This was an incredibly flavorful dinner for us last Tuesday night. It was one of those meals that came from a lack of motivation to go to the store. I had two large potatoes, an onion and some puff pastry and I knew – there’s a meal there, somewhere. With just a little prep, I had a meal on the table in about an hour. I made these with left-over pie crust, as well, but everyone, including Olive, preferred the ones with puff pastry. Buttery and flaky with that smoky curry spice went exceptionally well with the tang of the yogurt and dill.
This meal included one of those moments where I wasn’t giving Olive any sort of chance and declared that she wouldn’t like the yogurt sauce and so I didn’t offer her any. After we had eaten a few bites, she said, “I want the sauce?!” and so I put some on her plate and she ate it all! Yet another lesson in giving your kids a chance to prove you wrong. You never know when they’ll surprise you!
Curry Potato Pockets with Lemon Dill Cream
makes 9 puff pockets with plenty of filling to spare
2 medium russet potatoes, cleaned, skinned and diced small
1 large yellow onion, diced small
4 tbs butter
1 tbs curry powder
1/2 tsp ground cumin
salt and pepper to taste
1 sheet frozen puff pastry, thawed and cut into 9 squares
2 tbs cream for brushing the pastry
1/2 cup plain, full fat yogurt
squeeze of one lemon
2 tbs chopped fresh dill
salt to taste
In a large skillet over medium heat, melt the butter and once it starts to froth, add in the onion and potato. Stir around until the potato begins to soften and then cover with a lid and cook for about 10 minutes. Remove the lid and add in the curry, cumin and salt and pepper. Continue cooking over low heat until the potatoes are completely soft. Remove mixture from stove and set aside.
Set your oven at 400F. Mash the potato/onion mixture in a bowl until mostly smooth and adjust the seasoning as desired.
Cut the puff pastry into 9 squares and put a heaping tablespoon of filling in the middle of each square. Dip your finger in the cream and dab along the edges and pinch/fold them together into little letters – really, however you pinch and fold is up to you, as long as they have a fighting chance of staying closed while baking! Place on a greased cookie sheet and repeat until all the squares are filled. Brush the tops with the remaining cream and bake for about 30 minutes, or until golden brown.
For the yogurt dipping sauce: simply chop the dill and squeeze the lemon into the yogurt and stir till combined. Adjust with a little salt and serve along side the pastries. Personally, I don’t like this sauce on its own, but with the curry pockets, it’s just an amazing balance of flavors.