For Pastry
  • curried potato turnover32 cups flour
  • ¾ cup butter
  • 1 pk all purpose seasoning
  • ½ cup cold water

For Filling

  • 1 tbsp. vegetable oil
  • 1 tbsp. curry powder dissolved in ¼ cup water
  • 1 sm. onion chopped
  • 1 clove garlic, minced
  • 1 lb. potatoes, diced
  • ½ cup water
  • 1 (14 oz.) tin mixed vegetables
  • 1 tbsp jerk seasoning
  • 2 tsps. flour dissolved in ¼ cup water
  • ¼ cup melted butter

Dissolve all purpose seasoning in a cold water, in a small bowl. In a seperate bowl, work butter into flour until butter breaks up into tiny pieces. Slowly add water into mixture and knead until dough forms a ball. Refrigerate until ready to use.


In the meantime, heat oil in a medium pot, add curry powder and allow to cook for a few minutes until it thickens. Add garlic, onion and potatoes and stir. Add water and bring to a boil. Cook uncovered for 10 minutes or until potatoes are cooked. Add mixed vegetables, jerk seasoning and flour/water mixture. Cook until thickens and remove from heat.


Remove dough from fridge and roll out to about ⅛" thickness on a clean, floured surface. Cut out squares of dough aproximately 3" x 3" and spoon 2tbsp of filling in the centre of each square. Wet the edges with a little water, fold in half and use a fork to seal. Place on a baking tray and brush over with melted butter. Bake at 400°F for 20-25 minutes or unil golden brown.

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