Curried Chicken Turnovers


These samosa-inspired puff-pastry triangles are filled with spiced chicken and peas. Their savory taste is not the only wonderful thing about them. Unbaked, they can be frozen for up to one month, so you can pop a couple in the oven at night for next day's lunch.


  • Coarse salt

  • 2 boneless, skinless chicken breast halves (about 1 pound total)

  • 2 tablespoons vegetable oil

  • 1 medium onion, coarsely chopped

  • 2 garlic cloves, minced

  • 2 teaspoons minced peeled fresh ginger

  • 4 ½ teaspoons curry powder

  • ½ teaspoon ground cumin

  • 1 tablespoon all-purpose flour, plus more for dusting

  • 1 ½ cups homemade or low-sodium store-bought chicken stock

  • ½ cup plain yogurt

  • 4 ½ teaspoons tomato paste

  • ¼ cup applesauce

  • ½ cup frozen peas (not thawed)

  • ¼ cup heavy cream

  • 4 standard sheets puff pastry, thawed

  • 1 large egg, lightly beaten

  • Cucumber Dipping Sauce


  1. Preheat oven to 400 degrees. Bring 1 quart water to a boil in a medium pot; add 1 tablespoon salt and the chicken. Reduce heat; simmer until chicken is cooked through, about 12 minutes. Transfer with a slotted spoon to a bowl; let cool. Shred chicken with a fork into 2-inch pieces.

  2. Heat oil in a large low-sided stockpot over medium-high heat until hot but not smoking. Add onion, garlic, and ginger, and cook, stirring occasionally, until pale golden, about 8 minutes. Stir in curry powder, cumin, and flour; cook 1 minute. Add stock, and bring to a boil. Stir in yogurt, tomato paste, and applesauce; boil 1 minute. Reduce heat to medium; simmer, stirring occasionally, until mixture is thickened, about 30 minutes.

  3. Stir in chicken and peas; cook until mixture is thick, about 3 minutes. Stir in cream and 2 teaspoons salt. Let cool.

  4. Lay pastry sheets on a lightly floured surface; cut each into 4 squares. Spoon 2 tablespoons chicken mixture onto each square, leaving a 1-inch border. Brush edges with egg; fold squares to form triangles. Press edges to seal. (Unbaked turnovers can be frozen, wrapped in plastic and foil, 1 month; thaw before baking.)

  5. Arrange on baking sheets. Bake until golden, 20 to 25 minutes. Serve with sauce.

Related Articles