The last couple of days I’ve been sick with a very strong cold that I’ve been fighting off with lots of cold medicine and comfort food. Besides the traditional chicken noodle soup that Marilyn made for me, she also made these delicious curried pumpkin, beef and mushroom turnovers that became dinner and breakfast the next day. When she first started making these, she thought about making the puff pastry from scratch, but it’s a lot of work after working all day, so we decided that we would be fair to her and it would be more enjoyable to buy the puff pastry dough and concentrate on making a delicious filling. So, here is a flavorful pastry for sick days and a great appetizer when having friends over.
2 T. minced garlic
3/4 lb. ground beef
1/2 c. minced onion
1 T. vegetable oil
15 oz. canned or fresh pumpkin puree
1 T. ginger powder
1 1/2 T. curry powder
1 T. ketchup
1 T. kosher salt
1 tsp. freshly ground pepper
1/2 tsp. sugar
1 pkg. frozen puff pastry sheets, thawed
1 egg, beaten, for egg wash
Preheat oven to 350F.
In a medium skillet, heat oil over medium high heat. Add garlic, ground beef and mushrooms and sauté until beef is cooked through. Add onions and cook until translucent. Add pumpkin, combine, and cook for two minutes.
Add ginger powder, curry powder, ketchup, salt, sugar and pepper and cook for two more minutes. Set aside to cool.
Thaw puff pastry sheets (approximately 40 minutes). Unfold the sheets and repair any cracks by pressing the dough back together. Cut the sheets into squares (each sheet makes 4 squares). Place a heaping tablespoon onto the center of each square. Fold from corner to corner into a triangle shape. Press edges together and seal with your finger. Then use a fork to seal and crimp the edges.
Place the turnovers on a baking sheet lined with parchment paper. Brush the top of each with the egg wash. Cut 2-3 small steam vents in the top of each turnover.
Bake for 25-30 minutes until golden brown.
Beijos e Tchau!
Ludmilla and Marilyn Chudda