Curried Vegetable Turnovers
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 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
Description
These turnovers start with sautéing garlic and shallots in vegetable oil to release aroma, followed by curry powder to bring warmth and spice. Diced potatoes, carrots, and red bell peppers are added along with water and seasonings, then covered and simmered until the potatoes are tender and flavors meld. The cooked vegetable filling is allowed to cool before assembly.
Puff pastry is rolled out and cut into circles, each filled with the cooling curried vegetable mixture, then folded and sealed before brushing with an egg-milk wash for a glossy finish. Baking at 400°F creates a flaky, golden crust enclosing the spiced, tender vegetable filling. The balance of mild heat, a touch of sweetness, and flaky pastry makes these turnovers distinctive.
This recipe yields a snack or meal component that can be served warm. Cooling the filling before assembly is important to prevent the pastry from becoming soggy. The use of puff pastry streamlines preparation compared to making dough from scratch.
Ingredients
- 2 tablespoons vegetable oil 30 milliliters
- 1 clove garlic minced
- 2 tablespoons shallot chopped, or red onion
- 2 teaspoons yellow curry powder
- 8 ounces potato peeled and chopped into 1/4 inch (5 millimeter) dice, yellow, 250 grams
- 1/3 cup carrot diced, 15 grams
- 1/4 cup red bell pepper diced, 60 grams
- 1/3 cup water 85 milliliters
- 1 teaspoon salt fine sea salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon black pepper freshly ground
- 1 pound puff pastry preferably all butter, defrosted according to package directions, 500 grams
- 1 egg lightly beaten, large
- 1 tablespoon milk 15 milliliters
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.
User Reviews
Overall Rating
5
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