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. 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.
- Calories 84
- Carbohydrate Content 7 g
- Cholesterol Content 6 mg
- Fat Content 5 g
- Fiber Content 0.5 g
- Protein Content 3 g
- Saturated Fat Content 1 g
- Sodium Content 162 mg
- Sugar Content 1 g