If you’re one of those families who always has turkey leftover from your Christmas roast then here’s a clever and tasty way to ensure you use it all. These JAZZ™ apple and turkey puffs are the perfect addition to any post-Christmas festive feasts and the ideal way to help you ensure you eat all your bird this year.
Makes – Enough for 8 curry puffs, with leftover curry
Recipe cost: £4.18 (52p per curry puff)
Prep time: 20 minutes
Cooking time: 50 minutes
Ingredients
2 JAZZ™ Apples
1kg leftover roast turkey, diced
2 spring onions, roughly chopped
2 tbsp Caribbean curry powder
2 tbsp Caribbean chicken seasoning
½ tsp salt
6 allspice berries
4 cloves garlic, crushed
1 white onion, roughly chopped
2 tsp dried thyme
2 tsp freshly grated ginger
1 Scotch bonnet chilli, finely chopped
3 tbsp cooking oil
2 sheets puff pastry
1 large egg
Instructions
Add all ingredients other than the pastry and egg to a large mixing bowl. Mix to combine, then leave to marinate for 30 minutes.
Add the contents of the bowl to a large saucepan and heat on medium heat. Cook until the onions and JAZZ™ apples begin to slightly caramelise, then add just enough water to cover the contents of the pan.
Increase the heat and bring to the boil, then reduce to a fast simmer. Cook for 20 minutes, or until the onion and the apples are soft.
Remove from the heat and chill the curry completely.
Once the curry has chilled, divide the pastry into 8 even rectangles. Place a tablespoon of the cooled curry into the centre of each piece of pastry. Fold into a triangle, then use a fork or your fingers to crimp the pastry. Use a fork to make a vent for the steam to escape.
Egg wash and bake at 180c/160c fan/gas 4 for 20-25 minutes until golden.
