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Japanese Curry Turnovers

This recipe will make quite a bit of curry, it's designed to have leftover filling to serve over rice later as kare raisu. Unless you want to make a ton of turnovers, which is totally a good idea because they are delicious.

Recipe courtesy of Devany of Miss Mochi's Adventures


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Prep Time: 10 | Cook Time: 30-35 | Ready In: 40-45
Ingredients: Print   Add to cart
US Metric
  • 1/2 box curry roux block
  • 3/4 pound ground beef
  • 1/2lbs of frozen peas (approx. 1 cup)
  • 1 1/2 large russet potatoes, cut into 1/2" chunks
  • 1/2 a yellow onion, diced
  • 1 tbs butter
  • 3 cups water
  • 2 sheets of frozen puff pastry

Cooking Process:

Heat the onion and butter over medium heat in a saucepan until the onions are fragrant. Add in the ground beef and break up the chunks as it cooks until it is no longer pink. If necessary, drain off excess fat. Add in the water, potatoes, and peas and heat until just about to simmer. Add in the curry roux blocks and stir until dissolved. Simmer until the sauce is thickened and the potatoes are almost soft enough. Preheat oven to 400 degrees Fahrenheit.

Cut each puff pastry sheet into four equal squares. Spoon about 1/4 cup of the curry into the center of each square and fold over into a triangle. Too much and your dough will break, so be careful not to stuff too full.  Use a fork to crimp the edges shut, and cut a vent hole on top. Bake the turnovers on a baking sheet lined with parchment for 20-25 minutes, or until the pastry is puffy and golden brown

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