Description of this recipe: These Turkey Curry Patties are a delightful way to transform leftover roast turkey into a globally-inspired, satisfying meal. Flaky, golden pastry encases a fragrant and flavorful curried turkey filling, creating a comforting and portable dish perfect for lunch, dinner, or even a savory snack.
Why you will love this recipe:
- Creative Leftover Transformation: Tired of the same old turkey sandwiches? This recipe breathes new life into leftover roast turkey, turning it into something exciting and delicious.
- Flavor Explosion: The combination of aromatic spices like turmeric, coriander, cumin, cinnamon, and allspice creates a complex and irresistible curry flavor that will tantalize your taste buds.
- Comfort Food with a Kick: The flaky, buttery pastry provides a comforting backdrop for the spicy and savory turkey filling, creating a perfect balance of textures and flavors.
- Make-Ahead Friendly: Both the filling and the pastry can be prepared in advance, making this recipe ideal for busy weeknights or entertaining.
- Portable and Versatile: These patties are perfect for lunchboxes, picnics, or a quick and satisfying meal on the go. They can be served warm or at room temperature.
Introduction
In the realm of culinary creativity, few things are as satisfying as transforming leftovers into something entirely new and exciting. These Turkey Curry Patties are a prime example of this delicious alchemy. Imagine taking the familiar comfort of a roast turkey and infusing it with the vibrant flavors of an Indian-inspired curry. The result is a symphony of taste and texture, where flaky pastry meets a savory, spiced filling.
This recipe is not just about using up leftovers; it’s about elevating them to a new level of deliciousness. The fragrant blend of spices, the tender turkey, and the buttery pastry create a truly unforgettable dish. Whether you’re looking for a quick and easy weeknight meal, a portable lunch option, or a crowd-pleasing appetizer, these Turkey Curry Patties are sure to impress.
The beauty of this recipe lies in its adaptability. Feel free to adjust the spice levels to your liking, substitute different vegetables, or even add a touch of sweetness with a spoonful of chutney. The possibilities are endless! So, gather your leftover turkey, unleash your inner chef, and prepare to embark on a culinary adventure that will leave you craving more.
Ingredients:
For the Filling:
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 1 large tomato, chopped
- 3 thyme sprigs
- 3 garlic cloves, finely chopped
- 1 scotch bonnet chilli, chopped (optional, for extra heat)
- 2½cm piece of ginger, peeled and grated
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 300g leftover roast turkey, chopped
- 350ml turkey or chicken stock
For the Pastry:
- 600g plain flour, plus extra for dusting
- 4 tsp ground turmeric
- 1 tsp mild curry powder
- 1 tsp sugar
- 300g cold unsalted butter, cut into cubes
- 100g vegetable shortening, grated (or use very cold butter)
- 2 large eggs
- 1 tsp white wine vinegar
- splash of milk
Preparation:
Step 1: Prepare the Pastry
Begin by combining the flour, turmeric, curry powder, sugar, and 1 tsp of salt in a large bowl. The turmeric not only adds a beautiful golden color but also contributes to the overall flavor profile, complementing the curry spices in the filling. Rub in the cold butter and vegetable shortening (or very cold butter) using your fingertips. The key here is to work quickly and keep the ingredients cold, as this will ensure a flaky and tender pastry. Continue rubbing until the mixture resembles coarse breadcrumbs with no large chunks of butter remaining.
Step 2: Create the Dough
In a separate small bowl, whisk together one of the eggs and the white wine vinegar. The vinegar helps to tenderize the gluten in the flour, resulting in a more delicate pastry. Gradually pour the egg mixture into the flour mixture, mixing with your hands until it starts to come together. Add cold water, a tablespoon at a time, until the dough just comes together and is pliable but not sticky. Be careful not to overwork the dough, as this will develop the gluten too much and result in a tough pastry.
Step 3: Chill the Dough
Knead the dough lightly for 3-5 minutes on a lightly floured surface. This will help to smooth out the dough and develop a bit more gluten, ensuring that the pastry holds its shape during baking. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or even longer. Chilling the dough allows the gluten to relax and the butter to solidify, which will result in a flakier pastry. Remove the dough from the fridge 30 minutes before you’re ready to use it, allowing it to soften slightly.
Step 4: Prepare the Turkey Curry Filling
While the pastry is chilling, prepare the turkey curry filling. Heat the vegetable oil in a large pan or skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, for about 10 minutes, or until softened and translucent. This step is crucial for developing the base flavor of the curry.
Step 5: Add Aromatics and Spices
Add the chopped tomato, thyme sprigs, minced garlic, chopped scotch bonnet chilli (if using), and grated ginger to the pan. Cook for another 3 minutes, stirring frequently, until the tomatoes begin to break down and the aromatics release their fragrance. This is where the magic happens – the combination of these ingredients creates a symphony of aromas that will fill your kitchen.
Step 6: Bloom the Spices
In a small bowl, mix together the ground turmeric, ground coriander, ground cumin, ground cinnamon, and ground allspice with a few tablespoons of water to form a paste. This step, known as “blooming” the spices, helps to release their full flavor potential. Add the spice paste to the pan and cook, stirring constantly, for another 5 minutes, or until the water evaporates and the spices are fragrant. This process toasts the spices, intensifying their flavor and creating a richer, more complex curry.
Step 7: Incorporate the Turkey and Simmer
Add the chopped leftover roast turkey to the pan and cook for 5 minutes, stirring to coat the turkey with the spice mixture. Pour in the turkey or chicken stock, bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until most of the liquid has reduced and the filling has thickened. This step allows the turkey to absorb the flavors of the curry and creates a rich, saucy filling.
