Curry Puffs

By edamame2003 • December 1, 2010 • 2 Comments

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Author Notes: When I have a get together (or when I go to cocktail party), I really like to have self-contained snacks that don't require utensils or for me to put my wine glass down to nibble. As much as I enjoy cooking, I'm not a patient baker, so I am a big fan of pre-made puff pastry, filo, and in this recipe, empanada dough. This recipe is a variation of one of my favorite Thai snacks, the curry puff. The Thai version has a puff pastry that is rolled layer after layer for hours and then deep fried. It's delicious--but this version is quick and baked. - edamame2003

Makes 20 puffs

1 cup diced onion
2 cups diced potato (use the small fingerlings that don't need to be peeled)
1 pound ground chicken (or beef)
2 tablespoons Maharajah Curry Powder (yellow curry)
2 teaspoons turmeric
1 tablespoon agave
salt to taste
black pepper to taste
2 garlic cloves, crushed
1 tablespoon grape seed oil
20 empanada wrappers (I use La Saltena, but I hear pie crust works well too)

heat grape seed oil in a pan and brown the garlic.
Add chicken (or beef) and brown; push meat to one side and add potato and onion.
Mix together over medium heat for about 3-5 minutes.
Add the curry powder, turmeric, agave, salt and pepper and mix together for another 3 minutes.
Pre-heat oven to 375. Place about 1 1/2 Tablespoons of curry mixture in the middle of the empanada dough. Fold in half and press the open ends together to close.
Press the outer edge with a fork.
Place on a baking sheet and place in the oven for 20 minutes. Let cool and serve.