Do you have a family recipe that you cherish so much you only save it for special occasions? One that you hoard away under lock and key because you treasure it so?
This is how I feel about these beauties. Until the day came when I decided that I absolutely had to share them with everyone else – you know, to promote peace and good will unto others.
Except that’s a lie. These are just so darn good that I can’t possibly keep them to myself any longer!
These turnovers are quite possibly one of my favorite things to make and it’s mostly because everyone who tries them absolutely loves them. The buttery, flaky dough and the ground turkey cooked with warm spices makes for an irresistible combination. Jalapenos add a moderate level of heat that is balanced out by the sweet potatoes and the fresh cilantro added right at the end elevates ties all the flavors together. Plus, I love that they’re practically curry in a portable, handheld form!
My grandma in Sri Lanka is the one to thank and credit for this gorgeous creation – especially since she tirelessly makes the dough from scratch every time. Myself on the other hand? I use store-bought biscuit dough. Yes it’s a shortcut but it saves so much time and the filling more than makes up for it, I promise you.
This is a also healthier take on the original, which features ground beef and potatoes, so feel free to make that variation instead if you desire! Both are equally delicious and will not disappoint.
I hope you love these turnovers. They’re
warm and comforting
so perfectly satisfying
easy to prepare in advance
just the right amount of spices and heat
These turnovers are also most definitely guy-approved. The boyfriend, S, practically begs me to make them all the time even though I just save them for special occasions (birthdays, holidays, etc.).
However, I bet they’d be great for parties, on hikes, or even as lunch or dinner on-the-go. Let me know if you try them! I hope you do.
SWEET POTATO AND TURKEY TURNOVERS
Hearty and comforting turnovers that are great options for a quick lunch, dinner, or a satisfying snack! Over 8g of protein.
Serving size: 1 turnover (makes 16)
- 1 lb ground turkey (85-93% fat-free)
- 3 medium sweet potatoes, cubed
- 2 cans Pillsbury buttermilk biscuits (refrigerated section)
- 1-inch piece fresh ginger, grated
- 4 cloves of garlic
- 1 jalapeno, diced
- 1/2 medium onion, diced
- 1 bunch cilantro
- 1 tbsp red pepper flakes
- 1 1/2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tbsp honey
- 1 tbsp ketchup
- 1 tbsp soy sauce
- 1 lemon
- Place the sweet potatoes in a microwave-safe bowl and cover with water. Cover the bowl with plastic wrap or a plate and microwave for 8-10 minutes until the sweet potatoes are tender but not completely cooked.
- Allow the sweet potatoes to cool and then mash with a fork to break up most of the chunks, leaving some intact.
- Meanwhile, sautee the onions, garlic, and ginger in coconut or olive oil on medium-high heat until the onions are translucent.
- Add the jalapeno, spices and cumin seeds and stir around, allowing the spices to coat the onion and garlic mixture.
- Add the ground turkey and cook to near completion, thoroughly combining everything in the skillet.
- Add the soy sauce, ketchup, and honey and combine well. Add salt and pepper to taste.
- Turn off the heat, squeeze in the lemon juice and add the cilantro.
- Mix well and allow to cool before assembling the turnovers.
- Preheat the oven to 350F.
- On a floured surface, roll out one biscuit to approximately 4 1/2 inches in diameter.
- Add 1 1/2 tbsp of filling to the center and fold the top edge of the dough up and over the filling to meet the bottom.
- Pinch the two ends slightly with your fingers, forming a half-moon. Use a fork to seal the edges of the dough from one end to the other.
- Place on a parchment or silicon-covered baking sheet and repeat with the remaining 15 biscuits.
- Place the turnovers approximately 2 inches apart on the baking sheet and thoroughly brush with an egg wash (1 egg + 1 tbsp water).
- Bake for the indicated time on the biscuit dough cans (usually about 18 minutes) until the pastries are golden-brown.