Cur­ried Potato Turnovers

curried potato turnover3For Pas­try
  • 2 cups flour
  • ¾ cup butter
  • 1 pk all pur­pose seasoning
  • ½ cup cold water

For Fill­ing

  • 1 tbsp. veg­etable oil
  • 1 tbsp. curry pow­der dis­solved in ¼ cup water
  • 1 sm. onion chopped
  • 1 clove gar­lic, minced
  • 1 lb. pota­toes, diced
  • ½ cup water
  • 1 (14 oz.) tin mixed vegetables
  • 1 tbsp jerk seasoning
  • 2 tsps. flour dis­solved in ¼ cup water
  • ¼ cup melted butter
Dis­solve all pur­pose sea­son­ing in a cold water, in a small bowl. In a seper­ate bowl, work but­ter into flour until but­ter breaks up into tiny pieces. Slowly add water into mix­ture and knead until dough forms a ball. Refrig­er­ate until ready to use.

In the mean­time, heat oil in a medium pot, add curry pow­der and allow to cook for a few min­utes until it thick­ens. Add gar­lic, onion and pota­toes and stir. Add water and bring to a boil. Cook uncov­ered for 10 min­utes or until pota­toes are cooked. Add mixed veg­eta­bles, jerk sea­son­ing and flour/​water mix­ture. Cook until thick­ens and remove from heat.

Remove dough from fridge and roll out to about ⅛” thick­ness on a clean, floured sur­face. Cut out squares of dough aprox­i­mately 3″ x 3″ and spoon 2tbsp of fill­ing in the cen­tre of each square. Wet the edges with a lit­tle water, fold in half and use a fork to seal. Place on a bak­ing tray and brush over with melted but­ter. Bake at 400°F for 2025 min­utes or unil golden brown.

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Photo orig­i­nally from yummly​.com

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