling in a half moon shape. Use a fork to seal the edges and transfer to prepared baking sheet. Repeat with remaining circles.
- Brush the tops of the pastries with the egg wash and bake until golden brown, 15-20 minutes. Allow to cool for 5 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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