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Tandoori Spiced Turkey and Puff Pastry Squares with a Cucumber Yogurt Sauce
Recipe Yield: 4 Servings

Slow cooked sweet onion, zesty Indian seasonings, and shredded Foster Farms fresh roasted turkey breast served hot on top of two fresh baked flaky puff pastry squares. A cool and refreshing cucumber yogurt sauce used as a topping or eaten on its own
6  Oz.  Foster Farms Turkey Breast, shredded
2  Tsp.  Olive oil
2  Whole (2-3 Cups)  Sweet onions, thinly sliced
1  Tsp.  Ground coriander
1  Tsp.  Ground cumin
1  Tsp.  Ground tumeric
1  Tsp.  Salt
1  Tsp.  Black pepper
2  Cloves  Fresh garlic, minced
2/15  Cup  Water
8  Each  Puff pastry squares, defrosted
 Garnish  Paprika, ground
2  Cups  * Cucumber Yogurt Sauce
1  Cup  Greek style plain yogurt (can substitute regular plain as well)
1  Cup  English cucumber, thinly sliced
1  Tbsp.  Fresh dill, chopped
1  Tsp.  Sea salt
  • Preheat oven to 375 F.
  • Heat olive oil over medium heat in a medium sized sauté pan. Add onion, coriander, cumin, tumeric, salt, pepper, garlic, turkey and water.
  • Cover and cook over low heat for 30 minutes or until onion is very tender, stirring occasionally.
  • Place puff pastry on baking sheet and bake 15 minutes or until fully puffed and golden brown.
  • Cool 5 minutes on baking sheet.
  • Top each puff pastry square with ¼ cup turkey mixture. Sprinkle with paprika.
  • Place two squares on a square platter alongside a small square bowl with ½ cup cucumber yogurt sauce and serve.
  • * Cucumber Yogurt Sauce
  • Combine all ingredients and hold under refrigeration until ready to serve.
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