May 27, 2018

Indian Pot Pie Turnovers

Delicious turnovers filled with Indian spiced vegetables and turkey. These Indian Pot Pie Turnovers are a unique dinner that will satisfy the whole family!

Recipe Inspiration

When it comes to food, I can sometimes have a toddler mentality. I have caught myself saying that I don’t like something that I’m not positive I’ve actually ever eaten.

This applies to restaurants too. Once, my mom told me about a restaurant named 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 hate.

My husband immediately asked me when I had eaten there. I thought about it and then 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.

Pot Pie

A similar situation happened for me with pot pie. At some point during childhood I decided that 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. But, I went for years without tasting it.

During adulthood, I was in a situation where I felt obligated to eat pot pie. Maybe someone cooked it for me at their house? Who knows. I don’t remember when or why, but I ate it, and thought “hey, I like this stuff.”

So now, I make variations of pot pie regularly. Chicken Pot Pie with Cheddar Crust, Chicken Pot Pie Stuffed Biscuits, or pot pie turnovers … it’s like green eggs and ham, I have found that I’ll eat it anytime in any form.

Indian Pot Pie Turnovers

I adore Indian food, so decided that an Indian food inspired pot pie would be delicious. And I was correct, it was.

My husband has an issue with cauliflower. I would say his issue is similar to my prior feelings for Cheddar’s and pot pie – he just doesn’t realize how good it tastes. Therefore, I did not tell him there was cauliflower in this. He ate it, didn’t know it had cauliflower, and liked it. These are just plain good.

Indian Pot Pie Turnovers

Delicious turnovers filled with Indian spiced vegetables and turkey. These Indian Pot Pie Turnovers are a unique dinner that will satisfy the whole family!

5 from 1 vote

Course: Main Dish

Prep Time: 45

Cook Time: 30

Servings: turnovers

Calories: 285

Pin Recipe for Later

Ingredients

Turkey

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

Vegetables/Filling

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

Assembly

1 egg
1 box frozen puff pastry thawed
cumin to sprinkle on top of pastry

Instructions

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.