Seeni Sambol, a spicy and sweet Shri-Lankan caramelized onion relish helps brighten up this savory turnover with spices like crushed red pepper and ground cardamom, offering an exciting glimpse into flavor innovation from a global standpoint. It also makes for an extremely convenient grab-and-go lunch or elaborate snack!
This recipe is featured in the Beyond Heat Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
1/2 pound (8 ounces) Oyster Mushrooms, cut into strips
3 cloves Garlic, thinly sliced
1/4 tsp Salt
1/4 cup Scallion
2 Sheets Frozen Puff Pastry, thawed, quartered
Procedure
Seeni Sambol
Heat oil in large skillet on medium heat. Add remaining ingredients, stirring to mix well. Reduce heat to medium-low. Cover. Cook 15 to 20 minutes, stirring occasionally, until onions are tender and caramelized. Discard cinnamon stick. Hold chutney refrigerated until ready to assemble turnovers.
Turnovers
Mix ground beef, onion powder, first amount of salt and pepper in medium bowl. Set aside. Heat oil in large skillet on medium-high heat. Add mushrooms, garlic and second amount of salt. Cook and stir 5 minutes or until mushrooms are softened and garlic is lightly browned. Remove from heat.
Assemble
Arrange pastry squares on large parchment-lined baking pan. Divide Seeni Sambol mixture and spread on center of pastry squares. Divide beef mixture and place on top of Seeni Sambol. Layer with mushrooms. Fold in 2 opposite corners of pastry to enclose filling, pinching to seal in center. Hold refrigerated for service.
Service
Set oven to 375°F (190°C). Brush pastry with egg wash.
Bake 20 minutes until pastry is lightly browned and crisp, and beef is cooked through. Serve hot.
