Name: Curried Potato Turnovers
Prep time: 15 s
Cook time: 37 s
Total time: 52 s
Yield: 10
Ingredients: 1 Packet MAGGI® Season-Up All Purpose Powdered Seasoning; 1/2 Cup Cold Water; 2 Cups All-Purpose Flour; 3/4 Cup Butter; 1 Tablespoon Vegetable Oil; 1 Tablespoon MAGGI Curry Powder 92g Sachet; 1 Unit Onion; 1 Unit Garlic; 1 Pound Potatoes; 1/2 Cup Water; 1 Can Mixed Vegetables drained; 1 tablespoon MAGGI® Season-Up! Jerk (10g); 10 Grams All-Purpose Flour; 1/4 Cup Butter

1.In a small bowl, dissolve Season Up All Purpose in cold water. Place flour and butter in a medium bowl. Using clean fingertips or two knives or a pastry cutter, work butter into flour until butter is broken up into tiny pieces. Add water, a little at a time. Mix together until dough forms a ball. Chill until ready to use.

2.Heat oil in a medium pot. Add curry and cook for few minutes until thickened. Then add onions, garlic and potatoes. Stir to incorporate ingredients and add water. Bring to a boil.
3.Cook uncovered for 10 minutes or until potatoes are cooked. Add mixed vegetables, Season Up Jerk and flour mixture. Continue to cook until mixture has thickened. Remove from heat and set aside.

4.On a clean surface or cutting board, sprinkle a little flour. Using a rolling pin, roll out dough to about 1/8” thickness. Using a knife cut out squares of dough (about 3” x 3”).

5.Spoon about two tablespoons of potato filling in the middle of each square. Wet the edge of the pastry with a little water then fold in half. Seal the edge using a fork. Continue until all the filling and pastry is used up.

6.Place on a baking tray then brush with melted butter. Bake at 200ºC (400ºF) for 20 – 25 minutes or until crust is golden brown.

Carbohydrates	34.5 g
Energy	341.5 kcal
Fats	20.7 g
Fiber	4 g
Protein	5.3 g
Saturated Fats	11.9 g
Sodium	464.4 mg
Sugars	1.8 g

Curried Potato Turnovers

Utensils

can

Cutting board

Rolling pin

Knife

Measuring Spoons

Fork

Baking dish

Oven

Ingredients

Instructions

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INFORMACIÓN NUTRICIONAL 341.5 kcal = 1,431kj /per portion

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