Ingredients & Directions
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 2 cups (diced) hash brown potatoes, prepared according to package directions
- 1 jar (15 ounces) Pace® Peach Mango Jalapeño Salsa
- 1 teaspoon curry powder
- 2 tablespoons chopped cilantro
- 1 egg
- 1 tablespoon water
Set the pastry out to thaw. Heat the oven to 400°F. Coarsely mash the potatoes, 1 cup salsa, curry powder and cilantro in a medium bowl. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 (12-inch) squares. Cut each into 9 (about 3-inch) squares, making 18 in all.
Spoon about 2 tablespoons potato mixture in the center of each pastry square. 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 the remaining salsa.