Curry Meat Pastries
This recipe serves about 6 adults (makes 24 3" sq pastries)
- 1 lb lean ground beef
- 3 medium-large potatoes
- 5 carrots
- 1 lg onion
- 1.33 package "S&B Golden Curry" sauce mix (3.5 oz) (with that much potato, you either need more curry powder and salt or just add more mix)
- 3 packages Pepperidge Farm frozen ready made puff pastry sheets
Prepare all but the puff pastry roughly according to the curry package
directions. It's not really critical how long the curry simmers for
instance, as long as everything is cooked and a nice consistency for
pastries. Thaw pastry according to directions, cut each sheet into
quarters. Divide curry into 24 or as much as will fit in each pastry
square. Poke a few holes in pastries unless you like the exploded
look. Bake at about 375-400 deg F until pastry looks golden brown,
about 25-35 minutes? Make sure to put the rack in the oven in the
middle because otherwise if you put it near the bottom, the bottoms of
the pastries will burn before they are cooked.
Bamf and Bryn were the first to discover the S&B curry mix. The idea
of pairing the savory curry with flaky pastry was pioneered in its
first form last summer by Jack... err Carol! :-) That was the day with
two kinds of filling and two kinds of crust. The pizza dough crust
was alright, but for sheer yumminess, puff pastry wins hands down. I
just took a look at the nutrition info for the sauce recently
though... not for the faint of heart. Luckily, you can also reduce
the amount of mix and increase the veggie count (or even drop the meat
altogether) with no loss of yumminess.
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