We’d been on a turkey cooking adventure during the festive season. As you know, turkeys come in very large sizes. With a small family to feed, we were left with plenty of leftovers.
I always make spicy puffs using roast chicken leftovers, so I was sure roast turkey would be a great substitute. In fact, I was right. They were a big hit; the whole batch disappeared right in front of my eyes!
More Turkey Recipes
- Healthy Turkey Tacos
- Tandoori Turkey with Homemade Gravy
- 2019 Indian Thanksgiving Menu
- Balsamic Turkey Salad
- Butterflied Roast Turkey
Ingredients
- ▢ 2 large potatoes cut into small cubes
- ▢ 3 medium carrots cut into small cubes
- ▢ 1 large onion finely chopped
- ▢ 3 cups shredded turkey
- ▢ 1 tablespoon ginger paste
- ▢ 1 tablespoon garlic paste
- ▢ ½ teaspoon ground turmeric
- ▢ 1 and ½ tablespoon ground coriander
- ▢ 1 tablespoon garam masala
- ▢ 1 teaspoon chilli powder
- ▢ 5 puff pastry sheets
- ▢ 1 egg lightly beaten
- ▢ 2 tablespoon oil
- ▢ Salt to taste
- ▢ Water
- ▢ Tomato sauce/ sweet chilli sauce to serve
Instructions
- Preheat oven to 190 degree Celsius.
- Place the cut carrots and potatoes in a heatproof bowl with enough salt and water. Cook until done. Drain. Reserve the water; you can use it later in the cooking process. Set aside.
- Heat 2 tablespoon oil in a pan. Fry onion until soft. Add ginger paste and garlic paste. Fry again.
- Add in the spices – ground turmeric, ground coriander, garam masala, and chilli powder. Fry again for few seconds.
- Add shredded turkey. Mix well. Stir in the cooked veggies. If the mixture is too dry, add a little amount of reserved water. Mix well. Cook for 1 -2 minutes. Remove from flame. Set aside.
- Thaw 5 puff pastry sheets. Cut each sheet into 6 rectangles.
- Place 1 tablespoon of turkey mixture in each rectangle. Fold in half, and seal the edges using water. Press down the edges with your finger tips to seal properly.
- Line two baking trays with baking paper. Place the prepared pastries on them. Leave a little space between them, so the pastry sheets can puff well.
- Brush with beaten egg. Place the trays in the oven. Bake for 20-30 minutes.
Video
Nutrition
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Ingredients
- ▢ 2 large potatoes cut into small cubes
- ▢ 3 medium carrots cut into small cubes
- ▢ 1 large onion finely chopped
- ▢ 3 cups shredded turkey
- ▢ 1 tablespoon ginger paste
- ▢ 1 tablespoon garlic paste
- ▢ ½ teaspoon ground turmeric
- ▢ 1 and ½ tablespoon ground coriander
- ▢ 1 tablespoon garam masala
- ▢ 1 teaspoon chilli powder
- ▢ 5 puff pastry sheets
- ▢ 1 egg lightly beaten
- ▢ 2 tablespoon oil
- ▢ Salt to taste
- ▢ Water
- ▢ Tomato sauce/ sweet chilli sauce to serve
Instructions
- Preheat oven to 190 degree Celsius.
- Place the cut carrots and potatoes in a heatproof bowl with enough salt and water. Cook until done. Drain. Reserve the water; you can use it later in the cooking process. Set aside.
- Heat 2 tablespoon oil in a pan. Fry onion until soft. Add ginger paste and garlic paste. Fry again.
- Add in the spices – ground turmeric, ground coriander, garam masala, and chilli powder. Fry again for few seconds.
- Add shredded turkey. Mix well. Stir in the cooked veggies. If the mixture is too dry, add a little amount of reserved water. Mix well. Cook for 1 -2 minutes. Remove from flame. Set aside.
- Thaw 5 puff pastry sheets. Cut each sheet into 6 rectangles.
- Place 1 tablespoon of turkey mixture in each rectangle. Fold in half, and seal the edges using water. Press down the edges with your finger tips to seal properly.
- Line two baking trays with baking paper. Place the prepared pastries on them. Leave a little space between them, so the pastry sheets can puff well.
- Brush with beaten egg. Place the trays in the oven. Bake for 20-30 minutes.
