Thanksgiving Leftover Curry Puffs

14 INGREDIENTS • 13 STEPS • 1HR

Thanksgiving Leftover Curry Puffs

Recipe

4.0

2 ratings

Turn your Thanksgiving leftovers of mashed potatoes and turkey into this classic Chinese dim sum dish – really easy!

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Thanksgiving Leftover Curry Puffs

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Turn your Thanksgiving leftovers of mashed potatoes and turkey into this classic Chinese dim sum dish – really easy!

Omnivore's Cookbook

Hi, I'm Maggie! Welcome to my site about modern Chinese cooking - including street food, family recipes, and easy dishes for dinner.

http://omnivorescookbook.com/

1HR

Total Time

$1.02

Cost Per Serving

Ingredients

Servings

6

us / metric

1 Tbsp

1 tsp

Ground Cumin

1 tsp

Ground Turmeric

1 tsp

1/2 tsp

Granulated Sugar

1/2 tsp

Ground Black Pepper

2 Tbsp

Peanut Oil

or Vegetable Oil

2 cloves

Garlic, minced

4 Tbsp

Chicken Stock

or Vegetable Stock

3/4 cup

Mashed Potatoes, mashed, leftover

3/4 cup

Turkey Breast, leftover

1

Puff Pastry, thawed

1

Sponsored

Eggland's Best Classic Egg

1

White Onion, minced

Nutrition Per Serving

VIEW ALL

Calories

185

Fat

11.3 g

Protein

8.5 g

Carbs

13.6 g

Love This Recipe?

Thanksgiving Leftover Curry Puffs

Save

Omnivore's Cookbook

Hi, I'm Maggie! Welcome to my site about modern Chinese cooking - including street food, family recipes, and easy dishes for dinner.

http://omnivorescookbook.com/

Cooking Instructions

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step 1

Combine the Curry Powder (1 Tbsp), Ground Cumin (1 tsp), Ground Turmeric (1 tsp), Fine Sea Salt (1 tsp), Granulated Sugar (1/2 tsp), and Ground Black Pepper (1/2 tsp) in a small bowl. Mix well and set aside.

step 2

Heat 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.

step 2 Heat 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.

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 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 Breast (3/4 cup). Cook for a minute or so, until fragrant but not burned.

step 5

Add Chicken Stock (4 Tbsp). It should be brought to a boil immediately. Remove the pan from the stove.

step 6

Place the 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.

step 6 Place the 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.

step 7

To make egg wash, beat the Eggland's Best Classic Egg (1) 1 tablespoon water in a small bowl.

step 8

Unfold the Puff Pastry (1). Cut the sheet into 9 squares.

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 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 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 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!

step 13 Transfer to a wire rack and let cool for 10 minutes or longer. Serve warm or at room temperature. Enjoy!

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