puff pastry

The Great Turkey Express…

Turkey Pie....by Yudhika Sujanani

Turkey Pie….by Yudhika Sujanani

 

I was watching Mela today and I had a little giggle when Kajal and Zakkie mentioned that it’s the festive season and turkeys must be having sleepless nights!  A little light-hearted Mela humor on a Sunday arvie is just the ticket!  If you missed the episode…click here to watch our Christmas episode, https://www.youtube.com/watch?v=BCkHE67Y8Bw and for the recipe from the show, check out the Mela facebook page!

 

There is also the trauma of the refrigerator that is heaving with leftovers which can be pretty daunting.  With turkey…it’s usually that all the good bits are gone and you’re left with the dried out turkey breasts.  This used to be a problem but I have found a few ways of turning troublesome leftovers into an absolute feast!  If you are still looking for the perfect turkey recipe, click here….https://yudhikayumyum.com/2014/12/12/turkey-time-recipes-for-the-festive-season/ or here for the turkey flattie recipe…https://yudhikayumyum.com/2014/12/04/almost-turkey-time/ !

 

Kitchen fun with Rushil Sujanani...

Kitchen fun with Rushil Sujanani…

 

 

Trawling through my kitchen….there are a few ingredients that you will always find….garlic, onions, carrots, fresh cream and Magic Masala to spice things up…in the freezer, you are bound to find a stash of buttery puff pastry…and in the garden, lots of fresh herbs!

 

I take a few ingredients and turn them into a deliciously french inspired filling for a pie….simple ingredients can make a delicious pie filling that is hearty and it can feed my hungry kids….they are the ravenous sort who just love good old-fashioned food! The best part of the pie making is that I get my kids to help out….and it can be a little messy but so much fun!

 

 

Tanvi Sujanani....the pastry princess!

Tanvi Sujanani….the pastry princess!

 

Tanvi and Rushil....helping decorate the pie!

Tanvi and Rushil….helping decorate the pie!

Thanks to the commercial pie chains and suppliers…we have forgotten how good a home-made one is…it’s just comfort food at it’s best!   After the festive over indulgences, serve this pie with a green salad and a little turkey gravy if you have.

 

Turkey pie by Yudhika Sujanani....

 

Turkey Pie

 

And the ingredients are...

And the ingredients are…

 

Ingredients

 

 

40ml sunflower oil

125ml chopped onion

2,5ml salt

2 leeks, finely chopped

75ml finely diced carrot

30ml fresh thyme, leaves only

8 rashers bacon, chopped

175g button mushrooms, sliced

2 cloves garlic, crushed

100ml white wine

400g roasted turkey meat

100ml fresh cream

5ml black pepper

60ml fresh coriander, chopped

20ml Curry Me Home Magic Masala

 

2 x 400g puff pastry sheets

1 egg, lightly beaten

 

 

Here’s how

 

Heat the sunflower oil in a 28cm Chef’s Pan and add the chopped onion.

Sprinkle in the salt and sauté until the onion is pale golden.

Add the leeks, carrots and fresh thyme.

 

Yudhika's turkey cook up in my AMC Chefs Pan....

Yudhika’s turkey cook up in my AMC Chefs Pan….

Saute until the carrots and leeks soften, add the chopped bacon.

Saute until the bacon browns.

Add the mushrooms and stir fry until they turn brown, then add the garlic and saute for a few seconds.

Pour in the wine, add the turkey and simmer until the liquid reduces by half.

Pour in the fresh cream and simmer until the sauce thickens and coats the turkey pieces.

Add the black pepper and leave the filling to cool.

Check the seasoning and add more salt if necessary.

 

Grease a baking sheet with non stick spray.

Place one sheet of puff pastry on the sheet.

Cut 4cm off the sides of the second sheet.

Place the cool turkey filling onto the first sheet of pastry.

Spicing up the pie with Magic Masala...

Spicing up the pie with Magic Masala…

 

Sprinkle the coriander and Magic Masala over the turkey.

 

Assemble the pie....

Assemble the pie….

 

Cover with the second sheet and gently enclose the filling by folding the excess pastry over the top layer.

Brush with the beaten egg.

If you have extra pastry, cut shapes out and decorate the top of the pie – I get my kids to help decorate the pie!

Brush again with the beaten egg.

Bake at 190°C for 45 minutes or until the pastry is golden brown.

 

 

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Paneer and Mushroom Pasties

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You could take any spicy filling, wrap it in all butter puff pastry and know for sure that it will be a winner for me! I had a piece of paneer left in the refrigerator and some defrosted pastry. I rustled up this recipe in a flash. It’s a perfect veggie snack for tea time or can be served with cocktails!

Use all butter puff pastry for this recipe for the best flavour…a store bought one will do just fine! Click here if you would like to locate the nearest Curry Me Home stockists: https://yudhikayumyum.com/my-spar-stockists/ or send me a message for the mail order details.

Paneer Pasties

Ingredients:

2 x 500g ready-made puff pastry rolls
1 egg yolk
15ml Spar full cream milk

Filling

30ml sunflower oil
5ml crushed ginger
2 cloves garlic, crushed
3 – 4 green chillies, finely chopped
10ml Curry Me Home red chilli powder
1 x 400g tin Spar whole peeled tomatoes, chopped
5ml Curry Me Home ground cumin
5ml Curry Me Home ground coriander
1ml turmeric
250ml finely chopped button mushrooms
5ml coarse salt
200g paneer
100ml chopped fresh coriander

Place the ginger, garlic and chopped chilli in a mortar.
Pound until the ingredients are combined.
Pour the sunflower oil into an AMC 24cm pot and heat on medium.
Fry the pounded paste for a few seconds and then add the red chilli powder.
Stir for a few seconds and then add the chopped tomatoes.
Add the ground cumin, coriander and turmeric.
Lower the heat and simmer until the tomatoes resemble a thick paste.
Stir the button mushrooms and salt into the sauce.
Simmer for a few minutes until excess moisture evaporates.
Crumble the paneer into the sauce and leave to cool.
Sprinkle the coriander over and adjust the seasoning if necessary.

Gently roll out the puff pastry on a lightly floured work surface.
Cut out little discs and place a little filling on half of the pastry.
Use a little cold water to sandwich the discs.
Press down gently around the edges with a fork.
Place the pasties on a greased baking tray.
Refrigerate the pies until the pastry firms up.
Beat the egg yolk with milk and brush this over the pastry without letting it spill down the sides.
Bake in a pre-heated oven at 180 degrees for 12 – 15 minutes or until the pastry has puffed up and is golden brown in colour.

Yudhika’s tips:
The filling must be dry to prevent the pastry from becoming soggy.
Puff pastry needs to be kept cool for best results when baking.