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Spiced Turkey Parcels with Coriander Raita
Cooking Time 18 min Minutes
Ingredients
24
Portions
40
Ingredients
24 Total- 200 g waxy potatoes
- 150 g spring greens or Brussel sprouts, sliced
- 2 tbsp Country Range Vegetable Oil
- 2 medium onions, finely chopped
- 200 g cooked turkey, diced
- 2 tbsp Country Range Soy Sauce
- 2 tbsp Country Range Tomato Purée
- 1 tbsp caster sugar
- 2 tsp Country Range Ground Coriander
- ½ tsp Country Range Crushed Chillies, plus extra to garnish
- 2 tsp Country Range Ground Turmeric
- ½ tsp Country Range Salt
- ½ tsp Country Range Coarse Ground Black Pepper
- 1 tbsp Country Range Plain Flour
- 4 tsp Country Range Garam Masala
- 2 tbsp fresh coriander, finely chopped
- 2 x 500 g packs of puff pastry
- 1 large egg, beaten
- 3 tbsp Country Range Sesame Seeds, to garnish
- For the coriander raita:
- 100 g fresh coriander leaves
- 2 tsp Country Range Ground Cumin
- 6 tbsp Country Range Natural Yogurt
- salt and pepper to taste
Method
-
1
Step 1
Cook the potatoes in a pan of simmering salted water for 5-10 minutes or until tender. Add the greens or sprouts for the last 2 minutes of cooking time. Drain, reserving 200ml of the cooking water and set aside. -
2
Step 2
Heat the oil in a frying pan, add the onions and fry gently for 5 minutes until softened. Add the turkey, soy sauce, tomato puree, sugar, ground coriander, crushed chillies, turmeric, salt and pepper. Sprinkle in the flour and cook for a further 2 minutes -
3
Step 3
Return the potatoes and greens to the frying pan and stir in the garam masala and fresh coriander. Set aside to cool. -
4
Step 4
For the raita, blend all the ingredients together with a dash of water until smooth. Chill. -
5
Step 5
Pre-heat oven to 200°C/400°F/Gas Mark 6. On a lightly floured surface, roll out the pastry until 3mm thick. Using a square pastry cutter approximately 90mm wide, cut out as many shapes as possible (around 40). -
6
Step 6
Place a heaped teaspoon of the filling in the corner of each square then fold the pastry over to form a triangle, pressing the edges together to seal. Place on two oiled baking sheets, glaze with beaten egg and cook for 15-18 minutes.
Ingredients
24 Total- 200 g waxy potatoes
- 150 g spring greens or Brussel sprouts, sliced
- 2 tbsp Country Range Vegetable Oil
- 2 medium onions, finely chopped
- 200 g cooked turkey, diced
- 2 tbsp Country Range Soy Sauce
- 2 tbsp Country Range Tomato Purée
- 1 tbsp caster sugar
- 2 tsp Country Range Ground Coriander
- ½ tsp Country Range Crushed Chillies, plus extra to garnish
- 2 tsp Country Range Ground Turmeric
- ½ tsp Country Range Salt
- ½ tsp Country Range Coarse Ground Black Pepper
- 1 tbsp Country Range Plain Flour
- 4 tsp Country Range Garam Masala
- 2 tbsp fresh coriander, finely chopped
- 2 x 500 g packs of puff pastry
- 1 large egg, beaten
- 3 tbsp Country Range Sesame Seeds, to garnish
- For the coriander raita:
- 100 g fresh coriander leaves
- 2 tsp Country Range Ground Cumin
- 6 tbsp Country Range Natural Yogurt
- salt and pepper to taste
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