Potato Salsa Turnovers
It is my vegan day again and I have a potluck at work. It being the end of the week, my refrigerator is almost empty. All the vegetables I have left on hand are some potatoes. I usually have a pack of puff pastries and wonton wrappers in my freezer section. So I decided to make some turnovers with potatoes instead of good old mushrooms :)
I have to say that they turned out well than I expected and this dish was an hit at the potluck.
2 cups cooked and coarsely mashed potatoes
1 cup chipotle salsa
1 tsp Curry powder
2 tbsp Cilantro leaves
Water for sealing
1 egg (optional)
Cook the potatoes till fork tender. Preheat the oven to 400°F.
Roll each of the puff pastry sheets little bit to be in the shape of a square. Dust the surface with all purpose flour before rolling. Cut each sheet into 6 squares.
Coarsely mash the potatoes, salsa, curry powder and cilantro in a medium bowl. Check the taste and add more salt or curry powder at this point.
Take each square and wet the edges with water. Place a tsp or 2 tsp of potato-salsa mixture in the center of each square, take one corner of the sheet and fold it diagonally and press the corner edges to form a triangle. Press the edges with the back of a fork for that neat look and better sealing.
If using egg, beat the egg with little water in a bowl and brush the top of filled pastries with the egg wash for a glossier look.
Place the filled pastries onto baking sheets. Place the baking sheets in the oven and bake for 20 minutes or until the pastries are golden brown.
Serve with additional salsa if desired or tomato ketch up.
Since it is my vegan day I used milk instead of egg wash to brush the tops.
Ingredients
1 pack puff pastries(2 sheets)2 cups cooked and coarsely mashed potatoes
1 cup chipotle salsa
1 tsp Curry powder
2 tbsp Cilantro leaves
Water for sealing
1 egg (optional)
Method
Thaw the puff pastry per instructions.Cook the potatoes till fork tender. Preheat the oven to 400°F.
Roll each of the puff pastry sheets little bit to be in the shape of a square. Dust the surface with all purpose flour before rolling. Cut each sheet into 6 squares.
Coarsely mash the potatoes, salsa, curry powder and cilantro in a medium bowl. Check the taste and add more salt or curry powder at this point.
Take each square and wet the edges with water. Place a tsp or 2 tsp of potato-salsa mixture in the center of each square, take one corner of the sheet and fold it diagonally and press the corner edges to form a triangle. Press the edges with the back of a fork for that neat look and better sealing.
If using egg, beat the egg with little water in a bowl and brush the top of filled pastries with the egg wash for a glossier look.
Place the filled pastries onto baking sheets. Place the baking sheets in the oven and bake for 20 minutes or until the pastries are golden brown.
Note
You can use any kind of salsa you have on hand.Since it is my vegan day I used milk instead of egg wash to brush the tops.
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