Turkey curry patties
- Preparation and cooking time
- plus chilling and cooling
- More effort
- Serves 10
- 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)
- 2½cm piece of ginger, peeled and grated
- 1 tsp ground turmeric
- 2 tsp each 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
- STEP 1
First, make the pastry. Combine the flour, spices, sugar and 1 tsp salt. Rub in the butter and shortening with your fingers until the mixture resembles breadcrumbs. Whisk 1 egg and the vinegar together, then tip into the flour mixture. Bring together into a dough using your hands, adding 3-6 tbsp water if needed until just pliable. Knead for 3-5 mins, then cover and chill for 30 mins. Remove from the fridge 30 mins before you’re ready to use.
- STEP 2
Meanwhile, heat the oil in a pan and fry the onion over a medium heat for 10 mins until softened. Add the tomato, thyme, garlic, chilli, if using, and ginger. Fry for a further 3 mins. Mix all the spices with a few tablespoons of water, then add to the pan. Fry for another 5 mins until the water evaporates and the spices are fragrant.
- STEP 3
Add the turkey and fry for 5 mins. Pour in the stock, then reduce the heat and simmer for 10-15 mins until most of the liquid has reduced. Remove from the heat and leave to cool completely. Chill until ready to use. Will keep chilled for up to 24 hrs.
- STEP 4
Heat the oven to 180C/160C fan/gas 6. Roll the chilled pastry out on a floured surface or sheet of baking parchment (this helps prevent the turmeric from staining the surface) to a 4mm thickness. If it starts to crack, press small pieces of the pastry into the gaps to fill. Using a 15cm-diameter bowl as a template, cut out as many circles of pastry as you can, then re-roll the offcuts and repeat until all the pastry has been used. You should end up with about 10 circles. Transfer to a baking tray lined with baking parchment.
- STEP 5
Working with one pastry circle at a time, spoon 2 tbsp of the turkey curry filling onto one side of the circle, leaving a 2cm border. Beat the remaining egg with the milk and brush onto the border. Fold one half of the pastry over the other to form a semicircle and enclose the filling. Press the edges together, seal with a fork and prick the top all over.
- STEP 6
Bake for 20-25 mins, or until the pastry is firm. Leave to cool slightly and serve. After cooling completely, will keep in the freezer for up to three months.