Ingredients & Directions
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 2 cups (diced),cooked according to package directions hash brown potatoes, cooked according to package directions
- 1 cup Pace® Citrus Pineapple Salsa
- 1 teaspoon curry powder
- 2 tablespoons chopped cilantro
- 1 egg
- 1 tablespoon water
Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 (12-inch) squares. Cut each into 6 (about 3-inch) squares, making 12 in all. Coarsely mash the potatoes, salsa, curry powder and cilantro in a medium bowl. Beat the egg and water in a small bowl with a fork.
Divide the potato mixture among the pastry squares. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form a triangle and crimp with a fork to seal. Brush the filled pastries with the egg mixture. Place the filled pastries onto 2 baking sheets.
Bake for 20 minutes or until the pastries are golden brown. Serve with additional salsa if desired.