Turkey Curry Puff/Hand Pies and Pot Pie

The puff pastry dough can be used to make so many things. I’m making hand pies and appetizers. Also, I use regular pie dough for making mini pot pies with the same filling. They are delicious.
Ingredients:
2 rolls of refrigerated or frozen puff pastry dough (size 16” x 10” per roll) for making puff pastries
(Note: If using frozen dough, thawed in the fridge and roll it out a little bit before using.)
2 rolls of refrigerated pie dough for making pot pies
Egg wash for brushing
1/4 cup toasted sesame seeds, optional
Fillings:
1.5 to 2-pound ground turkey
1 cup diced potatoes
1 cup chopped onion
1 cup diced carrot
2-4 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp Indian curry powder
1 tbsp turmeric powder
1-2 stalks green onion, chopped
1-2 tsp sugar or to taste
1-2 tsp Salt or to taste
1-2 tsp mixed peppercorns or just black pepper
1/2 tsp coriander seeds
1/4 to 1/2 cup water as needed
1/4 cup cooking oil
Cornstarch slurry for thickening:
1/4 cup cornstarch or tapioca flour
1/2 cup water
Method:
1. Ground mixed peppercorns and coriander seeds together in a mortar and pestle. In a large skillet over medium heat, sauté onion in the hot oil for a minute, then add garlic and ginger. Stir for a minute.
2. Add ground turkey and stir fry for 5-8 minutes or until no longer pink, then add carrots, and potato and sauté’ for several minutes or until the veggies are tender.
3. Add Indian curry powder, turmeric, sugar, salt, and ground peppercorns-coriander seeds and stir-fry for a few minutes. Taste and adjust the seasoning as needed. If the filling is too dry add water while cooking.
4. Add green onion and stir fry for 1 minute. Then add cornstarch slurry as needed to thicken up the filling stir well and let cook for 1 minute. Let it cool completely before using.
Hand Pies:
5. Unroll the puff pastry dough on a piece of parchment paper. Cut the dough into 12 squares.
6. Add the filling in the center of each square diagonally about 1-2 tbsp. Brush around the mounds with egg wash.
7. Fold one corner of the squares over to cover the filling to make a triangle. Press the seams to seal. Crimp the edges and poke holes in the top with a fork.
8. Place the hand pies on a lined baking tray about 2” apart. Place the tray in the freezer for 20 minutes. Brush with egg wash and sprinkle with sesame seeds.
9. Bake at 400 deg. F for 30 minutes or until golden brown.
Appetizers:
10. For the appetizers-size, cut the puff pastry dough into 24 squares. Add about 1.5 tsp of the filling in the center of every other square.
11. Brush with egg wash around the mound and top with another piece of the squares. Press the seam to seal, crimp the edges, and pokes holes with a fork.
12. Place the squares in a lined baking tray about 2” apart and freeze for 20 minutes before baking.
13. Brush with egg wash and sprinkle with sesame seeds.
14. Bake at 400 deg. F for 25-30 minutes or until golden brown and puffed up. Let cool completely before serving.
Mini Pot Pies: (4 aluminum pans (4.25” dia.)
1. Cut the refrigerated pie dough (2 rolls) into 4 circles about 6” dia., or use the rim of the upside down min pie pan as a guide and cut out 1” beyond the rim.
2. Cut another 4 circles (4.25” dia. for the top cover) or if there is not enough dough, just use the scraped dough and put it on top just to cover the filling.
3. Press the dough (6” dia.) into the greased pie pans to fit the inside and leave the edges to hang over the edges.
4. Spoon the filling into the prepared 4 mini pie pan to the full. Then cover it with the smaller circles of the dough. Fold the hangover dough over to cover the seams and crimp it around the edges.
5. Brush with egg wash and sprinkle with sesame seeds. Slit the top with a knife for steam to escape.
6. Freeze them for 20-30 minutes. Place the pies in another baking tray for easy transporting to and from the oven.
7. Bake on a lower rack of the oven so that the bottom will be fully cooked at 400 deg. F for 45-60 minutes or until golden brown.
8. Let cool on a wire rack for 15-20 minutes before removing the pies from the pans (molds) so that the bottom is dry. Let cool completely on a wire rack.