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Turkey Puff Pastry Patties

Disclosure: I have partnered with YMC and Turkey Farmers of Ontario and have received compensation for this post. All opinions are my own.

As you know, I made a whole turkey this past weekend. My first ever…so exciting! Well, from that one turkey, I was able to create many other meals using the meat! I love making one large protein source and turning it into a bunch of different dishes! Versatility at it’s best. My whole turkey recipe can be found here.

The first dish I created with the breast meat was turkey puff pastry patties! This is the first time I have ever created puff pastry patties….thought this was as good as a time as any since I had all this meat to use up!

Here are some visual guides to creating the pastries:

The turkey mixture consists of: shredded turkey, diced red onion, shredded carrots. peas and corn (I used frozen!)

 

Portion the puff pastry into nine equal parts. Place the cooled filling on the puff pastry. I originally placed warm filling on the puff pastry and ran into the puff pastry getting too sticky! With the advice of my pastry chef friends, I made sure to cool the filling for my next batch and success!

 

Went with the triangle shape-it was easiest! Brushed an egg wash over these and popped them into the oven!

Here is the full recipe:

Turkey Puff Pastry Patties

Course Appetizer, Breakfast, Dinner, Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 box Puff Pastry 2 sheets
  • 2 cups Turkey Breast shredded
  • 1 1/2 cups Frozen Peas
  • 1 1/2 cups Frozen Corn
  • 2 tbsp Butter unsalted
  • 1 Carrot shredded
  • 1 Egg whisked
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chilli flakes

Instructions

  1. Shred the carrot and the cooked turkey breast. Set aside (in separate bowls).

  2. On medium heat, melt the butter in a pan and add the: peas, corn and carrots. Stir fry for 3 minutes.

  3. Add in the shredded turkey.

  4. Season with salt, pepper and chilli flakes.

  5. Cook until vegetables are soft.

  6. Allow the filling to cool before bringing out the puff pastry. Approximately 20 minutes.

  7. Pre-heat oven to 350 degrees

  8. Once the filling is cool, take one package of puff pastry out of the fridge (my box came with two packages). Unroll the pastry gently out of the packaging.

  9. With a rolling pin, lightly roll over the puff pastry. Be gentle, you don't want to flatten completely. Just a simple roll or two!

  10. With a pizza cutter or knife, section the puff pastry into nine pieces.

  11. Take a teaspoon of the cooled filling and put in centre of one of the sectioned puff pastry pieces.

  12. Go over the outline of that puff pastry section with the egg wash and fold the  pastry over the filling, to create the triangle shape.

  13. Take a fork and crimp the two outer edges. If it gets sticky, dip your fork into a little flour. (Thanks for the tip Amanda!)

  14. Place on baking sheet and repeat until all patties are complete. Work fast to avoid the puff pastry getting sticky!

  15. Once all patties are on the baking sheet, brush them all with the egg wash.

  16. Bake in oven for approximately 25 minutes, or until golden brown.

  17. Serve warm with a chutney or spicy ketchup...mmm! Enjoy!

This recipe is very easy to make! My biggest challenge was getting the hang of using the puff pastry to be honest! But once I got it, the procedure was quick! I actually made these patties while holding my 20 pound daughter in one arm! What?! Yep, they’re that easy!

Using turkey in this recipe definitely added another depth of flavour and I really enjoyed them. And I’m pretty sure my husband did too because we ate the batch of these in two days….whoops!

Don’t forget to tag me if you try out this recipe!

