Curry Pumpkin Turnover

This is a great savory dish for the fall season: curry pumpkin turnover. It has a light flaky crust like a turnover, but instead of fruit, the filling is a surprising curry-flavored pumpkin and beef mixture. Easy to make and good for a brunch party or snacks.

Curry Pumpkin Turnover


(Recipe by:Chef Yasue Siewert)


Prep time: 20 minutes
Cook time: 25 minutes


Makes 8 turnovers


1 clove garlic, minced
½ lbs ground beef
½ cup minced onion (about ½ medium size onion, 3 oz)
1 tsp vegetable oil
1 15oz can pure pumpkin
1 tbsp curry powder
1 tbsp ketchup
1 tsp kosher salt
½ tsp sugar
1/8 tsp freshly ground pepper
1 (17.3 oz) package frozen puff pastry sheets, thawed
1 beaten egg for egg wash


Heat the oil over medium-high heat in a skillet. Add the garlic and ground beef and cook until cooked through. Add the onion and sauté until the onions are translucent. Add pumpkin and stir to combine, cook another a couple of minutes. Add curry powder, ketchup, kosher salt, sugar, and ground black pepper and cook another a couple of minutes. Set aside.

Preheat the oven 350F degree.

Unfold puff pastry sheets, and repair any cracks by pressing them back together. Cut into squares (makes 4 squares per sheet). Spoon pumpkin mixture onto the center of each square. Fold a square over from corner to corner into a triangle shape. Press edges together to seal first by finger, then use a fork to seal and crimp the edges. Repeat for the other squares. Place turnovers (triangles) on a parchment paper-lined baking sheet, leaving about 1 inch between them. Brush the top of each with egg wash. Cut 2 or 3 small steam vents in the top of each turnover.
Bake them in the oven 25 minutes until golden brown.

Serve either warm or room temperature.

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