- 2 tablespoons cooking oil
- 1 pound ground meat (beef, turkey, chicken or lamb)
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 cup chopped onion
- 2 tablespoons curry powder
- 2 cups diced russet potato, peeled or not
- 1 cup sliced green onion
- 1 cup chopped water chestnuts
- 1 cup thawed frozen peas
- 1 box frozen puff pastry sheets
- 1 beaten egg
Preheat oven to 400°F.
Heat oil in a sauté pan over moderately high heat. Add ground meat, salt, soy sauce, and sugar. Cook until browned.
Add onion, curry powder and potato. Cook until vegetables are tender. Add green onions, water chestnuts and peas.
Remove from heat and let cool. Cut each puff pastry sheet into four equal squares for a total of eight. Evenly divide filling onto each square, and fold each into a triangle over the filling. Crimp edges with fork to seal. Transfer to parchment-lined baking sheets. Brush each pie with beaten egg and make a small slit in the middle to allow steam to escape. Bake about 25-30 minutes or until crispy and browned.
Delicious served with yogurt mint sauce