Step 8: Cool and Chill the Filling
Remove the pan from the heat and allow the filling to cool completely. Once cooled, transfer the filling to an airtight container and chill in the refrigerator until ready to use. The filling can be prepared up to 24 hours in advance.
Step 9: Assemble the Patties
Preheat the oven to 180C/160C fan/gas 6. Roll the chilled pastry out on a lightly floured surface or sheet of baking parchment to a 4mm thickness. If the pastry starts to crack, gently press small pieces of pastry into the gaps to fill them. Using a 15cm-diameter bowl as a template, cut out as many circles of pastry as you can. Re-roll the offcuts and repeat until all the pastry has been used. You should end up with about 10 circles. Transfer the pastry circles to a baking tray lined with baking parchment.
Step 10: Fill and Seal the Patties
Working with one pastry circle at a time, spoon 2 tablespoons of the turkey curry filling onto one side of the circle, leaving a 2cm border. In a small bowl, beat the remaining egg with a splash of milk to create an egg wash. Brush the egg wash onto the border of the pastry circle. Fold the other half of the pastry over the filling to form a semicircle, enclosing the filling. Press the edges together to seal, then crimp the edges with a fork to ensure a tight seal and create a decorative finish.
Step 11: Bake the Patties
Prick the top of each patty several times with a fork to allow steam to escape during baking. Brush the tops of the patties with the remaining egg wash. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is heated through.
Step 12: Cool and Serve
Remove the patties from the oven and let them cool slightly on the baking tray before serving. These Turkey Curry Patties can be enjoyed warm or at room temperature.
COOKING Rating:
- Difficulty: Medium
- Time Commitment: Moderate
Serving Suggestions:
- Serve warm as a main course with a side of rice or salad.
- Pack them in lunchboxes for a flavorful and satisfying meal on the go.
- Serve them as appetizers at a party or gathering.
- Enjoy them as a savory snack with a dipping sauce like chutney or raita.
Tips:
- Keep the pastry cold: Cold pastry is the key to a flaky crust. Make sure to use cold butter and shortening, and chill the dough thoroughly before rolling it out.
- Don’t overwork the dough: Overworking the dough will develop the gluten too much and result in a tough pastry. Mix the dough until it just comes together, and avoid kneading it for too long.
- Adjust the spice levels to your liking: Feel free to add more or less chilli to adjust the heat of the filling. You can also experiment with different spices to create your own unique curry flavor.
- Make it vegetarian: Substitute the turkey with cooked lentils, chickpeas, or vegetables for a vegetarian version.
- Freeze for later: These patties freeze well. Let them cool completely, then wrap them individually in plastic wrap and store them in a freezer-safe bag or container. Reheat them in the oven or microwave until heated through.
Prep Time:
- 45 minutes
Cook Time:
- 45 minutes
Total Time:
- 1 hour 30 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)
- Calories: Approximately 400-500 per patty
- Protein: Approximately 20-25g per patty
- Sodium: Approximately 300-400mg per patty
Conclusion
These Turkey Curry Patties are a testament to the versatility of leftovers and the power of flavor. They are a delightful combination of comforting pastry and spicy curry, making them a perfect meal for any occasion. With a little bit of effort, you can transform leftover roast turkey into a culinary masterpiece that will impress your family and friends. So, don’t let those leftovers go to waste – give this recipe a try and discover the delicious possibilities!
Questions and Answers About This Recipe:
Q1: Can I use a different type of meat instead of turkey?
A1: Absolutely! This recipe is quite adaptable. You can easily substitute the leftover roast turkey with other cooked meats like chicken, lamb, or even shredded pork. The key is to ensure that the meat is cooked and chopped into small pieces before adding it to the curry filling. You might need to adjust the cooking time slightly depending on the type of meat you use. For example, if you’re using cooked lamb, you may want to simmer it for a longer time to tenderize it further.
Q2: I don’t have all the spices listed. Can I still make the recipe?
A2: Yes, you can definitely still make the recipe even if you don’t have every single spice on hand. The core spices for a good curry flavor are turmeric, coriander, and cumin. If you have these, you’re already off to a great start. If you’re missing cinnamon or allspice, the dish will still be delicious; they just add a subtle layer of complexity. You can also try substituting with other spices you enjoy, such as garam masala or a pinch of cayenne pepper for a bit of heat. Don’t be afraid to experiment and find what you like!
Q3: Can I make the pastry ahead of time?
A3: Yes, making the pastry ahead of time is a great way to save time on the day you want to make the patties. The pastry dough can be made up to 2 days in advance and stored in the refrigerator, tightly wrapped in plastic wrap. You can also freeze the pastry dough for longer storage – up to 2 months. When you’re ready to use it, thaw it in the refrigerator overnight. Let the dough sit at room temperature for about 30 minutes before rolling it out.
Q4: Is there a way to make this recipe healthier?
A4: There are several ways to make this recipe healthier. You can start by using whole wheat flour for the pastry, which will add more fiber. Another option is to reduce the amount of butter or shortening used in the pastry, or even substitute it with a lighter alternative like olive oil (although this will slightly alter the texture). For the filling, you can use low-sodium stock and add more vegetables, such as bell peppers, peas, or carrots, to increase the nutritional value and reduce the amount of turkey needed. You could also use a smaller amount of pastry per patty to reduce the calorie count.
Q5: Can I freeze the cooked turkey curry patties?
A5: Absolutely! The cooked turkey curry patties freeze very well. Let them cool completely after baking, then wrap each patty individually in plastic wrap or foil. Place the wrapped patties in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to enjoy them, you can reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat them in the microwave, but the pastry may not be as crisp.
