Curried Puff Pastry Bites
In Malaysia, Singapore, and Hong Kong, it is common to find curry-stuffed turnovers in bakeries. They’re an easy make-ahead appetizer because they can be frozen once assembled and prepared straight from the freezer—just bake them 5 to 10 minutes more than specified below.
- 1 Tbs. canola oil
- 1 medium onion, finely chopped (1¼ cups)
- 1 clove garlic, minced (1 tsp.)
- 1 Tbs. plus 1 tsp. curry powder
- 8 oz. meatless ground, such as Yves (2 cups)
- 3 Tbs. low-sodium soy sauce
- 2 tsp. maple syrup
- ½ cup frozen peas
- 1 Tbs. finely chopped fresh mint
- 1 17.3-oz pkg. puff pastry (2 sheets)
- 1 large egg, beaten
- 4 tsp. black sesame seeds, optional
1. Heat oil in large skillet over medium heat. Sauté onion 9 to 10 minutes, or until golden. Stir in garlic and curry powder; cook 1 minute, or until fragrant. Add meatless ground, soy sauce, and maple syrup; sauté 5 to 7 minutes. Add peas and mint, and cook 2 minutes more. Cool to room temperature.
2. Preheat oven to 400°F. Line baking sheet with parchment paper, or coat with cooking spray.
3. Cut each puff pastry sheet in half; roll out each half to 91/2- x 51/2-inch rectangle. Spoon 3/4 cup filling along long edge 1/2 inch from edge. Brush egg over edges, and fold puff pastry over filling like a book. Press edges together to seal, and crimp with fork. Transfer log to prepared baking sheet. Repeat with remaining 3 puff pastry rectangles.
4. Brush tops of logs with egg, and sprinkle with sesame seeds (if using). Bake 30 minutes, or until golden brown. Cut into 11/2-inch-wide slices. Serve hot or at room temperature.
March 2012 p.25