Cooking Instructions
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Step 1
Combine the
Curry Powder (6 g)
,
Ground Cumin (2 g)
,
Ground Turmeric (2 g)
,
Fine Sea Salt (5 g)
,
Granulated Sugar (2 g)
, and
Ground Black Pepper (1 g)
in a small bowl. Mix well and set aside.
Step 2
Heat
Peanut Oil (30 mL)
in a large skillet over medium heat until warm. Mince the
White Onion (1)
and add to the skillet. Cook and stir until translucent and the edges are lightly brown for 8 to 15 minutes.
Step 3
Mince the
Garlic (2 cloves)
and add to skillet. Cook another minute until softened. Turn to medium low heat if the skillet gets too hot.
Step 4
Add the curry mix and
Turkey Breasts (180 mL)
. Cook for a minute or so, until fragrant but not burned.
Step 5
Add
Chicken Stock (60 mL)
. It should be brought to a boil immediately. Remove the pan from the stove.
Step 6
Place the
Mashed Potatoes (180 mL)
in a large bowl and pour in the curry mixture. Mix with a spatula until the liquid is absorbed. Let cool completely.
Step 7
To make egg wash, beat the
Egg (1)
1 tablespoon water in a small bowl.
Step 8
Unfold the
Puff Pastry (1)
. Cut the sheet into 9 squares.
Step 9
Place about 2 to 3 tablespoons of the filling in the center of each square, then fold diagonally to form a triangle.
Step 10
Press the edges together with your fingers to seal. Transfer the puffs to a baking sheet, two fingers apart between. Place the puffs into the fridge to let cool for at least 15 minutes while preheating the oven.
Step 11
Preheat oven to 400 degrees F (200 degrees C).
Step 12
When the puffs are chilled, gently brush with a thin layer of egg wash. Transfer into the oven immediately. Bake for 15 to 18 minutes, or until golden brown.
Step 13
Transfer to a wire rack and let cool for 10 minutes or longer. Serve warm or at room temperature. Enjoy!
