Turkey Curry Patties Recipe

Introduction

These turkey curry patties are a delicious way to transform leftover roast turkey into a flavorful snack or meal. Wrapped in a spiced turmeric pastry and filled with a fragrant curry mixture, they are perfect for picnics or casual dinners.

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 large tomato, chopped
• 3 thyme sprigs
• 3 garlic cloves, finely chopped
• 1 scotch bonnet chilli, chopped (optional)
• 2½cm piece of ginger, peeled and grated
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 300g leftover roast turkey, chopped
• 350ml turkey or chicken stock
• 600g plain flour, 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

Instructions

1. Step 1: Make the pastry by combining the flour, spices, sugar, and 1 tsp salt in a bowl. Rub in the butter and shortening with your fingers until the mixture resembles breadcrumbs.
2. Step 2: Whisk 1 egg with the vinegar, then add to the flour mixture. Bring together into a dough, adding 3-6 tbsp water if needed until just pliable. Knead for 3-5 minutes, cover, and chill for 30 minutes. Remove 30 minutes before use.
3. Step 3: Heat oil in a pan and fry the onion over medium heat for 10 minutes until softened. Add tomato, thyme, garlic, chilli (if using), and ginger. Cook for 3 more minutes.
4. Step 4: Mix the spices with a few tablespoons of water, add to the pan, and fry for 5 minutes until fragrant and liquid evaporates.
5. Step 5: Add turkey and fry for 5 minutes. Pour in stock, reduce heat, and simmer for 10-15 minutes until most liquid is reduced. Cool completely and chill until ready to use (up to 24 hours).
6. Step 6: Preheat oven to 180C/160C fan/gas 6. Roll out chilled pastry on a floured surface or baking parchment to 4mm thickness. Cut out circles using a 15cm-diameter bowl, re-rolling offcuts. Transfer to a baking tray lined with baking parchment.
7. Step 7: Spoon 2 tbsp of turkey curry filling onto one side of each pastry circle, leaving a 2cm border. Beat remaining egg with milk and brush on border.
8. Step 8: Fold pastry over to form a semicircle, press edges together, seal with a fork, and prick the top all over.
9. Step 9: Bake for 20-25 minutes until pastry is firm. Let cool slightly before serving.

Tips & Variations

• For a milder flavor, omit the scotch bonnet chilli or use a milder pepper.
• Use leftover chicken instead of turkey if preferred.
• If you don’t have vegetable shortening, you can use all cold butter for the pastry, but the texture will be slightly different.
• To prevent turmeric from staining your work surface, roll out the pastry on baking parchment.
• Make extra pastry and freeze for up to one month for quick future use.

Storage

Store cooked patties in an airtight container in the refrigerator for up to 2 days. They reheat well in a low oven or a toaster oven to keep the pastry crisp. You can freeze fully cooled patties for up to three months—wrap individually and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh turkey instead of leftover roast turkey?

Yes, cooked fresh turkey works well. If using raw turkey, cook it thoroughly, shred, and use in the filling as directed.

How can I make the patties spicier or milder?

Adjust the amount of scotch bonnet chilli or omit it for milder flavor. You can also increase or reduce curry powder and other spices to taste.

Turkey Curry Patties Recipe

---

★★★★★

4.8 from 84 reviews

• Author: Ben
• Total Time: 1 hour 25 minutes
• Yield: 10 patties 1x

Pin Recipe

Print Recipe

Description

These Turkey Curry Patties are savory, flaky pastries filled with a spiced turkey curry mixture. Made with a turmeric-infused shortcrust pastry, the patties combine tender leftover roast turkey simmered with aromatic spices and a rich sauce. Perfect as a comforting snack or a light meal, they bake to golden perfection with a crisp, buttery crust.

---

Ingredients

Scale 1x2x3x

For the Filling

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 large tomato, chopped
• 3 thyme sprigs
• 3 garlic cloves, finely chopped
• 1 scotch bonnet chilli, chopped (optional)
• 2½ cm piece of ginger, peeled and grated
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 300g leftover roast turkey, chopped
• 350ml turkey or chicken stock

For the Pastry

• 600g plain flour, plus extra for dusting
• 4 tsp ground turmeric
• 1 tsp mild curry powder
• 1 tsp sugar
• 1 tsp salt
• 300g cold unsalted butter, cut into cubes
• 100g vegetable shortening, grated (or use very cold butter)
• 2 large eggs
• 1 tsp white wine vinegar
• 3–6 tbsp water (as needed)
• Splash of milk (for egg wash)

---

Instructions

1. Make the Pastry: Combine flour, turmeric, curry powder, sugar, and salt in a large bowl. Rub in the cold butter and grated vegetable shortening with your fingers until the mixture resembles coarse breadcrumbs. Whisk together one egg and the white wine vinegar, then add to the flour mixture. Bring together into a dough, adding water tablespoon by tablespoon until just pliable. Knead gently for 3-5 minutes. Cover the dough and chill for 30 minutes. Remove from the fridge 30 minutes before use to soften slightly.
2. Prepare the Filling: Heat vegetable oil in a pan over medium heat. Fry the chopped onion for 10 minutes until softened. Add chopped tomato, thyme sprigs, garlic, scotch bonnet chilli if using, and grated ginger. Cook for 3 more minutes. Mix all the ground spices (turmeric, coriander, cumin, cinnamon, allspice) with a few tablespoons of water to form a spice paste. Add this to the pan and fry for 5 minutes until fragrant and water evaporates.
3. Add Turkey and Simmer: Stir in the chopped leftover turkey and cook for 5 minutes to combine flavors. Pour in the turkey or chicken stock, reduce heat and simmer gently for 10-15 minutes until most of the liquid reduces to a thick filling. Remove from heat and cool completely. Chill in the fridge until ready to use (up to 24 hours).
4. Preheat Oven and Prepare Pastry Circles: Heat oven to 180C/160C fan/gas 6. Lightly flour a surface or use baking parchment to roll out the chilled pastry to 4mm thickness. Use a 15cm-diameter bowl as a template to cut out circles. Re-roll scraps as needed until about 10 circles are made. Transfer them to a baking tray lined with baking parchment.
5. Shape Patties: Spoon about 2 tablespoons of the turkey curry filling onto one half of each pastry circle, leaving a 2cm border around the edge. Beat the remaining egg with a splash of milk and brush this mixture onto the border to act as glue. Fold the pastry over to form a semicircle, enclosing the filling, and press edges firmly together. Seal edges using a fork and prick the tops all over to allow steam to escape.
6. Bake: Place the patties in the preheated oven and bake for 20-25 minutes or until the pastry is firm and golden brown. Remove from oven and allow to cool slightly before serving.
7. Storage: Once completely cooled, these patties can be frozen for up to three months for later enjoyment.

Notes

• Scotch bonnet chili is optional and can be omitted or substituted for a milder chili if preferred.
• Use cold butter and shortening to achieve the best flaky texture in the pastry.
• If pastry cracks while rolling, patch with small pieces to seal before cutting.
• These patties keep well chilled for up to 24 hours before baking.
• Freeze cooked and cooled patties in an airtight container for up to three months.

• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Category: Pastries
• Method: Baking
• Cuisine: British Caribbean Fusion

Keywords: turkey curry patties, leftover turkey recipe, curry pastries, savory patties, baked curry pastries