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Curry Pockets |
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| Course |
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| Cuisine |
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| Occasion |
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| Name (optional) |
Roseanne Capone |
| Submitted
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Admin |
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Time |
2 hrs 15 min |
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Serves |
8-12 |
| Email (optional) |
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Ingredients : |
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1 Package of pre-made pie crust
8oz tub of Rondele Herb and Garlic Cheese
1 small shallot, minced
2 ½ tsp. TSTE Malaysian Ginger Curry
2 ½ tsp. TSTE Thai Red Curry
1 cup of corn
½ cup of roasted red peppers (from a jar) minced and patted dry.
½ cup Jyoti Delhi Saag
Salt and pepper to taste
1 egg--beaten
4” round cookie cutter |
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| How to Prepare : |
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| Preheat oven to 450 degrees. Combine all ingredients except the egg. Refrigerate mixture for two hours. Unroll pie crust and cut as many circles as you can. Roll circles out just a little bit. Add about 1 tsp. of mixture and fold over--crimp with a fork around the edges. Form pockets and brush with egg. Bake until golden brown. |
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