Turkey Keema Puffs – Savory Ground Turkey Puffs

Last Updated on November 30, 2021 by Babita

Turkey keema puffs is a savory, super flaky snack/appetizer made with ground turkey, Indian spices, and puff pastry sheet. These puffs are amazingly flaky, crispy and melt-in-your-mouth delicious.

About the recipe

I have been making chicken keema puffs for years. My family, as well as friends, love them. So instead of ground chicken, I used turkey as stuffing to make these puffs. Ground turkey can be dry if cooked for too long. However, when made in this way, it is juicy. The crispy, flaky puff pastry pairs up great with the turkey meat.

The word keema is a Hindi word and refers to ground meat of any kind. This recipe for ground turkey puffs looks like it is a lot of work, but it is not. The ground turkey cooks fast. Since the shape of the puffs is rectangular, it does not take a lot of time to fill it either.

Ground turkey puffs are great as an appetizer or snack. I love making bite-size versions of these for my parties and get-together.

Thanksgiving Recipes:

• Whole Roasted Turkey
• Cranberry Chutney
• Jalapeno with Chicken Stuffing

Ingredients for Turkey Keema Puffs

Ground Turkey: is the star of the recipe. I just thaw it a couple of hours before use and it is good to go.

Puff Pastry Sheets: I used one sheet of puff pastry for this recipe. I got this sheet from the Indian store and found it a lot flakier than the one found in our local supermarkets.

Onion, Chilies and Ginger-Garlic paste: I use red onion for this recipe. You can substitute with yellow onions if required. For heat, I like to use green chilies. As for ginger and garlic, I used the paste. However, you can use finely chopped ginger and garlic as well.

Indian Spices:include garam masala, cumin powder, coriander powder, chili powder, and turmeric powder. You can find these basic spices in most Indian homes.

Bay Leaf: I like to add bay leaf for extra flavor. You can skip it if you don’t have it.

Salt: is always as per taste

Oil: I use canola oil. You can use any flavorless oil.

Water: I use water for cooking the ground turkey as well as sealing the edges of the puffs.

How to Make the Ground Turkey (Keema) Filling

• Heat oil in a pan. Add bay leaf.
• Next, add chopped onions and saute them for a few seconds.
• Add green chilies and ginger-garlic paste and saute them as well.
• Add garam masala, cumin powder, coriander powder, chili powder, turmeric powder, and give it a quick stir.
• Next, add water and stir the onion mixture well.
• Add ground turkey, lemon juice, and salt. Mix well.
• Place lid and allow it to cook for 12 minutes or until done and all liquid has been absorbed.
• Remove lid, add chopped coriander leaves. Allow the ground turkey filling to cool down.

How to Shape the Puff Pastry (See Video Below)

• Remove the puff pastry sheet from freezer and allow it to thaw at room temperature for 30 mins.
• Pre-heat oven to 400 degrees.
• Sprinkle your surface with some all-purpose flour. Place the puff pastry sheet on top and roll it out (See video below)
• Cut the sheet into 8 equal parts.
• Take a piece of the puff pastry. Add a tbsp and half of ground turkey mixture in the center.
• Apply some water on the edges of the sheet. Fold over the pastry and lightly press down the edges. Crimp the edges with a fork and repeat.
• Place the puffs on a baking sheet lined with parchment paper of foil.
• Apply egg wash on top of the puffs.
• Bake for 20 mins in the oven.
• Remove and allow it to rest for 5 mins. Serve with green chutney of your choice.