CURRY PUFFS

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Curry Puffs image

Provided by Kelsey Nixon

Time 1h

Yield 18 curry puffs

Number Of Ingredients 12

1 medium potato (about 1/2 pound), peeled and cut into 1/2-inch cubes
1/2 large yellow onion, roughly chopped (about 3/4 cup)
1 garlic clove, minced
2 teaspoons peeled, minced fresh ginger
1/2 serrano chile, minced
1/2 cup frozen petite peas, thawed
Kosher salt and freshly cracked black pepper
1 large egg
Flour, for dusting
One 17.3-ounce box frozen puff pastry, thawed
2 tablespoons vegetable oil
2 tablespoons curry powder

Steps:

  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  • In a large saute pan set over medium-high heat, heat the oil. Add the curry powder and toast until fragrant, about 1 minute. Add the potato and onion and stir to coat with the curry oil. Cover and cook until the vegetables start to soften, 8 to 10 minutes. Add the garlic, ginger and chile and cook for 1 more minute. Stir in the peas and season with salt and pepper.
  • In a small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
  • On a floured work surface, gently roll out the puff pastry sheets, removing any fold marks but keeping the same general size and shape of the sheets. Using a medium (3-inch) circular biscuit cutter or cookie cutter, cut out 9 large rounds per sheet, 18 all together between the 2 sheets of pastry.
  • On the bottom half of each of the rounds, spoon a heaping tablespoon of the curry mixture. Brush the edges of each round with some egg wash. Fold the pastry over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry and filling. Brush each one with some of the remaining egg wash and transfer the puffs to the prepared baking sheets.
  • Bake the curry puffs until they have puffed and are golden brown, about 20 minutes. Cool slightly before serving. Best if served shortly after being made.

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