Indian Curry Samosas

I found a recipe online for Indian Chicken Curry (on Nutritional Weight and Wellness).  The results were a bit meh...  

But I had so much leftover that I tweaked it a bit and turned them into some pretty awesome samosas.  Here is a reduced recipe that will get you 18 decent sized samosas out of it with maybe a bit left.  

Indian Curry Samosas

2 t. coconut oil

1 lb. chicken thighs, cut in smaller pieces

1/2 c. chicken broth

1/2 can coconut milk

2 1/2 T. curry powder, red or yellow, or mix. (I used both with a lot more red than yellow)

1/8 t. cayenne pepper

3 c. cauliflower, cut in bit sized pieces

1 c. sweet potato, diced

1 c. green beans cut in bit sized pieces

1 box puff pastry sheets

1 egg

Toss the cauliflower and sweet potatoes in some oil and roast them at 375 degrees until softer.  15 minutes maybe?

Melt coconut oil in a large skillet.  Brown the chicken thighs on all sides and remove from the pan to cool.  Dice the chicken a bit more.

In the same skillet, add the broth, coconut milk, and curry. Bring it to a simmer.

Add the cauliflower, sweet potatoes and green beans and cook until the beans are tender.

Add the chicken and mix together.

Let is cool a bit and then add everything to a food processor to chop things up a bit. It should not be runny!

Roll each sheet of pastry into a larger square on a floured surface.  Cut each into 9 square, 18 total.

Plop 3 T. or so of the filling in the middle of each square.

Brush the edges with beaten egg and fold over diagonally.

Seal the edges with fork tines.

Place the puffs on a baking sheet lined with parchment or a silicone mat.  Bake at 400 degrees for about 18 minutes, until puffy and nicely browned.

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lb = pound

T = tablespoon

t = teaspoon

c = cup