Enjoy This Recipe Courtesy of Chef Les Kincaid
Curried Shrimp Turnovers
1 pound store-bought puff pastry
2 tablespoons sweet butter
1 small onion, diced (about 1/2 cup)
1 small carrot, diced (about 1/2 cup)
1 small apple, peeled, cored, and diced (about 1/2 cup)
1/2 pound small shrimp
2 tablespoons curry powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg yolk beaten with 2 tablespoons cold water
Using a round pastry cutter, cut the pastry into 2-inch rounds, placing each round on a waxed paper lined cookie sheet. Roll the remaining scrap into a ball and roll out, using a rolling pin, into a 1/4-inch thick sheet and continue to cut rounds of puff pastry until you've used it all up. Refrigerate the rounds until the filling is ready.
Heat a sauté pan over medium heat for 1 minute. Add the butter, and when it begins to foam, add the diced onion. Cook the onion until it is translucent; add the carrot and apple and sauté for 2 minutes. Add the shrimp and cook for 2 minutes, then sprinkle with curry powder and stir to combine well. Season with salt and pepper, remove from heat, and spoon the mixture onto a flat pan (such as a cookie sheet) and cool for several minutes. Put shrimp in refrigerator and chill thoroughly. Preheat oven to 425 degrees F.
Lightly brush a round of pastry with some of the egg wash. Place 1 teaspoon of the shrimp filling in the center of the pastry and fold the dough in half to encase the filling and create a dumpling. Continue to fill the pastry rounds in this way until all of the filling and pastry has been used up. Place the finished turnovers on a parchment paper lined cookie sheet. Brush the tops of the turnovers with the remaining egg wash and bake for 12 to 15 minutes just before you are ready to serve them. They may be held, unbaked and refrigerated, for up to 48 hours for later use. Serve hot.
Yield: 24 to 36 turnovers