Recipe
Ingredients
-
1 package (17.3 ounces) Puff Pastry Sheets, thawed
-
2 cups (diced),cooked according to package directions hash brown potatoes, cooked according to package directions
-
1 cup Restaurant Style Citrus Pineapple Salsa
-
1 teaspoon curry powder
-
2 tablespoons chopped cilantro
-
1 egg
-
1 tablespoon water
Directions
Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 (12-inch) squares. Cut each into 6 (about 3-inch) squares, making 12 in all. Coarsely mash the potatoes, salsa, curry powder and cilantro in a medium bowl. Beat the egg and water in a small bowl with a fork.
Divide the potato mixture among the pastry squares. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form a triangle and crimp with a fork to seal. Brush the filled pastries with the egg mixture. Place the filled pastries onto 2 baking sheets.
Bake for 20 minutes or until the pastries are golden brown. Serve with additional salsa if desired.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Sopapillas
-
Savory Herb-Crusted Turkey Pot Pie
-
Truffle Cups
-
Black Forest Whoopie Puffs
-
Creamy Shrimp and Scallop Shells
-
Berried Treasure Puffs
-
Salted Caramel Chocolate Crostini
-
Baklava
-
Savory Chicken & Vegetable Shells
-
Philly Cheesesteak Rolls
-
Salmon with Cucumber-Dill Cream Napoleons
-
Chocolate Raspberry Pastry Tartlets
-
Lemon Meringue Cups
-
Creamy Seafood Puffs
-
Sweet Potato Dumplings with Honey, Goat Cheese & Thyme
-
Mexican Sundaes
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?