Indian Pot Pie Turnovers. These delicious turnovers are an Indian take on pot pie. They’re filled with Indian spiced vegetables and turkey, and will satisfy the whole family.
When it comes to food, I sometimes have a toddler mentality. Every once in a while I catch myself saying that I don’t like something that I’m not positive I’ve actually ever eaten. It applies to restaurants too. Once my mom was talking about a restaurant, Cheddar’s, and how much she liked it. I said “I hate that place” before I thought about it. Not even “I don’t like it”, but I said hate. My husband immediately asked me when I had eaten there. I thought about it and realized I had never eaten there. At some point in time I decided I didn’t like the name and therefore the place. Yep, toddler mentality.
This happened to me with pot pie. At some point during childhood I decided I didn’t like pot pie. Who knows if I ever ate it. I might have just looked at it and thought it was silly looking. Then during adulthood, I was in a situation where I had to eat pot pie. I don’t remember when or why, but I ate it, and thought “hey, I like this stuff.” So, I make variations of pot pie regularly. Cheese crust, individual, turnovers … it’s like green eggs and ham, I have found that I’ll eat it any way.
I love Indian food, so decided that an Indian pot pie would be delicious. And I was correct, it was. My husband has an issue with cauliflower …. I would say it’s like me and my feelings for Cheddar’s and pot pie …. so I did not tell him there was cauliflower in this. He ate it, didn’t know, and liked it.These are just plain good.
Indian Pot Pie Turnovers
- 1 pound ground turkey
- 2 teaspoon olive oil
- 2 cloves garlic
- 3/4 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 1/2 teaspoon cumin
- 3/4 teaspoon tumeric
- 2 teaspoon fresh grated ginger
- 1/9 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 medium potatoes peeded and cut into small chunks about 3/4" in size
- 1 12 ounce bag frozen vegetables (broccoli, cauliflower, carrot mix)
- 1 tablespoon butter
- 1 green chilie, chopped remove seeds if you want it mild
- 1/2 large red onion, chopped
- 1 tablespoon fresh grated ginger
- 2 cloves garlic
- 1 tablespoon flour
- 1/2 cup white wine
- 1 cup chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon tumeric
- 1 tablespoon lemon juice
- 1 egg
- 1 box frozen puff pastry thawed
- cumin to sprinkle on top of pastry
- In large skillet over medium-high heat, add 1 teaspoon olive oil.
- Once hot, add turkey with following garlic, cinnamon, cardamom, cumin, tumeric, ginger, cayenne, and salt. Stir constantly to break up meat until cooked through. Set aside.
- In large pot, bring salted water to a boil. Add potatoes and vegetables. Boil until softened, about 10 minutes.
- Remove vegetables from water and drain. Set aside.
- In large pot over medium-high heat, add 1 tbsp butter, chilies, and chopped red onion. Saute for about 3 minutes, or until onion softened.
- Add in fresh ginger, garlic, and boiled vegetables. Saute for 1-2 minutes. Use spatula to break up larger pieces of potato, cauliflower and broccoli into bite sized pieces
- Then, add in turkey, flour, white wine, chicken stock, cumin, salt, tumeric, and lemon juice. Stir well. Simmer for 5-10 minutes, stirring occasionally.
- Once mixture has thickened, remove from heat.
- Preheat oven to 375 degrees.
- On a floured surface, roll out thawed puff pastry. There are two large pasty rectangles in each puff pasty box. Cut each of these rectangles horizontally and then vertically to make four smaller rectangles out of each large sheet. Use a rolling pin to roll each smaller section into a larger square shape that is about 1.5 times it's original size.
- Fill each of the rectangles with 1/8 of the turkey and vegetable mixture. Fold pastry in half to make a triangle. Use your fingers to press all along the edges, sealing it closed.
- Using a knife, place 1-2 small slits in the top of each pasty.
- Sprinkle a small amount of cumin on top of each of the pastries.
- In a small bowl, whisk together 1 egg with 1 teaspoon of water. Use a brush to brush the egg wash on the top of each pasty.
- Place pastries on an ungreased baking sheet (I use baking mats or parchment paper to help not to burn the bottoms, and for easier clean up). Bake for 30 minutes.
If you enjoyed this Indian Pot Pie recipe, you might also enjoy these other SugarSpicesLife recipes:
Items used to make this recipe. All photos are amazon affiliate links, all I recommend.
Silicone Baking Mats I use these for almost everything I bake. They prevent the bottom from getting burned and make for an easy cleanup.
Calphalon Non-Stick Cookware Set These pots are an investment, but worth it. They cook well and clean easily.