- 3/4lb ground meat (i did beef and lamb)
- 1 medium potato, diced into tiny cubes
- 1 small onion, minced
- ~ 1/4 cup raisins
- 2 tbs curry powder
- 1 tsp tumeric
- 1/2 tsp cumin
- chicken stock
- 1/4 cup milk
- 1-2 cloves garlic, minced
- 1 package of puff pastry sheets (I used Pepperidge Farm)
- 1 egg yolk for wash.
INSTRUCTIONS:
- thaw puff pastry sheets at room temperature. unfold and lay flat when soft enough.
- heat a bit of oil in dutch oven. cook meat until still slightly pink and mix well, breaking it up as you go. remove from heat and set aside.
- in remaining oil/fat, saute minced onions until just soft. add potatoes, raisins, garlic, and seasonings. saute 10-15 min until potatoes are soft and raisins are plump. stir often. if too dry, add a dash of chicken stock.
- add cooked meat and stir. add milk, stir until absorbed.
- salt to taste.
- remove from heat and let it cool in the fridge.
- cut pastry sheets along the fold lines. (should yield 6 long strips)
- cut each strip into 4.
- grease up an aluminum foil lined baking pan and preheat oven to 400F
- spoon ~1-2 tbs curry mixture into the middle of one square. top with another. crimp edges with fork. set on pan and repeat with remaining squares.
- brush the middle of each square with egg wash and poke vent holes with a tooth pick.
- bake ~15 min or until pastry puffs up and is golden brown.