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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a great appetizer for the upcoming holidays .......something different ......... courtesy of bon -appetit' Ingredients:
1- tablespoon vegetable oil....... |
1 -onion, finely chopped....... |
3 -fresh or dried curry leaves....... |
1- tablespoon brown mustard seeds......... |
2- teaspoons mild madras curry powder..... |
1/2 -teaspoon ground turmeric ...... |
11 -ounces fresh pumpkin ,,diced.......... |
1/2 - cup frozen peas......... |
3/4 - cup chicken stock......... |
5 - sheets ready- rolled puffed pastry...... |
1- egg lightly beaten..... |
Directions:
1. Heat the oil in a frying pan and cook the onion for 2- 3 minutes over moderate heat.
2. add the curry leaves and mustard seeds and fry for 1-2 minutes, or until the mustard seeds pop.
3. add the curry powder, chili powder, and turmeric to the pan and stir for about 30 secomds, or until combined.
4. add the pumpkin to the pan and stir for 1-2 minutes, or until the pumpkin is well coated with spices.
5. add the peas and stock to the panand simmer gently for 8-10 minutes, or until the pumpkin is tenderand most of the liquid has evaporated.
6. remove from the heat and allow to cool completely......
7. preheat oven to hot...425 degrees f.( 220 c)
8. lightly brush two baking dishes lightly with oil.
9. cut 4 -10 cm ( 4 inch) circles from each of the pastry sheets and spoon 1 tablespoon of the mixture into the center of each.
10. brush the edges with the beaten egg and fold over to enclose the filling.
11. seal the edges by rolling and and folding , or pressing with a fork.
12. place the puffs on trays and lightly brush with the remaining beaten egg
13. bake for 25 - 30 minutes, or until puffed and golden.........
14. can be made 2 days in advance or frozen up to 2 months
15. makes 20 puffs................
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