-Tabassum 🙂

#makesitsuper

HELPFUL LINKS

Nutritional factshttp://makesitsuper.ca/all-about-ontario-turkey/get-the-facts/ 

How to storehttp://makesitsuper.ca/all-about-ontario-turkey/storing/  

All About Turkey http://makesitsuper.ca/all-about-ontario-turkey/whole-turkey/

 

 

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Kashmiri Pakistani Kabobs

RECIPE

Ingredients

1 pound ground beef or ground chicken

1 medium onion

2-3 stalks green onion

1/2 tomato

4 green chilli peppers

1/2 cup fresh coriander

3 or 4 fresh mint leaves

1 teaspoon cumin seeds

1 teaspoon coriander seeds

3/4 teaspoon salt

1/2 teaspoon laal mirch (red chilli pepper)

1/2 teaspoon garam masala OR chaat masala (both can be found in Halal grocery stores)

1 egg

Directions

Using a mortar and pestle, crush the cumin seeds and coriander seeds gently [so like roughly and not a complete grind]

Set that aside

In a food processor, add the onion, green onions, tomato, green chilli peppers, coriander and mint leaves and mix this up roughly on medium speed

Add this mix to the meat in a metal mixing bowl along with all of the spices and mix everything together-use your hands for best results [you can wear disposable gloves if touching meat isn’t your thing]

Once everything is incorporated, add in the egg and mix it throughout

Wash your hands thoroughly or dispose of gloves 🙂

Make patties for burgers or oval kabobs as pictured above

Now you have two options for cooking:

1. Fry these baby’s up: Set stove to medium heat and in a pan add vegetable oil coating the entire bottom surface. Add a few kabobs to the pan at a time leaving space in between. Cook until browned evenly on all sides and inside. This is for the professionals. I personally do not use this method often but my mama does and they are yummmmmmy. I usually cut one kabob open to check to see it’s thoroughly cooked!

2. Bake the kabob’s in the oven. This is the safer choice-avoid oil splatters and cooks evenly throughout-this is the no worry method and my go to! Set oven to 450, and in a baking tray coated with vegetable oil, line the kabobs up leaving a bit of space between each piece. Place in oven and cook for about 30-45 minutes depending on your oven. Remember to rotate your kabobs in the pan halfway through to cook evenly.

Serve with biryani and raita {yoghurt with cucumbers and chaat masala} or make a kabob wrap and enjoy!!!!!!!!

**Stay tuned for recipes on raita, chaat papri and masoor ki daal!**

***E-mail me suggestions on other recipes you’d like to see!***

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The World’s Healthiest Cookie

 

I love this cookie. No flour. No white sugar. You can add any goodies you want to it to change it up.

RECIPE

Ingredients

2 ripe bananas

1/4 cup dark chocolate chips

1/4 cup dried cranberries

2/4 cup sultana raisins

2/4 cup whole natural almonds

2/4 cup whole natural peanuts

1/4 cup unsweetened coconut flakes

1 tablespoon all natural peanut butter

Directions

Preheat oven to 350

In a mixing bowl, add the two bananas and mash them up good

Add in the peanut butter and mix into the bananas thoroughly

Now you can add all of the remaining ingredients and mix well to incorporate evenly throughout

Using a medium sized ice cream scoop (or just two spoons!) drop the ‘dough’ onto a pre-greased cookie sheet, leaving some space between each

Bake for 25 minutes, until golden brown

Enjoy!

 *The dry ingredients added-aren’t they a beauty?*

 

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Meatless Monday – Channo Ka Salan (Chickpea Curry)

RECIPE

Ingredients

1 medium size can of chickpeas

1 medium sized onion

1 medium tomato

½ teaspoon salt

½ teaspoon laal mirch (red pepper)

½ chaat masala

¼ teaspoon baking soda

Directions

On medium heat and in a medium size pot, fry the sliced up onion until light brown

Add the diced tomato and all of the spices listed above (NOT the baking soda at this time…that is for later on!)

Mix everything together in the pot, this creates the fabulous masala

Add a bit of the canned chickpea liquid from the can to the pot and mix this well with the masala, let this cook for a minute

Now, add the rest of contents of the can (all of the remaining liquid and chickpeas) to the pot and cover the pot with the lid and cook on medium heat for about 10 minutes

Check the contents of the pot often and mix together

When you notice the liquid starting to boil, add the baking soda, and leave the pot uncovered to cook for another 7 minutes

With your wooden cooking spoon -crush some of the chickpeas against the pot to thicken the liquid in the pot. One to three times is enough.

Garnish with chopped up green onions, green chilli peppers and coriander and serve hot with naan!

Enjoy!