Ingredients
1 FROZEN Puffs from the Frozen section
Potato curry made with boiled and mashed potatos and add magaram masala powder.salt and haldi.
Process
1. Remove as many pastry sheets from the box as needed. Wrap the unused sheets in plastic wrap or foil and return them to the freezer.
2. Thaw the pastry sheets at room temperature for about 30 minutes.
3. Meanwhile, prepare the curry by frying mixed vegetables, potato pieces and spices in oil.
4. Unfold each pastry sheet on a flat surface such as a lightly floured board or countertop.
5. Expand the sheets carefully either with a rolling pin or with your hands.
6. Apply butter on both sides of the sheet.
7. Cut each pastry sheet with a knife or pizza cutter into 9 square pieces. You can first cut along the folded edges of the sheet to divide it into 3 parts and then cut 3 squares in each part ending up with 9 square pieces.
8a. Grease the aluminium foil with butter to avoid sticking.
8b. Place the squares on a large baking sheet or aluminium foil about 1 inch apart to allow for the pastry to puff up.
9. Fill each pastry with a spoon of curry in the middle, leaving room for sealing easily.
10. Seal filled pastries by folding the edges to form either a triangle or rectangle and pressing the edges together.
11. Preheat the oven to 350F.
12. Bake the pastries in the preheated oven. About halfway through, check progress by peeking through the oven window or opening the door.
13. Bake the pastries in the oven for about 15 minutes or until the pastry puffs up and turns golden brown.
14. Turn over the pastries and bake for another 15 minutes or until the pastry puffs up and turns golden brown.
15. Get ready to relish the flaky, tasty curry puffs with tomato ketchup or sauce!
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