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
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Ingredients
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1 cup
diced onion
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2 cups
diced potato (use the small fingerlings that don't need to be peeled)
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1 pound
ground chicken (or beef)
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2 tablespoons
Maharajah Curry Powder (yellow curry)
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2 teaspoons
turmeric
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1 tablespoon
agave
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salt to taste
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black pepper to taste
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2
garlic cloves, crushed
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1 tablespoon
grape seed oil
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20
empanada wrappers (I use La Saltena, but I hear pie crust works well too)
Directions
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heat grape seed oil in a pan and brown the garlic.
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Add chicken (or beef) and brown; push meat to one side and add potato and onion.
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Mix together over medium heat for about 3-5 minutes.
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Add the curry powder, turmeric, agave, salt and pepper and mix together for another 3 minutes.
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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.
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Press the outer edge with a fork.
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Place on a baking sheet and place in the oven for 20 minutes. Let cool and serve.
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.
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