created by: Almond Board of California
yield 40 puffs
2 potatoes, small
3 ounces apricots, dried, diced
2 tablespoons cooking oil
4 teaspoons ginger, minced
1 onion, finely chopped
4 green onions, thinly sliced
1 pound chicken breast, boneless, skinless, coarsely chopped
1/4 cup almonds, toasted, coarsely chopped
4 tablespoons curry powder
2 tablespoons soy sauce
1 egg yolk
2 teaspoons water
Frozen puff pastry dough, as needed, thawed
Boil potato in the water to cover until tender and then peel and cut into 1/4 inch cubes. If using apricots, dice 1/4 inch and reserve.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add ginger, onion, green onions and chicken; stir-fry for 2 minutes. Stir in potato/apricot, curry powder and soy sauce. Remove from heat, add almonds and let cool.
Preheat oven to 375°F. Beat egg yolk with water.
On a floured board, roll out pastry one half at a time to a thickness of about 1/8 inch; cut into 4-inch cubes. Place 1 rounded tablespoon filling on each circle. Brush edges with egg wash, fold dough to make half-moons and press edges to seal.
Place on a lightly oiled baking sheet. Brush tops with egg wash. Bake until golden brown, 25-30 minutes. Serve warm.