These stuffed pastry triangles are a tasty spinoff of the samosa. You can vary the curry paste, from mild Indian to fiery Thai.
- Credits : Holiday Best 2003
MethodLine 2 rimless baking sheets with parchment paper; set aside.
Filling: In nonstick skillet, brown beef over medium-high heat, breaking up with spoon; drain off fat. Add onion, garlic, carrot, curry paste, salt and pepper; cook over medium heat, stirring, until onion is softened, about 5 minutes. Stir in coriander. Let cool to room temperature.
On lightly floured surface, roll out pastry into 16- x 10-inch (40 x 25 cm) rectangle; cut into 24 squares. Spoon 1 tbsp (15 mL) beef mixture onto centre of each square. Whisk egg with 1 tbsp (15 mL) of water; brush lightly over 2 adjacent edges of each. Fold opposite corner over to form triangle. Using floured fork, press edges to seal.
Place on prepared baking sheets. Cover and refrigerate until firm, 30 minutes. Brush tops with remaining egg mixture. (Make-ahead: Cover; refrigerate for up to 8 hours. Or freeze on baking sheets until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake frozen.)
Bake in centre of 425F (220C) oven until puffed and golden, about 15 minutes.
Nutritional facts Per piece: about
- Sodium 72 mg
- Protein 3 g
- Calories 109.0
- Total fat 7 g
- Cholesterol 11 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 6.0