Lao Curry Turnovers


ACTIVE: 45 minutes
SPECIAL EQUIPMENT: sheet tray, silpat or parchment paper



  1. Remove puff pastry from package and follow package instructions to defrost. 
  2. Heat extra virgin olive oil in a medium sauce pot; sweat onions until translucent before adding whole cherry tomatoes. Sweat until the tomatoes break open and release their moisture. 
  3. Add your Phil’s Finest Lao Curry beef to the sauce pot and continuously paddle with a wooden spoon to break it up; simmer with the tomatoes and onions until reduced and consistent in texture, approximately 30 minutes. Remove from heat and chill in the refrigerator. 
  4. While your beef mixture is chilling, unfold your thawed puff pastry onto a lightly floured cutting board. Cut into 4” squares and move to a sheet tray lined with either parchment paper or a silpat. 
  5. Spoon your chilled beef mixture into the center of your pastry squares; about ¼ cup per square. Add half a slice of cheddar, broken into pieces, on top of the beef. 
  6. Fold your pastry squares point-to-point so that they form isosceles triangles (thanks, geometry!). Pro tip: wet your fingertip and trace the edge of each square before you fold so that they seal tightly. Crimp each turnover closed with a fork, and don’t be afraid to press firmly.
  7. With a pastry brush, brush a thin layer of egg yolk across the surface of each turnover. Pro tip: do this two or even three times, chilling in the freezer in between each time, to get your turnovers super glossy and golden brown like they are in a bakery!
  8. Place your turnovers into a preheated oven (475 F) and bake until golden brown, approximately 20 minutes. Enjoy them immediately! Alternatively you can freeze the turnovers and enjoy them at your leisure until the end of time! Simply reheat them in the oven (recommended) or nosh them still frozen in the middle of the night if you’re a goblin like us (not recommended).