For the filling: First, using a large wok, heat 2-3 Tbsp neutral vegetable oil on medium heat. Add 1 1/3 lb minced turkey, increase heat to medium-high, and brown the meat. In the meantime, mince 1 large (or 2 medium) onion, 3 large cloves garlic, and 1 inch peeled ginger; I did this using a handheld food processor. Second, add the onion mixture to the browned turkey, adding a drizzle of additional oil if necessary. Sauté until the onion mixture is fragrant (about 1 min), and then add the following aromatics: 2 tsp McCormick’s curry powder, 1 tsp Jamaican curry, 1 tsp ground cumin, ½ tsp ground coriander, and ¼ cup water. Mix well and then add 1 cup frozen peas and ¼ cup minced cilantro. Simmer on low for a few mins. (This filling recipe is loosely based on: https://www.simplyrecipes.com/recipes/curried_ground_turkey_with_potatoes/#recipe) To prepare the puff pockets: first, preheat the oven to 425. Line two baking sheets with parchment paper. Second, make the egg wash: crack one egg into a bowl, add a few drops of water, scramble lightly, and set aside for later use. Third, lightly flour a cutting board (I used a pliable plastic board and didn’t need flour). Fourth, in the meantime, using four frozen Pepperidge Farm puff pastry sheets (2 sheets/package), defrost at room temp for 35 mins in accordance with the package instructions. (While working with one sheet, store the other sheets (still rolled with paper inserts) on a clean cutting board in the fridge.) Place the sheet on a floured cutting board, then cut each sheet into four equal size squares. Working with one square at a time, fill the center of the square with filling (about 2 heaping kitchen Tbsp or 3 measuring spoon Tbsp). Applying water along the edges, fold each square into a rectangle (not a triangle) and then seal the edges closed. Using the back of a salad fork, press the tines along the edge to further seal the pastry. Gently score the top of each filled pastry 2-3 times. Repeat this process with the unused squares until you fill the baking sheet (I found 4 pastries fit per baking sheet). Lightly coat each filled, scored pastry with egg wash, then place in the oven for baking (about 20-25 mins at 425). These instructions are loosely based on: https://www.thespruce.com/indian-kheema-pattice-1957613, except that the baking time (1 hour) is wildly inaccurate. Note: I accidentally purchased only 2 pastry sheets, which used up only ½ of the filling. I saved the remainder of the filling to eat as keema peas with rice.Note 2: We also tried Wewalka brand pastry sheets (13.2 oz), which fills up only one baking sheet and yields 8 puffs. Because the parchment paper is part of Wewalka, we used a plastic cake knife to cut the pastry sheet lengthwise and then into four equal sizes widthwise. We used 1 ½-2 Tbsp of filling per piece. We found that folding each piece in half along the horizontal axis yielded a nice nearly square puff (as opposed to a long tube). After assembling the puffs, we brushed the tops with egg wash and placed the entire filled baking sheet in the fridge for 10 mins before baking at 425 for 20-25 mins. (July 2020)
Cooking Adventures 