Leftover Mashed Idaho® Potato Curry Puff
Turn your Thanksgiving leftovers of mashed potatoes and turkey into this classic Chinese dim sum dish – really easy!
Read Maggie's entire post here.
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper powder
- 2 tablespoons peanut oil (or vegetable oil)
- 1 white onion, minced
- 2 garlic cloves, minced
- 1/4 cup chicken stock (or vegetable stock)
- 1 1/2 cups leftover mashed potato
- 1 (17.25-oz) package frozen puff pastry, thawed in fridge
- 1 egg
- Mix curry powder, cumin powder, turmeric powder, sea salt, sugar and black pepper in a small bowl.
- Heat oil in a large skillet over medium heat until warm. Add white onion. Cook and stir until the translucent and the edges are slightly brown, 8 to 15 minutes. Add garlic. Cook another minute until softened.
- Add the curry mix. Cook for a minute or so, until fragrant but not burned.
- Add chicken stock. Cook and bring to a boil.
- Place leftover mashed potato in a large bowl and pour in the curry mixture. Mix with a spatula until the liquid is absorbed. Let cool completely.
- To make egg wash, beat the egg with 1 tablespoon water in a small bowl.
- Unfold puff pastry. Cut the sheet into 9 squares. Place about 2 to 3 tablespoons of the filling in the center of each square, fold diagonally to form a triangle. Press the edges together and press with a fork to seal. Transfer the pieces onto a baking sheet, two fingers apart between each.
- Place the puff pastries into the fridge to let cook for at least 15 minutes.
- Preheat oven to 400 °F while cooling the puffs.
- When the puffs are ready to cook, gently brush a thin layer of egg wash over each one and then place into the oven. Bake for 15 to 18 minutes, or until golden brown.
- Let cool on the baking sheet for 10 minutes and then transfer onto a wire rack.