Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Vegetable Curry Puffs
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Puff pastry dough is the shortcut hero in these crispy baked pastries with a savory curry potato filling that pulls from Indian samosas. Round it all out with a cooling cranberry yogurt sauce for dipping.
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 8 servings
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Directions
- Mix 1 cup leftover mashed potatoes, 1/2 cup chopped leftover cooked vegetables (such as carrots or green beans), 1/2 cup thawed frozen peas, 1/4 teaspoon curry powder and 1 tablespoon each chopped cilantro, mint and ginger; season with salt and cayenne pepper. Roll a sheet of puff pastry into a 14-inch square, then cut into 25 smaller squares and place 1 tablespoon filling in the center of each. Brush the edges with a beaten egg, fold into triangles and press to seal. Bake at 350 degree until golden brown, 20 to 25 minutes. Mix yogurt with leftover cranberry sauce for dipping.
