Curry Puffs

These are very mild. Our grandson Sean loves them.

INGREDIENTS
Prepare One package of the Pie Crust Mix substituting 2/3 cup shortening with 1/3 cup chilled butter or margarine and 1/3 cup chilled shortening.

Chill the dough for an hour.

In the meantime prepare the filling.  Sean loved these.  They are like little pocket sandwiches you can just pick up and eat.

Filling:
1/4 lb ground beef
1/2 potato diced small
1/4 cup frozen green peas.  Sean can’t eat peas, so we just left them out.  Water chestnuts would work.
1/2 teaspoon curry powder.  This is not hot
1 tsp gluten free soy sauce
1 tsp corn starch or arrow root
1/4 cup water
1/4 tsp turmeric

INSTRUCTIONS
Boil potatoes until just cooked, drain
Brown beef and drain
Add in peas, stir
Fold in potatoes
Add turmeric, curry powder, GF soy sauce and mix.  Cook for a couple of minutes to incorporate the flavors
Mix water and cornstarch to make a paste.  Add to mixture while stirring until mixture thickens, then cool.

One Package of Pie Crust Mix:
Follow the instructions for rolling the dough out on parchment paper into a rectangle. Cut the dough into 3 inch squares without cutting the parchment paper or you can use a cookie cutter for circles.  You will bake the puffs on the parchment paper. Put a little, like barely a teaspoon full in the middle and fold in half.  Take a fork and press the edges.  This will fill 9-12 pastries. Bake at 400°F for around 15 minutes until golden brown.  You can also use 1 egg with a tablespoon of water to brush over the top before baking.

We use sweet chili sauce to dip the puffs in, which is gluten free.  Yummy.  That is a bit hot.  Sean just eats them plain. 

TIP:  If the dough gets too soft to fold, put it back into the refrigerator after it has been cut into squares or circles for about 30 minutes.  Use a metal or plastic pancake turner to move them around the parchment paper as you fill them.