turkey curry patties

Turkey curry patties

POULTRY MAIN DISH RECIPES

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Go through your extra Christmas turkey in these moreish turkey curry patties. They're ideally suited for the days after the huge dinner, or you can freeze them for some other time

Cooking Ingredients

    • 2 tbsp vegetable oil
    • 1 medium onion, finely cleaved
    • 1 huge tomato, hacked
    • 3 thyme twigs
    • 3 garlic cloves, finely cleaved
    • 1 scotch cap stew, cleaved (discretionary)
    • 2½cm piece of ginger, stripped and ground
    • 1 tsp ground turmeric
    • 2 tsp each ground coriander
    • 2 tsp ground cumin
    • ½ tsp ground cinnamon
    • ½ tsp ground allspice
    • 300g extra dish turkey, hacked
    • 350ml turkey or chicken stock
    • For the cake
    • 600g plain flour, in addition to extra for cleaning
    • 4 tsp ground turmeric
    • 1 tsp gentle curry powder
    • 1 tsp sugar
    • 300g cold unsalted margarine, cut into 3D shapes
    • 100g vegetable shortening, ground (or utilize freezing margarine)
    • 2 enormous eggs
    • 1 tsp white wine vinegar
    • sprinkle of milk

Cooking Direction

    Technique
    Stage 1
    To begin with, make the baked good. Consolidate the flour, flavors, sugar and 1 tsp salt. Focus on the spread and shortening with your fingers until the blend looks like breadcrumbs. Whisk 1 egg and the vinegar together, then tip into the flour blend. Unite into a mixture utilizing your hands, adding 3-6 tbsp water if necessary until simply malleable. Ply for 3-5 mins, then, at that point, cover and chill for 30 mins. Eliminate from the refrigerator 30 mins before you're prepared to utilize.

    Stage 2
    In the mean time, heat the oil in a container and sear the onion over a medium intensity for 10 mins until relaxed. Add the tomato, thyme, garlic, stew, if utilizing, and ginger. Broil for a further 3 mins. Blend every one of the flavors in with a couple of tablespoons of water, then add to the skillet. Broil for one more 5 mins until the water vanishes and the flavors are fragrant.

    Stage 3
    Add the turkey and sear for 5 mins. Pour in the stock, then, at that point, diminish the intensity and stew for 10-15 mins until a large portion of the fluid has decreased. Eliminate from the intensity and pass on to totally cool. Chill until prepared to utilize. Will keep chilled for up to 24 hrs.

    Stage 4
    Heat the stove to 180C/160C fan/gas 6. Carry the chilled cake out on a floured surface or sheet of baking material (this keeps the turmeric from staining the surface) to a 4mm thickness. Assuming that it begins to break, press little bits of the baked good into the holes to fill. Utilizing a 15cm-breadth bowl as a layout, cut out however many circles of cake as you can, then re-roll the offcuts and rehash until all the baked good has been utilized. You ought to wind up with around 10 circles. Move to a baking plate fixed with baking material.

    Stage 5
    Working with each baked good circle in turn, spoon 2 tbsp of the turkey curry filling onto one side of the circle, leaving a 2cm line. Beat the excess egg with the milk and brush onto the line. Crease one portion of the cake over the other to frame a half circle and encase the filling. Press the edges together, seal with a fork and prick the top everywhere.

    Stage 6
    Heat for 20-25 mins, or until the cake is firm. Pass on to cool marginally and serve. In the wake of cooling totally, will save in the cooler for as long as 90 days.