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CURRIED EGG PUFFS
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8
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teaspoon butter
teaspoon curry powder
tablespoons finely chopped sweet red pepper
tablespoons finely chopped green onions with tops
can (2 oz.) sliced mushrooms, drained and finely chopped
eggs, well beaten
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/2 package (17.25 oz.) frozen puff pastry, thawed
In 10−inch omelet pan or skillet, over medium heat, melt butter until just
hot enough to sizzle a drop of water. Cook, stirring occasionally until
pepper is crisp tender, about 1 to 2 minutes. Stir in curry powder and
vegetables. Reserve 3 to 4 tablespoons beaten egg. Pour remaining egg
over vegetables.
As mixture begins to set, gently draw inverted pancake turner completely
across bottom and sides of pan. Continue until eggs are thickened and no
visible liquid egg remains. Break up any large curds. Remove from heat.
On lightly floured surface, roll 1 sheet of pastry into 15 x 15−inch square.
Brush with some of the reserved beaten egg. Cut rolled pastry in half.
Place one half on baking sheet. Dollop tablespoonsful of egg mixture onto
pastry in 3 lenthwise rows of 5 each about 1 inch apart. Top with other half
of rolled pastry. Press outside edges together to seal. Firmly press pastry
together in lines between dollops. Bruch with more of the beaten egg, cut
into squares at centers of pressed lines. Bake in preheated 375°F oven
until puffed and golden brown, about 30 minutes. Repeat with second
pastry sheet.
CURRIED EGG PUFFS
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