Happy Thanksgiving! May all you moms relax with full tummies along with the rest of the crowd. Remember: If you cooked, they can do the dishes!
Have you thought ahead to what you’re going to do with your leftover turkey? Sure, there’s sandwiches for a few days … and maybe some turkey noodle soup … and then what? I suggest you use some of it to get ready for the next onslaught of holiday company with a make-ahead dish that’s easy to prepare, freezes beautifully and is out of the oven in less than 30 minutes: Turkey Curry Puffs.
I’ve adapted these from a recipe by Nancie McDermott, who’s written several Thai cookbooks, a wonderful cake book and “The Curry Book”, which is where I found the original recipe (Thai Curry Puffs).
Turkey Curry Puffs
2 tablespoons vegetable oil
1 cup finely chopped onion
1 cup peeled, finely chopped sweet potato
1 jalapeño, finely chopped (optional)
1 tablespoon butter
2 tablespoons curry powder (your favorite kind)2 cups leftover turkey, finely chopped
1 teaspoon salt
1/4 cup chopped fresh cilantro
1 package (17 1/4 ounces) frozen puff pastry dough, thawed
Heat 2 tablespoons oil in large skillet over medium-high heat. Add onion, sweet potato and jalapeño, if using, and sauté, stirring often, about 5 minutes. Add butter and curry powder and stir until incorporated, about 30 seconds. Add turkey and salt and cook, stirring often, until heated through, about 4 minutes. Taste and adjust seasonings as desired. Remove from heat, add cilantro and toss to combine. Let cool to room temperature before filling puffs.
In small bowl, lightly beat egg with 1 tablespoon water. Place 1 sheet puff pastry dough on a lightly floured board; roll out into a rectangle approximately 15×12 inches. Using a sharp knife or pizza cutter, cut pastry into twenty 3-inch squares. Spoon about 2 teaspoons of filling onto middle of each square. Moisten the edges of each square with egg wash using a spoon or pastry brush and fold each square over to form a triangle, making sure each edge is sealed. Use a fork to crimp the edges and place them on a parchment-lined baking sheet, not touching each other. Brush the tops with egg wash.
Place baking sheet in freezer until puffs are fully frozen, then place in an airtight container together. To bake, preheat oven to 400 degrees and move frozen puffs onto a parchment-lined baking sheet. Bake for 25 minutes, or until puffy and golden brown. (If you make these fresh and don’t freeze them, bake for only 18-20 minutes.) Serve warm, alone or with some cranberry chutney on the side.
Written by: Shannon Oelrich