Give your appetizer spread a touch of exotic with these crisp, golden pastries (made easy with prepared pie crusts) filled with the savory flavors of potatoes, peas and mushrooms seasoned with McCormick Gourmet™ Collection Curry Powder and paired with a mango dipping sauce.
Give your appetizer spread a touch of exotic with these crisp, golden pastries (made easy with prepared pie crusts) filled with the savory flavors of potatoes, peas and mushrooms seasoned with McCormick Gourmet™ Collection Curry Powder and paired with a mango dipping sauce.
Key products
Instructions
Instructions
- Place potatoes and enough water to cover in large saucepan. Bring to boil on high heat. Reduce heat to low; cover and cook 5 minutes or until tender. Add peas; cook 30 seconds. Drain well. Set aside.
- Melt butter in same saucepan on medium heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add curry powder; cook and stir 1 minute or until fragrant. Add mushrooms; cook and stir 5 minutes or until tender. Stir in tomato and potatoes and peas. Mix sour cream, flour and sugar in small bowl. Add to pan; stir gently until well blended. Set aside.
- Preheat oven to 375°F. On lightly floured surface, roll each crust into 12-inch circle. Using 6-inch round cutter, cut each crust into 4 rounds for a total of 16 rounds, re-rolling scraps as needed. Cut each round in half to form half circles. To fill, moisten edges of one piece of dough with water. Shape into a cone, pinching bottom point to close, and where dough overlaps to seal. Spoon about 1 tablespoon of filling into cone. Fold over top of dough to enclose filling and form a triangle shape, pressing gently to seal well. Repeat with remaining dough and filling. Place 1 inch apart on ungreased baking sheets. Make small slits on top with small knife or kitchen shears.
- Bake 20 to 22 minutes or until lightly browned.
