This was a good use of 1.5 cups shredded leftover roast turkey breast, 1 cup mashed potatoes, and ¼ cup chopped roasted parsnips and carrots, in addition to a small shallot (in lieu of an onion), ¾ cup peas, and 2 Tbsp minced parsley plus 2 Tbsp lemon juice (in lieu of cilantro). We made the filling based on this recipe: https://www.tastyeverafter.com/curried-turkey-and-potato-hand-pies/ For the pastry, we used 1 pkg (2 sheets) of Pepperidge Farm puff pastry. We rolled out and cut each sheet into 6, yielding a total of 12 curry puffs. After assembling the puffs, placing them on two rimmed baking sheets, and brushing with egg wash, we refrigerated them for 25 mins before baking at 425 for 20-25 mins. (Nov. 2020)
Cooking Adventures 