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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.
- This recipe was entered in the contest for Your Best Open House Dish