Olive Magazine
puff pastry turnovers sprinkled with nigella seeds arranged on a baking tray

Chicken curry turnovers

Published: June 4, 2021 at 9:56 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 4

Bring new life to left-over chicken curry by transforming it into a delicious pasty for lunch the next day – the puff pastry turnovers are served with a cooling raita dip

Nutrition:
NutrientUnit
kcal688
fat39.6g
saturates17.1g
carbs52.4g
sugars12.1g
fibre5.1g
protein28g
salt2.2g
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Make these chicken curry turnovers, then check out our leftover roast chicken pie, roast chicken tagliatelle, roast chicken and spinach pilaf and more leftover chicken recipes.

Ingredients

  • 500g block puff pastry
  • for dusting plain flour
  • 400g left-over chicken curry, cold
  • 4 tbsp mango chutney, plus extra to serve
  • 1 egg, beaten
  • ½ tsp ground turmeric
  • sea salt flakes, for sprinkling
  • 1 tsp nigella seeds
  • to serve raita
  • to serve onion salad

Method

  • STEP 1

    Roll out the pastry on a lightly floured worksurface until about 40cm x 30cm and the thickness of a £1 coin. Cut into four even rectangles. Spoon the chicken curry onto one half of each rectangle, leaving a 2cm border at the edges, and top with the mango chutney. Brush the edges with some of the beaten egg and fold over the pastry to seal. Crimp the edges, sealing well to prevent them bubbling out during cooking, and transfer to a baking sheet lined with baking paper. Chill until ready to bake, or freeze.

  • STEP 2

    Heat the oven to 220C/fan 200C/gas 7. Whisk the remaining egg with the turmeric and brush over the tops of the turnovers. Sprinkle with sea salt flakes and the nigella seeds. Bake for 25-30 minutes or until golden and puffed. Serve with raita, onion salad and more mango chutney, if you like.

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