Turkey and Potato Curry Pockets
Author: Celia Spivack
Recipe type: Main dish, Entree, Snack
Yield: 12 pockets, Serve 2 per person
These pockets turn leftover turkey or chicken, mashed potatoes and perhaps even leftover vegetables into a meal you would enjoy even if you had to start from scratch. The curried potato mixture is similar to what you might find in an Indian samosa, but these are baked in a pastry pocket instead of being fried. You can make your own pastry or use the packaged ones you find in the refrigerator case in the supermarket. You can store the unbaked pockets in the freezer for up to 2 months by placing them on a baking sheet and freezing them until they are firm enough to transfer to a freezer-weight plastic bag. Bake the frozen pies at 375°F for 30 to 45 minutes.
- 2 Tbsp butter
- 1 cup onion, diced or chopped finely
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons curry powder
- 2 cups mashed potatoes
- 1 cup frozen peas
- 1 1/2 cups diced roasted turkey or chicken
- 3 refrigerated rolled pie crusts
- 1 egg, beaten
- Preheat the oven to 400 degrees °F. Line a baking sheet with a non-stick silicone sheet such as Silpat or parchment paper. Heat the butter in a large non-stick skillet over medium heat. Add the onion, curry powder, salt and pepper and cook, stirring occasionally until the onion is golden brown and softened. Take off the heat. Add the mashed potatoes, peas and turkey.
- Unroll the pie crusts and cut each into 4 quarters. Divide the potato/pea/turkey mixture into 12 portions and place them on the dough, covering one half of each piece of dough. Fold the dough over the filling. Use a fork to press the edges to seal them and leave a decorative edge. Put the pies on the baking sheet. Brush with the beaten egg and bake until golden brown, 15 to 20 minutes.