I forgot how amazing a couple days off could be. I got lots of time to spend with my family this Thanksgiving, and of course did a lot of Black Friday shopping. I loved that this year, we did the majority of our shopping from home (I even got an amazing deal on another Nikon D7000 2 days early!) We still had a lot of family over and needed some quick food to feed all of those mouths.
I had some pre-thawed puff pastry in the fridge, so I decided to recreate one of my childhood favorites for the Fam. When I was younger, my mother would greet us after school with these yummy curry filled puff pastries at least once a week! And every week I'd devour several in one sitting and still crave them week after week! This is quite the ingenious recipe, because it's basically samosa filling in a low-maintenance crust (ie easy samosas)! And it''s very easy to make large batches of these, so they're perfect for parties (or growing teens :) ).
What you'll need (Makes 18 pastries)
- 2 potatoes - peeled and chopped
- 1 cup frozen peas
- 2 tsps salt
- 4 tbs curry powder
- 1 tsp cayenne
- 1 package puff pastry - thawed
- 3 tbs olive oil
- Heat olive oil in a large fry pan/wide sauce pan over medium heat.
- Add potatoes and cook for a 3-4 minutes. Add peas (still frozen) and spices. Cover, stirring occasionally, and let cook until potatoes are tender.
- Set aside to cool (the mix doesn't have to be completely cool, just enough to handle)
- Pre-heat oven to 350.
- Lay the pastry out flat on foil or parchment paper.
- Make three vertical cuts and three horizontal ones. Each sheet should yield 9 squares.
- Place potato mix in the center of each square and then fold the pastry in half diagonally (so the pastry forms a triangle.
- Press down the edges with a fork and make a few cuts in the top of the pastry.
- Brush with egg wash (optional - I skipped this step), and bake until golden brown (about 20 minutes).