Turkey curry patties

MAKES 10 PREP 1 hr plus chilling and cooling COOK 30 mins MORE EFFORT G

2 tbsp vegetable oil

1 medium onion, inely chopped 1 large tomato, chopped

3 thyme sprigs

3 garlic cloves, inely chopped 1 scotch bonnet chilli,

chopped (optional)

2 cm piece of ginger, peeled

and grated

1 tsp ground turmeric

2 tsp each ground coriander

2 tsp ground cumin tsp ground cinnamon tsp ground allspice

300g leftover roast turkey, chopped 350ml turkey or chicken stock

For the pastry

600g plain lour, plus extra

for dusting

4 tsp ground turmeric

1 tsp mild curry powder

1 tsp sugar

300g cold unsalted butter, cut

into cubes

100g vegetable shortening, grated

(or use very cold butter)

2 large eggs 1 tsp white wine vinegar splash of milk

1 First, make the pastry. Combine the flour, spices, sugar and 1 tsp salt. Rub in the butter until the mixture resembles breadcrumbs. Whisk 1 egg and the vinegar together, then tip into the flour mixture. Bring together into a dough using your hands, adding 3-6 tbsp water if needed until just pliable. Knead for 3-5 mins, then cover and chill for 30 mins. Remove from the fridge 30 mins before you’re ready to use. 2 Meanwhile, heat the oil in a pan and fry the onion over a medium heat for 10 mins until softened. Add the tomato, thyme, garlic, chilli, if using, and ginger. Fry for a further 3 mins. Mix all the spices with a few tablespoons of water, then add to the pan. Fry for another 5 mins until the water evaporates and the spices are fragrant.

3 Add the turkey and fry for 5 mins. Pour in the stock, then reduce the heat and simmer for 10-15 mins until most of the liquid has reduced. Remove from the heat and leave to cool completely. Chill until ready to use. Will keep chilled for up to 24 hrs. 4 Heat the oven to 180C/160C fan/ gas 6. Roll the chilled pastry out on a floured surface or sheet of baking parchment (this helps prevent the turmeric from staining the surface) to a 4mm thickness. If it starts to crack, press small pieces of the pastry into the gaps to fill. Using a 15cm-diameter bowl as a template, cut out as many circles of pastry as you can, then re-roll the o cuts and repeat until all the pastry has been used. You should end up with about 10 circles. Transfer to a baking tray lined with baking parchment.

5 Working with one pastry circle at a time, spoon 2 tbsp of the turkey curry filling onto one side of the circle, leaving a 2cm border. Beat the remaining egg with the milk and brush onto the border. Fold one half of the pastry over the other to form a semicircle and enclose the filling. Press the edges together, seal with a fork and prick the top all over.

6 Bake for 20-25 mins, or until the pastry is firm. Leave to cool slightly and serve. Will keep in the freezer for up to three months.

PER SERVING 652 kcals • fat 41g • saturates 21g • carbs 50g • sugars 3g • ibre 4g • protein 18g • salt 0.8g