1 jar WATCHAREE’S Massaman Curry Sauce
1 small potato, diced to small cubes (or left over baked potatoes)
1 small onion, diced to small pieces
1 cup of leftover turkey meat
2 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 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.
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