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Chudda's Cuisine/Lounge
Oct 01, 2014
2 Comments

CURRIED PUMPKIN, BEEF AND MUSHROOM TURNOVERS

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.

Ingredients

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

Directions

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.

CURRIED PUMPKIN, BEEF AND MUSHROOM TURNOVERS

 Add ginger powder, curry powder, ketchup, salt, sugar and pepper and cook for two more minutes.  Set aside to cool.

CURRIED PUMPKIN, BEEF AND MUSHROOM TURNOVERSCURRIED PUMPKIN, BEEF AND MUSHROOM TURNOVERS

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.

CURRIED PUMPKIN, BEEF AND MUSHROOM TURNOVERSCURRIED PUMPKIN, BEEF AND MUSHROOM TURNOVERS

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.

CURRIED PUMPKIN, BEEF AND MUSHROOM TURNOVERSCURRIED PUMPKIN, BEEF AND MUSHROOM TURNOVERSCURRIED PUMPKIN, BEEF AND MUSHROOM TURNOVERSCURRIED PUMPKIN, BEEF AND MUSHROOM TURNOVERS

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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2 comentários
  1. Stephanie James - 19/11/2014 - 19h08

    This recipe is amazing! I made it a few weeks ago. Loved it. Made it again last night, as a pie, Tourtière style. Everyone loves it.

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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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