Yield: 8 puffs
Prep Time: 10 minutes
Cook Time: 50 minutes
Curry Filling
- 1 can garbanzo, drained
- 2½ tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, finely minced
- 1 cup yukon gold potatoes, ¼ inch cubes
- 1 tablespoon plus 1 teaspoon curry powder
- ⅛ teaspoon ground turmeric
- ½ teaspoon cumin
- ½ teaspoon sugar
- 1½ teaspoons kosher salt
- ⅛ teaspoon black pepper
- ¾ cup coconut milk
Puff Pastry
- Dufour puff pastry (the filling made more than one Dufour package of puff pastry)
- All-purpose flour for dusting
Egg Wash
- 1 large egg, beaten
- 1 teaspoon water
In a skillet, heat oil over medium high heat. Add ginger and garlic and sauté for 3 minutes. Add onion and cook until translucent, 6-7 minutes. Careful to not let the mixture brown.
Add potatoes and cook until soft but not mushy, about 20 minutes, stirring every few minutes to keep potatoes from sticking to the pan. If pan becomes too dry, add 2 teaspoons of water and stir.
Once potatoes are tender, add garbanzo beans, curry powder, turmeric, cumin, sugar, salt and black pepper. Cook for 3 minutes.
Add coconut milk and stir to mix ingredients well. Cook until mixture thickens, about 2 minutes.
Transfer mixture to a bowl and allow to cool, about 40 minutes.
Meanwhile, remove puff pastry from the refrigerator and defrost while filling cools. Do not leave puff pastry out of the refrigerator longer than 45 minutes.
Place egg and water in a bowl and beat until smooth.
Flour work surface then top with puff pastry. Cut into eight squares. Place 2 tablespoons of filling directly on the right side of the square, leaving a border to seal. Brush outer part of the pastry, fold over, making a square and press edges together. Crimp with a fork to reinforce the seal. Place on a prepared baking sheet and fork to crimp the edges. Repeat with remaining squares.
Place in the refrigerator for 20 minutes. Meanwhile, preheat oven to 400°F.
Brush the tops of puff pastry with egg wash. Bake puffs for 15-19 minutes or until golden brown. Be sure to check puffs after the 15 minute mark.
Leave to cool for 10 minutes before diving in. Enjoy!
Whisper of Yum