- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper powder
- 2 tablespoon peanut oil (or vegetable oil)
- 1 white onion, minced
- 2 cloves garlic, minced
- 1/4 cup chicken stock (or vegetable stock)
- 1 and 1/2 cups leftover mashed potato and turkey (*Footnote 1)
- 1 (17.25-oz) pack of frozen puff pastry, thawed in fridge (*Footnote 2)
- 1 egg
- Combine the curry powder, cumin powder, turmeric powder, sea salt, sugar and black pepper in a small bowl. Mix well and set aside.
- Heat oil in a large skillet over medium heat until warm. Add white onion. Cook and stir until translucent and the edges are lightly brown, 8 to 15 minutes. Add garlic. Cook another minute until softened. Turn to medium low heat if the skillet gets too hot.
- Add the curry mix. Cook for a minute or so, until fragrant but not burned.
- Add chicken stock. It should be brought to a boil immediately. Remove the pan from the stove.
- Place leftover mashed potato 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 with 1 tablespoon water in a small bowl.
- Unfold puff pastry. Cut the sheet into 9 squares. Place about 2 to 3 tablespoons of the filling in the center of each square, then fold diagonally to form a triangle. Press the edges together with your fingers to seal. Transfer the puffs onto baking sheet, two fingers apart between.
- Place the puffs into the fridge to let cool for at least 15 minutes while preheating the oven.
- Preheat oven to 400 F.
- 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.
- Transfer onto a wire rack and let cool for 10 minutes or longer.
- Serve warm or at room temperature.
- Cool the puff pastry completely before storing. Store leftover puffs in a airtight container in the fridge for 2 to 3 days or in the freezer for up to 2 months. Reheat in oven at 150 degrees C (300 F) to let crisp up. You can heat the puffs on a skillet too.
1. For the mashed potato to turkey ratio, I used 1 cup of mashed potato plus 1/2 cup turkey. The ratio of 1:1 works too. You can also replace turkey with other leftover meat, such as chicken and beef.
2. Properly thawing the puff pastry is the key. It usually takes 4 hours to thaw in the fridge, or 20 to 40 minutes to thaw in room temperature (check it often in this case). The dough should be cold but not frozen.