Chicken curry turnovers

puff pastry turnovers sprinkled with nigella seeds arranged on a baking tray

Make these chicken curry turnovers, then check out our leftover roast chicken pie, roast chicken tagliatelle, roast chicken and spinach pilaf and more leftover chicken recipes.

  • 759
  • Total time 40 minutes
  • Difficulty Easy


  • puff pastry 500g block
  • plain flour for dusting
  • left-over chicken curry 400g, cold
  • mango chutney 4 tbsp, plus extra to serve
  • egg 1, beaten
  • ground turmeric ½ tsp
  • sea salt flakes, for sprinkling
  • nigella seeds 1 tsp
  • raita to serve
  • onion salad to serve


  • Step 1

    Roll out the pastry on a lightly floured worksurface until about 40cm x 30cm and the thickness of a £1 coin. Cut into four even rectangles. Spoon the chicken curry onto one half of each rectangle, leaving a 2cm border at the edges, and top with the mango chutney. Brush the edges with some of the beaten egg and fold over the pastry to seal. Crimp the edges, sealing well to prevent them bubbling out during cooking, and transfer to a baking sheet lined with baking paper. Chill until ready to bake, or freeze.

    Step 2

    Heat the oven to 220C/fan 200C/gas 7. Whisk the remaining egg with the turmeric and brush over the tops of the turnovers. Sprinkle with sea salt flakes and the nigella seeds. Bake for 25-30 minutes or until golden and puffed. Serve with raita, onion salad and more mango chutney, if you like.

Check out more leftover chicken recipes

[image id=”99950″ size=”landscape_thumbnail” align=”none” title=”Leftover Roast Chicken Pie Recipe” alt=”Leftover Roast Chicken Pie Recipe” classes=””]

Nutritional data

  • kcals 688
  • fat 39.6g
  • saturates 17.1g
  • carbs 52.4g
  • sugars 12.1g
  • fibre 5.1g
  • protein 28g
  • salt 2.2g

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