Beef Curry Puff Pastries


INGREDIENTS:

  • 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:

  1. thaw puff pastry sheets at room temperature. unfold and lay flat when soft enough.
  2. 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.
  3. 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.
  4. add cooked meat and stir. add milk, stir until absorbed.
  5. salt to taste.
  6. remove from heat and let it cool in the fridge.
  7.  cut pastry sheets along the fold lines. (should yield 6 long strips)
  8. cut each strip into 4.
  9. grease up an aluminum foil lined baking pan and preheat oven to 400F
  10. 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.
  11. brush the middle of each square with egg wash and poke vent holes with a tooth pick.
  12. bake ~15 min or until pastry puffs up and is golden brown.

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