Curry Turnovers

*curry turnover feature photo

These curry turnovers are something you can get at a lot of Chinese bakeries and dim sum places. Unfortunately, I live in a small city where those such things do not exist 😦 However, I can still get my flaky curry deliciousness because they are fairly simple to make at home!

*open curry turnover

Just look at that flaky crust eek! In this photo, I filled the pockets with leftover curry that I mashed up a bit so there wouldn’t be giant pieces of potato and such.

They are so good fresh out of the oven. Your whole kitchen will smell like the warm spices of curry. Ahhhhh 🙂

*curry turnover

Despite being dim sum, they are pretty quick and easy to make. You can even make the dough and filling a few days ahead of time and assemble when you want to eat them! You can even substitute the dough for puff pastry (though I prefer the texture of this pie dough; it’s awesome).

The first version of this recipe that I tried, it involved a complicated process of two different doughs that you layer and fold to create the flaky texture. However, I find that it is too much trouble for what it’s worth. The version I created is way quicker and (I think) more tasty. It’s less dry and more flavorful!


Oven Temperature: 375˚F
Baking Time: 20-15 minutes
Makes: 12 turnovers

curry filling
oil for stir frying
4 ounces ground pork or chicken
1 medium onion, finely chopped
1 scallion (green onion), finely sliced
1 small potato, finely diced
1 celery stalk, finely diced
2 teaspoons curry powder (we used sweet yellow curry)
1/2 teaspoon salt
1/4 teaspoon sugar
1 teaspoon cornstarch mixed with 2 Tablespoons water
*note* this filling can be substituted for any cooked filling – just make sure to chop or food process it into smaller pieces

1 1/3 cups all-purpose flour
1/4 teaspoon curry powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup vegetable oil
1 egg yolk
3 to 4 Tablespoons milk

for brushing
1 egg yolk beaten with 1 teaspoon milk

curry filling
In a frying pan, heat about a tablespoon of oil until hot. Stir fry the ground pork or chicken until browned. Make sure to break the meat into small chunks with a spatula as it is cooking. Then, transfer the meat into a bowl.

Add a little more oil into the pan. Then add in the onion, scallion, potato, and celery. Stir fry until the onion becomes translucent and the potatoes are softer. Then add in the cooked meat, curry powder, salt, and sugar. Mix well to combine. You can taste the filling now and adjust to your liking.

Now add in the cornstarch slurry and cook until the sauce thickens.

Transfer to a plate and cool. While it is cooling, make the dough for the turnovers!

In a bowl, stir together the flour, curry powder, pepper, salt, and baking powder.

Combine the egg yolk with the vegetable oil.

Then pour the oil mixture into the flour mixture. Add the milk, a tablespoon at a time, until the dough is moistened and forms a ball. Knead it a couple of times to make sure all the ingredients are incorporated.

On a lightly floured surface, roll the dough to ~3/8 thick. Then use a ~3 inch circle cookie cutter to cut out circles of dough. Roll the circles thinner to ~1/8 inch thick.

Alternatively, take pieces of dough and roll into 12 balls. Then flatten and roll out to ~1/8 inch thick. This takes a little more time and the circles won’t be as even, but it works if you don’t have a circle cookie cutter!

Cover the dough circles with a damp paper towel or cloth to prevent them from drying out as you work with them, one at a time.

First, preheat your oven to 375˚F.

Place a scoop of filling in the center of one dough circle. Then fold in half. Squeeze the edges shut so the filling does not come out. Then either crimp into a rope border or use a fork to seal the sides shut. There are some good videos online that you can check out to learn how to make a rope border.

Place the finished turnover on a baking tray, lined with foil or a silicon baking mat. Repeat the process for the rest of the dough and filling.

Then, brush the egg yolk and milk mixture onto the finished turnovers.

Bake the turnovers for 20-25 minutes or until golden brown. If the turnovers are not browning very well, brush more egg yolk and milk onto them. I would check halfway through baking to see if they need more brushing.

Cool for 5 minutes so you don’t burn your tongue (I speak from experience…) and enjoy!


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