Turn your Thanksgiving leftovers of mashed potatoes and turkey into this classic Chinese dim sum dish – really easy!
Author: Omnivore's Cookbook
Fine Sea Salt
Ground Black Pepper
or Vegetable Oil
or Vegetable Stock
, mashed, leftover
Curry Powder (1 Tbsp)
Ground Cumin (1 tsp)
Ground Turmeric (1 tsp)
Fine Sea Salt (1 tsp)
Granulated Sugar (1/2 tsp)
Ground Black Pepper (1/2 tsp)
in a small bowl. Mix well and set aside.
Peanut Oil (2 Tbsp)
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.
Garlic (2 cloves)
and add to skillet. Cook another minute until softened. Turn to medium low heat if the skillet gets too hot.
Add the curry mix and
Turkey Breasts (3/4 cup)
. Cook for a minute or so, until fragrant but not burned.
Chicken Stock (1/4 cup)
. It should be brought to a boil immediately. Remove the pan from the stove.
Mashed Potatoes (3/4 cup)
in a large bowl and pour in the curry mixture. Mix with a spatula until the liquid is absorbed. Let cool completely.
To make egg wash, beat the
1 tablespoon water in a small bowl.
Puff Pastry (1)
. Cut the sheet into 9 squares.
Place about 2 to 3 tablespoons of the filling in the center of each square, then fold diagonally to form a triangle.
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.
Preheat oven to 400 degrees F (200 degrees C).
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.
Transfer to a wire rack and let cool for 10 minutes or longer. Serve warm or at room temperature. Enjoy!
Nutrition Per Serving
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