Turkey Curry Pastries

Puff pastry bites filled with spicy curry turkey and sprinkled with black sesame seeds.

So, 2015 has gotten off at a snail’s pace for me. I have a lot of great food and party favor ideas to show you, but without a kitchen, it’s been a real challenge. Yes, still no kitchen and things aren’t moving along at the stride we mapped out on our calendar. I guess that’s typical of any remodel. A couple of the cabinets arrived broken, so that was a real bummer. And just when I got over that disappointing delay, the shippers dropped my new stove! That was on back order for a month, so the light at the end of the remodeling tunnel has dimmed. 

Meanwhile, my old stove has become the mobile stove as it gets moved around while the floor gets worked on. As I write, it’s laying on its back like a dead bug. So, lately my toaster oven has become my new best friend.

Oh well, moving on to a happier plane, I did manage to make some of my Turkey Curry Pastries. I usually make them into little triangle turnovers, but for entertaining sake, I thought I’d re-invent them. My game plan for a get together when I’m serving appetizers is a fifty-fifty split. By that I mean half of the appies are fast and simple and the other half is more elaborate to give my spread the “wow” effect. It makes sense when you’re making a half dozen or more for your party. That way, you don’t get stressed out trying to turn every appetizer into a work of art. 

These puff pastry bites fall into the simple category because they’re easy to make, but they taste like a “wow,” and look pretty fancy, too, with its makeover. Thank goodness for frozen puff pastry! I make these all the time for my family, but as you can see, they’d make a pretty addition to your party palette.

Makes 12

• 1 sheet frozen puff pastry, thawed
• ½ lb. ground turkey
• ½ an onion, chopped
• 1 clove garlic, minced
• 3½ tsp. curry powder
• ¼ tsp. cumin
• 1/8 tsp. sugar
• salt and pepper to taste
• 1 egg
• black sesame seeds for garnish
• oil for frying
• 3 ½ inch round biscuit cutter…or use a cup or lid

In a small skillet, sauté onions in about a teaspoon or so of oil for 2 minutes. Add garlic and cook another minute. Add ground turkey and chop it with a spoon as it cooks to get a good crumble. When it’s half done, add the curry, cumin, sugar, salt and pepper. Continue cooking until meat is done. Remove from heat and set aside.

Beat the egg and set aside. Roll the puff pastry to measure 15 inches by 12 inches. Using the biscuit cutter, cup, or lid, cut out a dozen rounds. Put about a tablespoon of meat in the center of the pastry. Using your finger, smear just enough egg to moisten all around the edge. DO NOT get it too wet, or the pastry won’t stick together and when you bake it, the pastry will not hold its shape.

Bring three sides to the middle and pinch the edges to form a triangle. Keep the center open. Brush them lightly with the egg and sprinkle with sesame seeds.

Place on a parchment-lined sheet and bake at 400 degrees for about 15 minutes.