Mixed Vegetable Curry Puffs

Ingredients

• 1/2 lb potatoes (cut into 1/4 inch pieces (I used little Dutch yellow potatoes))
• 1 1/2 cups cleaned and thinly sliced leeks
• 1/2 cup cooked fava beans
• 1/4 cup dried chanterelle mushrooms
• 1/3 cup beets (chopped (about 1 small beet))
• 2 tbsp oil or ghee
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1/4 tsp garam masala
• 1/2 tsp salt
• 1/2 tbsp lemon juice
• 2 sheets of puff pastry (a 17.9 oz package, thawed)
• 1 egg
• juice of 1 tangerine

Instructions

1. Soak the mushrooms in 3/4 cup of luke warm water. Set aside. Soak for 30 to 60 minutes.
2. Heat the oil or ghee in a wide saute pan over medium heat. Add the leeks and cook until soft. About 10 minutes. Stir every few minutes.
3. Add the potatoes, chili powder, turmeric, garam masala and salt. Add 1/2 cup water. Stir. Cover and cook for 15 minutes, until the potatoes are soft. Stir every 5 minutes to make sure the vegetables are not sticking to the pan. If it gets really dry, add a little more water.
4. While the potatoes are cooking. Chop the mushrooms. Toss out any parts that are still woody or tough. Set aside.
5. Once the potatoes are cooked, add the fava beans and chopped mushrooms. Stir. Cover and cook for 5 more minutes.
6. Add the beets. Stir gently and cook for two more minutes. Turn off heat and add the lemon juice. Stir gently again and let the mixture cool.
7. Preheat oven to 400 degrees Fahrenheit.
8. Cut each sheet of puff pastry into 6 even pieces but cutting into thirds lengthwise and into half width-wise.
9. Place 2 tablespoons of filling on to a section of pastry. Brush the edges of the dough with water to help it seal and fold into half. Press the edges together with a fork.
10. Cut a few vent holes in the top crust of the pastry.
11. Whisk together the egg and the tangerine juice and brush onto each pastry. Coating it with a thin layer of egg and juice mixture.
12. Transfer the pastries onto a parchment lined baking sheet.
13. Bake for 15 to 18 minutes until golden brown and flaky.
14. Serve warm.

Nutrition

• Serving Size: 1
• Calories: 270
• Carbohydrates: 22
• Protein: 4
• Fat: 18
• Saturated Fat: 6
• Polyunsaturated Fat: 2
• Monounsaturated Fat: 10
• Trans Fat: 1
• Cholesterol: 20
• Sodium: 211
• Potassium: 91
• Fiber: 1
• Sugar: 1
• Vitamin A: 233
• Vitamin C: 2
• Calcium: 17
• Iron: 2