Jalfrezi - one of the best curries ever! How can you beat that? Add a bit of Urban Rajah style and turn it into a Jalfrezi Pot Pie!
The festivities are done and you’ve still got a mountain of turkey but fear not, the Urban Rajah is here to help with a fantastic one pot pie recipe! We will show you how to make a delicious turkey jalfrezi pie with a tangy lime pickle twist. Perfect for using up those Christmas leftovers in a creative and scrumptious way! With a crusty pie and a hearty filling, this dish is sure to warm your soul on a chilly winter evening. Succulent turkey jalfrezi waits beneath that classic pie crust, oozing with the flavours of India’s favourite curry. Join us and learn how to create this inspirational Indian dish that will spice up your taste buds and keep you cozy all season long. Don't forget to share this recipe with your friends and family!
Thanks @nirajchag for the awesome soundtrack.
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How To Make A Turkey Jalfrezi Pie
Serves At Least 4
For The Turkey Jalfrezi
500g pre-cooked Turkey (leftovers from Christmas) or 650g uncooked Turkey breast diced into 2cm cubes.
1 tsp Cumin powder
1 Red onion roughly chopped
2cm Ginger, finely chopped
3 Garlic cloves, chopped
4 Finger green chillies, chopped
Whole garam masala – 1 tsp black peppercorns, 1 stick of cinnamon, 4 cardamom pods (black)
1 tin chopped tomatoes
1 Red pepper chopped
1 Green pepper chopped
2 tsp Garam masala
Coriander leaves, chopped
Salt
3 tbs Vegetable oil
For The Pie
Ready Made Puff Pastry (buy this)
1 egg beaten with a dash of milk and 1/4 tsp Turmeric to create a glaze
Make The Turkey Jalfrezi
If you’re using fresh uncooked Turkey – coat the meat in cumin powder, cover and stick it in the fridge for an hour or so.
STEP 1
Use a large frying pan or work and heat the oil over a medium heat and fry the onion, ginger, garlic, and the 4 chopped green chillies, pitch in the whole garam masala turn the heat down to low and cook for 3 minutes or so until the ingredients have softened. (If you’re using fresh Turkey pitch it in now with a dash of salt. Keep stirring to make sure it doesn’t stick and cook until the meat has firmed up, add a little water if needed to stop it from sticking.)
STEP 2
Now add the tinned tomatoes, cumin powder, garam masala, peppers, plus the uncut chillies and cook over a medium heat for 5 minutes. Pop in the pre-cooked Turkey and cook for another 3-4 minutes, until the meat is smothered in the sauce and the sauce is looking crimson and jammy. If it’s too thick add a little water.
Make The Pie
Heat the oven to 220C/200C fan/gas 7
STEP 1
On a floured surface roll out a sheet of the puff pastry and using a rolling pin, roll to a depth of 2 x £1coins. Fill your pie tin with the Turkey Jalfrezi. Cut a long strip of the pastry along side the length of your the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Then lift the rest of the pastry over the pie, using the rolling pin to assist. Gently press the edges with your fingers around the pie tin and trim the excess pastry with a sharp knife. Using the tines of a fork press around the edges of the pie to leave a nice pattern.
STEP 2
Now brush the top of the pie with the Turmeric egg glaze. Bake for 30mins or until the pastry has risen and is a gorgeous golden brown.
Serve with a healthy dollop of lime pickle and a side of glazed carrots.
