Curried Potato Turnovers

In a small bowl, dissolve Season Up All Purpose in cold water. Place flour and butter in a medium bowl. Using clean fingertips or two knives or a pastry cutter, work butter into flour until butter is broken up into tiny pieces. Add water, a little at a time. Mix together until dough forms a ball. Chill until ready to use.

Heat oil in a medium pot. Add curry and cook for few minutes until thickened. Then add onions, garlic and potatoes. Stir to incorporate ingredients and add water. Bring to a boil.
Cook uncovered for 10 minutes or until potatoes are cooked. Add mixed vegetables, Season Up Jerk and flour mixture. Continue to cook until mixture has thickened. Remove from heat and set aside.

On a clean surface or cutting board, sprinkle a little flour. Using a rolling pin, roll out dough to about 1/8” thickness. Using a knife cut out squares of dough (about 3” x 3”).

Spoon about two tablespoons of potato filling in the middle of each square. Wet the edge of the pastry with a little water then fold in half. Seal the edge using a fork. Continue until all the filling and pastry is used up.

Place on a baking tray then brush with melted butter. Bake at 200ºC (400ºF) for 20 – 25 minutes or until crust is golden brown.