SAN DIEGO, Calif. (CBS 8) - Don't let the list of ingredients scare you away from this recipe. While to some this might look like a lot of ingredients, it is really easy to make and the finished pastries can be frozen unbaked for later use. They can also be made larger for a dinner entrée or snack. Enjoy!
Ingredients: (Makes 1 to 2 dozen)
1 lb lean ground beef
2 tbsp olive oil
1 onion, chopped fine
8 scallions, chopped
3 cloves garlic, minced
3 tbsp tomato paste
1/8 tsp fresh ground nutmeg
3 tsp cumin
1 1/2 tsp curry powder
1 tsp sea salt
1/2 tsp ea-black pepper, cayenne pepper
2 tbsp fresh thyme
1/4 cup small peas
1/4 cup golden raisins
1 cup beef stock, warmed
1 cup cold mashed potato
3 tbsp chopped flat leaf parsley
1 tbsp orange or lemon zest
1 or 2 sheets puff pastry, thawed
1 egg white
3 tbsp heavy cream
1 tsp curry powder or turmeric
2 or 3 inch round cookie cutter
Small dish of water
Preheat skillet to high. Add olive oil and brown ground beef until done. Reduce heat to medium high. Add onion, garlic, scallions, tomato paste and all seasonings.
Cook on medium high until onions are soft and translucent. Add peas, raisins and stock and reduce to a simmer. Cover and let cook for 15 minutes, stirring occasionally. Remove lid, increase heat to medium and add cold mashed potato, chopped parsley and lemon or orange zest, stir and cook until and excess liquid has evaporated. Remove meat mixture from skillet, place in a bowl and let cool completely before using. You can place in fridge for 30 minutes to cool down quicker.
In a small bowl combine the egg white, heavy cream and curry powder and beat with a fork until mixed.
Pre heat oven to 400 degrees.
Unfold puff pastry and gently roll flat to seal any cracks. Using a cookie cutter, cut circles from puff pastry and prick the center of each circle several times with a fork but do not push the fork all the way through; this will keep the pastry from puffing too much during baking. Fill each circle with meat filling depending on what size cookie cutter you use you will need two teaspoons to two level table spoons of filling for each circle. Place filling on one side. Dip one finger in water and moisten outer edge of circle. Fold over lightly and press together with a fork to seal. Place on parchment covered baking sheet making sure filled pastries are not touching. Brush tops of pastry with the curry egg wash.
Place in 400-degree preheated oven and bake until pastries are golden brown. Remove when done and serve hot or at room temperature.
Wrap cooled leftover pastries in a paper towel then wrap in foil and refrigerate for up to two days.
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