Serves: 24
Total Calories: 60
1. Prepare the curry powder. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until transparent, 2 to 3 minutes. Add the garlic, green chili peppers, curry powder, and flour, and stir over medium-low heat until the garlic and onion are golden, 2 to 3 minutes. Add the mushrooms, cilantro, and salt and cook until the mixture is completely dry, another 3 to 5 minutes. Let cool before using.
2. Divide the filling into two equal parts, one for each pastry sheet. Thaw the pastry sheets at room temperature, until they are slightly softened but still cold to the touch, 15 to 20 minutes.
3. Preheat the oven to 375°F. Lightly grease a baking sheet. On a lightly floured surface, working with each pastry sheet separately, unfold and gently roll it with a rolling pin to make it smooth. Then cut each sheet into 12 squares. Roll each square to make it slightly larger. Baste the edges with water, place 1 tablespoon of filling in the center of each square and fold one corner over the filling to the diagonal corner to form a triangle. Seal the edges by pressing with the back of a fork.
4. Brush the top of each turnover with the beaten egg and then poke a few holes with a fork so the steam can escape. Place the turnovers on the baking sheet and bake until puffed and golden, about 20 minutes. Transfer to cooling racks. Serve hot or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mushroom Turnovers with Curry Powder recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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