Vegetable Curry Pockets

I admit I have been in a bit of a cooking rut lately. I haven't been motivated. The weather has been wierd, and work stressful. I have recently been a big fan of a bowl of rice or pasta for dinner. I told myself, "SNAP OUT OF IT! You've got a pantry, freezer and fridge full of ingredients that you need to use before they go bad!"

So, was born, the Vegetable Curry Pocket.

Frozen puff pastry makes these pockets a snap!

Fill these yummy pockets with any of your favorite veggies!

Vegetable Curry Pockets
A simple pocket of puff pastry, filled with peas, carrots, broccoli and curry sauce. Simple and delicious.

For the filling
1/2 stick nondairy butter or Margarine (I use Earth Balance buttery sticks)
1/2 cup all purpose flour
1/2 cup soy creamer or soy milk (or other nondairy milk)
1 cup vegetable broth
1 tablespoon curry powder
1 cup broccoli florets
1 cup sliced carrots
1 cup peas

You will also need
Puff pastry, 10, 6" squares, thawed according to package instructions. You can cut full size sheets into squares, or purchase packages of small sheets which is much easier.
2 baking sheets lined with parchment or a silicone baking mat such as Silpat.
A small dish of water handy to dip your fingers in.
All purpose seasoning, like Spike, optional

Preheat oven to 375 degrees F.
In a saucepan, melt butter over medium high heat.
Once butter is melted, whisk in flour until a thick paste is formed, continue to stir as you pour in the creamer.
Continue to cook as the roux will begin to darken quickly. Add in the vegetable broth when the roux is a nice golden yellow.
Deglaze, and continue to stir until a nice thick gravy-like sauce is formed.
Stir in curry powder.
Remove from heat.
Stir in vegetables.
Set aside.
Place one square of puff pastry flat.
Add about 1/3 cup (or 1/10 of the entire mixture) of the curry vegetable filling into the center of the square.
Dip your finger tips in water, and run them along the edges of the dough.
Bring one corner of the dough diagonally across to met the other corner, to form a triangle.
Seal the edges by pressing together with the tines of a fork.
Repeat with remaining squares.
I like to sprinkle my triangles with a little all purpose seasoning, like Spike, before baking.
Bake for 25 to 30 minutes, or until golden brown and puffy.

Yield: 10 triangles