Thanksgiving Leftover Curry Puffs (咖喱角

• Meat

  • 1 1/2 cups Mashed potato and turkey

• Produce

  • 2 cloves Garlic
  • 1 White onion

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/4 cup Chicken stock

• Baking & Spices

  • 1/2 tsp Black pepper, Powder
  • 1 tbsp Curry powder
  • 1 tsp Sea salt, fine
  • 1/2 tsp Sugar
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Peanut oil

• Nuts & Seeds

  • 1 tsp Cumin, powder

• Bread & Baked Goods

  • 1 (17.25-oz pack Puff pastry, frozen

Found on omnivorescookbook.com

Ingredients

• 1 tablespoon curry powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon fine sea salt
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper powder
• 2 tablespoon peanut oil (or vegetable oil)
• 1 white onion, minced
• 2 cloves garlic, minced
• 1/4 cup chicken stock (or vegetable stock)
• 1 and 1/2 cups leftover mashed potato and turkey (*Footnote 1)
• 1 (17.25-oz) pack of frozen puff pastry, thawed in fridge (*Footnote 2)
• 1 egg

Directions

• Combine the curry powder, cumin powder, turmeric powder, sea salt, sugar and black pepper in a small bowl. Mix well and set aside.
• Heat oil in a large skillet over medium heat until warm. Add white onion. Cook and stir until translucent and the edges are lightly brown, 8 to 15 minutes. Add garlic. Cook another minute until softened. Turn to medium low heat if the skillet gets too hot.
• Add the curry mix. Cook for a minute or so, until fragrant but not burned.
• Add chicken stock. It should be brought to a boil immediately. Remove the pan from the stove.
• Place leftover mashed potato in a large bowl and pour in the curry mixture. Mix with a spatula until the liquid is absorbed. Let cool completely.
• To make egg wash, beat the egg with 1 tablespoon water in a small bowl.
• Unfold puff pastry. Cut the sheet into 9 squares. Place about 2 to 3 tablespoons of the filling in the center of each square, then fold diagonally to form a triangle. Press the edges together with your fingers to seal. Transfer the puffs onto baking sheet, two fingers apart between.
• Place the puffs into the fridge to let cool for at least 15 minutes while preheating the oven.
• Preheat oven to 400 F.
• When the puffs are chilled, gently brush with a thin layer of egg wash. Transfer into the oven immediately. Bake for 15 to 18 minutes, or until golden brown.
• Transfer onto a wire rack and let cool for 10 minutes or longer.
• Serve warm or at room temperature.
• Cool the puff pastry completely before storing. Store leftover puffs in a airtight container in the fridge for 2 to 3 days or in the freezer for up to 2 months. Reheat in oven at 150 degrees C (300 F) to let crisp up. You can heat the puffs on a skillet too.