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| Chef | |
| Submitted | June 29th 2010 |
| Cuisine | Indian |
| Category | Appetizer |
| Level | Intermediate |
| Servings | 12 |
| Rating |
Ingredients
1 14.5 oz can sliced potatoes, drained and diced
1 8.5. oz can sweet young peas, drained
3 Tbsp currants or chopped raisins
3 Tbsp canned diced green chili peppers
2 Tbsp bottled lemon juice
1 Tbsp soy sauce
1 Tbsp ground corriander
1 Tbsp ground corriander
1 tsp ground cumin
1 tsp chili powder
1/4 tsp ground cinammon
3 cans ready-made refrigerated croissant dough
Directions
1. Preheat oven to 400F.
2. Combine potatoes, peas, currants, and chilies in medium bowl, tossing.
3. In another bowl, whisk the remaining ingredients (except dough).
4. Separate triangles croissant dough.
5. Put 3 to 4 Tbsp mixture in middle of pastry triangle and cover with another pastry triangle.
6. Use fingers to crimp edges of dough, and press edges together using fork tines.
7. Place on baking sheet and bake for 15 minutes until golden brown.
8. Serve with mango salsa or chutney.