The UK's Favourite Turkey Leftovers Recipe
Winner Carol Harris from Farrington near Preston impressed our judges with her tasty Turkey Sunshine Patties.
Turkey Sunshine Patties
- 700g Leftover cooked Turkey, chopped. Leftover veg can also substitute some of the Turkey, peas and carrots are good
- Large glug of oil for frying
- 1 large clove of garlic, crushed
- 1" piece of root ginger, grated
- 1/2 of a bunch of spring onions, trimmed and chopped
- 1 small red onion chopped
- Level dessertspoon of fresh Thyme leaves OR level teaspoon of dried Thyme
- 2 Dessertspoons of Caribbean or Jamaican Curry powder
- 400ml leftover turkey gravy OR 400ml turkey or chicken stock with flour to thicken
- 200 ml or ½ a can of coconut milk, (you can freeze the rest for later use)
- Salt and lots of freshly ground black pepper
For the pastry
- 450g Plain flour
- 300g chilled butter, chopped
- 2 eggs, beaten
- Level teaspoon turmeric
- Cold water to bind
- 1 beaten egg for glazing and sealing
- 1/2 small white cabbage shredded
- 1/2 small red cabbage shredded
- 3 spring onions, trimmed and finely chopped
- 1 large carrot grated
- 1 cup of sweetcorn
- 1 tablespoon of fresh, chopped coriander
- Mayonnaise to bind (approx 400g)
- I small red bell pepper, deseeded and finely sliced
- 1 small yellow bell pepper deseeded and finely sliced
- 1 medium red onion, sliced in rings
- ½ Scotch Bonnet pepper, very finely chopped
- Three Allspice berries
- 75ml Red wine vinegar
- 50ml water
- Level teaspoon sugar
Pre-heat the oven to 190 and make the pastry.
Sieve the flour, turmeric and salt together. Blitz the butter and flour in a food processor until they resemble bread crumbs, continue to mix whilst adding the eggs and enough water to form a firm dough. Wrap the pastry in cling film and rest in the fridge.
Make the patty filling.
In a wok or large frying pan gently fry the garlic, ginger and spring onion in oil, for approx 5 minutes.
Add the thyme and curry powder, mix well and continue to fry for a further 5 minutes.
Stir in the leftover turkey, (and veg if these are being used), coconut milk and gravy. Season with plenty of fresh, ground black pepper and salt if needed, simmer gently for approx 15 minutes.
The curry sauce should be thick, if it’s not thick enough add some flour and water to thicken.
At this stage, if desired you can remove some of the sauce with a small ladle to serve separately, place in a small saucepan on a low heat to keep warm.
Check the curry for taste, remove from the heat and set aside You don’t want to add boiling hot curry to your pastry as it will melt the fat in the pastry and make it difficult to work with.
Remove the pastry from the fridge.
Using a side plate (I use a 19cm plate for 6 large individual patties or a smaller cutter to make up to 20 snack size patties), cut out the pastry circles.
Place them on a lined baking sheet, put a large spoonful of filling and sauce on half of each circle, fold over the pastry, seal the edges and crimp.
Brush with beaten egg and pierce the tops to let the steam escape.
Place in the pre-heated oven for 1/2 an hour or until crispy and golden.
Meanwhile, make the coleslaw and Escovitch Pickle.
For the pickle, place all the ingredients in a saucepan, simmer uncovered until the ingredients are cooked and starting to caramelize, approx 15 minutes.
Stir frequently and add a drop more water if it starts to stick. The vinegar and water will evaporate as the pickle cooks and the end result should be gooey. Set aside to cool.
For the coleslaw, mix all the ingredients in a bowl and chill. Retain a little of the fresh coriander for garnish.
When the patties are cooked, serve them with a helping of the cooling, creamy coleslaw, a dollop of the spicy pickle, and a small jug of the retained sauce. Yum!
Scotch Bonnet peppers are VERY HOT but also very flavoursome, they vary in heat and size so it’s advisable to test your pepper prior to use. You can do this by cutting a sliver of the pepper and gently touching the tip of your tongue with it. You’ll soon know if it’s a scorcher and can decide how much to use.
Patties are traditionally a semi-circular shape or rectangular, you can also make them circular, as in Pithivier, by sandwiching two pastry circles around the filling.
The pastry can be made in advance of Christmas and frozen for when you’re ready to use it.