Thanksgiving Leftover Curry Puffs

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

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.

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.

Add the curry mix and Turkey Breasts (3/4 cup) . Cook for a minute or so, until fragrant but not burned.

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

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.

To make egg wash, beat the Egg (1) 1 tablespoon water in a small bowl.

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