Curry Puff Rolls

INGREDIENTS

two sheets Pepperidge Farm Puff Pastries
4 large Potatoes - boiled and cubed
1/2 Onion - finely chopped
3 tbsp Red Pepper Flakes
1/2 tsp Tumeric Powder
Salt
1 tsp Ginger/Garlic Paste
Oil

PROCEDURE

Heat oil in a pan, add the onion and let them soften. Add the ginger/garlic paste. Now add the potatoes, salt, tumeric powder and red pepper flakes. Mix well. This mixture can be stored in a refrigerator or eaten as a curry.


When you are ready to make the curry puff rolls: take the pastry sheets out and let them thaw for 45 minutes. Cut each sheet lengthwise into 2, for a total for 4 pieces. Add a qaurter of the currey onto each sheet and run the sheet into a roll. Cut into the desired size.

Heat the oven to 400 degrees, place the cut rolls onto a piece of aluminum foil and let the rolls cook until for about 15 minutes or until the puffs brown.

Serve warm with coriander or date/tamarind chutney or just ketchup.