Curried Vegetable Puffs

HAPPY NEW YEAR!!!!

I can’t believe its 2013! My baby will be 1 in a few months… someone pinch me. Ouch. Let’s start the year off right, with a fantastic recipe. This one will knock your socks off. Unless you aren’t wearing socks. Then you will just be very pleased to be eating this.

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I got the idea from this Aloo Gobi tart on Veggie Belly‘s blog. Pierre and I inhaled it.

Curried Vegetable Puffs
Serves 2 – 4

1 puff pastry sheet, thawed
2 scallions, thinly sliced
1 Roma tomato, chopped
4 white mushrooms, stems removed and chopped1 cup cooked sweet potato, cubed
1 cup cauliflower, cut into small florets
1 tbsp fresh cilantro, chopped, plus a few whole leaves for garnish
1/4 tsp ground curry powder
1/4 tsp turmeric
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp granulated garlic powder
salt & pepper
Olive oil

Preheat the oven to 400ºF. Unfold the puff pastry sheet and bake on a foiled sheet for 10 minutes. Remove from the oven and set aside, leaving the oven on. In a sauce pan over medium high heat sauté the veggies until they have slightly softened. Add the spices and cilantro and mix until incorporated.

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Turn the heat off and layer the filling on the pastry, leaving a 1/2 border all the way around. Bake for another 5 – 10 minutes, or until the pastry is golden brown. Serve hot.


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I haven’t made spicy food in a little while because I feed Eva everything I make but this would be delicious with a little heat! Think a pinch of cayenne pepper, hot curry powder or even a few dashes of tabasco on the side! D7K_1665

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