1 jar WATCHAREE’S Massaman Curry Sauce
2 small potatoes, diced to small cubes (or left over baked potatoes)
1 small onion, diced to small pieces
2-3 cups of leftover turkey meat
3 tbs roasted peanut
1 sheet puff pastry
2 tbs corn starch
4 tbs cold water
1 tbs water
Preheat oven to 400 degrees. Leave puff pastry at room temperature for at least 20 minutes before baking. In a pot, simmer leftover turkey, potato and onion with WATCHAREE’S Thai Massaman Curry Sauce for 10 minutes. Mix corn starch with cold water. Add to the curry one tablespoon at a time and stir until thickened. Turn off the heat and add massaman curry filling and peanuts to a baking dish.
To make egg wash, beat one egg with water. Cut the puff pastry to fit the baking dish and gently lay over the top. Cut a slit in the pastry to let steam escape. Brush the top of the pastry with egg wash. Bake for 10-15 minutes until golden brown. Serve warm.