Curried Turkey Hot Pockets

By lorik

A warm spicy curry filling and a buttery rich puff pastry crust compliment each other perfectly in these turkey curry hot pockets. You can also use groud beef or chicken, depending on what you've got in the fridge, and feel free to mix and match the filling. Try using sweet potatoes in place of carrots and peas for something a bit more filling. This recipe is also a great one for making a double batch for dinner later. Unbaked hot pockets can be stored in the freezer until ready to eat. Just bake as directed until golden and brown.

Ingredients

• 1 tablespoon olive oil
• 6 ounces lean ground turkey
• 3 tablespoon diced red onion
• 1 small carrot, peeled and diced
• 1 tablespoon curry powder
• 1/4 cup frozen peas
• 2 sheets puff pastry, thawed
• 1 large egg, beaten
• Kosher salt and freshly ground black pepper

Details

Servings 6
Preparation time 25mins
Cooking time 60mins
Adapted from cooking.com

Preparation

Step 1

Heat olive oil in a large skillet over medium high heat. Add turkey and saute, breaking up with the back of a wooden spoon until browned and crumbly, about 5 minutes. Add the onion and carrot and continue to cook for 3 minutes, until softened. Season with salt and pepper. Sprinkle in the curry powder and cook for 1 minute, until fragrant. Add 1/2 cup water, and cook until mixture is almost dry, about 4-5 minutes. Toss in the frozen peas and stir until warmed. Remove mixture to a bowl and cool completely.

Lightly dust your work surface with flour. Unfold the puff pastry and cut along the seam to make 3 equal pieces. Cut each long strip in half to make 6 rectangles. Repeat with the second sheet of pastry for a total of 12.

Line a rimmed baking sheet with parchment. Lay 6 rectangles on the parchment-lined baking sheet. Brush the edges with the beaten egg. Divide the filling between the 6 rectangles. Top each with an evenly sized piece of puffed pastry, press the edges to seal, then use the tines of a fork to crimp the edges.

Place in the freezer for 10 minutes to firm. Heat oven to 400 degrees F.

Bake for 20 minutes, until golden and bubbly around the edges