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PUFFED CURRY POTATO POCKETS

MAKES 8 SERVINGS

1 medium yellow onion, diced

1 large carrot, finely chopped

2 russet potatoes, peeled and cut into

1/4 -inch chunks

1 cup shelled edamame

2 tablespoons olive oil, plus extra for brushing

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1 teaspoon curry powder

2 tablespoons coconut milk

2 tablespoons chopped fresh cilantro

Salt and ground black pepper

1 (17.3-ounce) package frozen puff pastry, thawed (each package contains 2 sheets)

Heat the oven to 350 degrees. Coat 2 baking sheets with cooking spray.

In a medium bowl, combine the onion, carrot, potatoes and edamame. Drizzle with the olive oil, then toss well to coat. Arrange in an even layer on one of the prepared baking sheets, then roast for 15 minutes, or until tender. Sprinkle the garlic, ginger and curry powder over the vegetables, stir to mix in, then roast for another 5 minutes.

Remove the pan from the oven and stir in the coconut milk and cilantro, then season with salt and pepper. Set aside.

Unfold both sheets of puff pastry, then use a knife to cut each into quarters. Spoon about 1/3 cup of the filling onto one half of each quarter. Fold the other half over the fillings, then use a fork to crimp the edges together. If desired, the pockets can be frozen at this stage.

Carefully transfer (a spatula helps) each pocket onto the second prepared baking sheet. Brush the top of each with a bit more olive oil. Bake for 15 to 20 minutes, or until puffed and lightly browned.

J.M. Hirsch, AP



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