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By The JADE Magazine Staff What's for DinnerFiguring out what to eat never seems to be a very simple task, especially after a long day at work. We decided to combine our culinary brainpower and start a column of quick and easy recipes that we fall back on when we just don't feel like ordering in. Curry Puffs 1 package frozen puff pastry dough 1 large potato, diced 1 carrot, diced 1 small onion diced 1 1/2 tablespoons oil 2 cup water 1 cup frozen peas Japanese curry paste Flour Pre-heat oven to 400. Heat the oil in a pan. Add onions and saute until brown. Then add the carrots, potatoes and curry paste -- two blocks of the paste should do, but feel free to add more or less. Add the water and stir until the paste dissolves. You have a thin sauce at this point Lower the heat and cover the pan. Let the mixture simmer until the vegetables are soft. Stir occasionally. You may need to add more water. While the vegetables are cooking, defrost the pastry dough. When the vegetables are finished, stir in the peas. Then take the pan off the stove to cool. Take out the pastry dough. Dust it with a little flour and roll it out so it's smooth. Cut the dough in to 4x4 square. You can make the puff as bigger or smaller as well. Place two tablespoons of the curry mixture in the center of each square and fold the dough over to make a triangle. Press the edges together to seal. Place the triangles on a cookie sheet and bake for 10 minutes or until golden brown. |
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