Jamaican-Style Turkey Curry Patties

Name: Jamaican-Style Turkey Curry Patties
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 10
Ingredients: 300 g leftover roast turkey, chopped; 1 medium onion, finely chopped; 1 large tomato, chopped; 3 thyme sprigs; 3 clove garlic, finely chopped; 1 Scotch bonnet chilli, chopped; 2 1/2 cm ginger, peeled and grated; 2 tbsp vegetable oil; 350 ml turkey or chicken stock; 600 g plain flour; 300 g cold unsalted butter, cubed; 100 g vegetable shortening, grated; 2 large eggs; 1 tsp white wine vinegar; 1 tbsp milk; 1 tsp ground turmeric; 2 tsp ground coriander; 2 tsp ground cumin; 1/2 tsp ground cinnamon; 1/2 tsp ground allspice; 1 tsp mild curry powder; 1 tsp sugar; 1 tsp salt

These flaky turkey curry patties are filled with a warmly spiced, savory turkey mixture and baked until golden. They are a smart and delicious way to use leftover roast turkey, and they freeze well for easy lunches, snacks, or party food.

Servings10 Portions

Prep Time60 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

leftover roast turkey, chopped
300 g
medium onion, finely chopped
1
large tomato, chopped
1
thyme sprigs
3
garlic, finely chopped
3 clove
Scotch bonnet chilli, chopped
1
ginger, peeled and grated
1 cm
vegetable oil
2 tbsp
turkey or chicken stock
350 ml
plain flour
600 g
cold unsalted butter, cubed
300 g
vegetable shortening, grated
100 g
large eggs
2
white wine vinegar
1 tsp
milk
1 tbsp
ground turmeric
1 tsp
ground coriander
2 tsp
ground cumin
2 tsp
ground cinnamon
0.5 tsp
ground allspice
0.5 tsp
mild curry powder
1 tsp
sugar
1 tsp
salt
1 tsp

Step-by-Step Instructions

Make the pastry: In a large bowl, combine the flour, curry powder, turmeric, sugar, and salt. Rub in the cold butter and vegetable shortening with your fingertips until the mixture looks like coarse breadcrumbs. Beat 1 egg with the vinegar, then stir it into the flour mixture. Add 3-6 tbsp cold water, a little at a time, until the dough just comes together. Knead briefly for 3-5 minutes until smooth, then cover and chill for 30 minutes.

Prepare the filling: Heat the oil in a large frying pan over medium heat. Cook the onion for about 10 minutes until softened. Stir in the tomato, thyme, garlic, Scotch bonnet chilli, and grated ginger, then cook for 3 minutes more.

Mix the ground turmeric, ground coriander, cumin, cinnamon, and allspice with a few tablespoons of water to form a paste. Add this spice paste to the pan and cook for about 5 minutes, stirring often, until fragrant and the excess moisture has evaporated.