Turkey Curry Mini Puff Pastry Pies Recipe
Chicken curry pies are a fairly well established and popular creation but when I picked up a bargain piece of turkey in the supermarket last night, I wondered how turkey curry pies would be likely to work. So, for my latest mini puff pastry pies creation, I decided to give it a go. I was delighted with the results and would recommend this idea particularly where you have leftover turkey meat from Thanksgiving or Christmas. It is a great way to make turkey leftovers meals that little bit different.
You can make the curry as simple or as complex as you want. In this instance (given that I was trying out the idea for the first time) I simply stirred the turkey through a basic, premade, supermarket curry sauce. To serve, you could eat the pies just as they are by hand as snacks or buffet food but here I served them with some turmeric spiced boiled rice.
- 4 tablespoons curry sauce
- 6 tablespoons cooked, cooled and shredded turkey breast meat
- Half pound puff pastry
- Flour for rolling pastry
- Beaten egg for glazing pastry
- 6 ounces (or as required) basmati or long grain rice
- 1 teaspoon ground turmeric
- 2 tablespoons freshly chopped coriander leaf/cilantro (plus extra to garnsih)
- Put the curry sauce and the turkey meat in to a large bowl and stir to evenly combine, ensuring all the pieces of turkey are covered in the sauce.
- As always, I rolled out the pastry, cut it to appropriate sizes (main cases and lids) and lined four small buttered ramekins with the main case portions. I spooned in the curried turkey to almost but not quite fill.
- Sit the lids on the pastry cases and leave to rest while your oven preheats to 210C/425F/Gas Mark 7.
- Eggwash the pie lids then crimp the edges and eggwash the crimps. Cut a steam vent in the centre with a sharp knife.
- Bake the pies on a tray for 30 to 35 minutes until risen and golden.
- When the pies are almost but not quite ready, wash the rice through a sieve under running cold water and add to a deep pot of boiling water. Season with salt and the turmeric and stir well. Simmer for ten minutes.
- Take the pies from the oven and leave to rest for ten minutes or so.
- Drain the rice, return to the pot and stir through most of the coriander/cilantro.
- Carefully turn the pies from the ramekins (loosening around the top edge with a blunt edged knife if necessary) and plate with the rice alongside to serve, garnishing with the remaining chopped herb.