Butternut Curry Puffs
1 generous cup diced potato, from 1 russet
2 tbsp finely chopped red onion
¼ cup Maya Kaimal Butternut Curry Sauce
¼ tsp turmeric
½ cup green peas
½ tsp minced serrano or jalapeno pepper
Handful of chopped cilantro
Pinch of salt
2 packages store bought frozen puff pastry, thawed in the refrigerator for 2 hours or according to instructions on the package.
Water for brushing
Black sesame seeds or kalonji (onion seeds)
Make the filling:
Boil the potatoes in salted water until tender.
In a bowl, mash the potatoes, add red onion, Butternut Curry sauce, turmeric, peas, serrano, chopped cilantro and salt. Mix well to combine.
Assemble the puffs:
Preheat the oven to 400F.
Take the puff pastry sheets out from the fridge. Unfold each sheet and use a rolling pin to lightly roll out the seams and then cut each sheet into 8 equal rectangles. You will have a total of 16 rectangles or puffs.
Spoon 1 tablespoon of the filling into the center of each rectangle. Brush the edges of the pastry with water and fold over the filling to create a small turnover style puff. Use a fork to press down on the edges and seal them together. Prick the tops with the fork twice on each puff.
In a small bowl, beat 1 egg and then brush the egg wash over the top of the hand pies. Sprinkle with black sesame seeds.
Bake for 20-22 minutes until golden brown. Enjoy!