• Cooking Time

    1 hour

  • Serving Size


  • Ingredients

    • 1 pouch of A Dozen Cousins Trini Chickpea Curry
    • 1 cup frozen peas
    • 2 medium potatoes
    • 2 sheets Frozen Puff Pastry
    • 1 tbsp avocado oil
    • Brooklyn Delhi Mango Chutney

  • Instructions

    • Thaw puff pastry sheets according to instructions on the package.

    • Preheat oven to 400 F degrees and line baking sheet with parchment paper. Set aside.

    • Add potatoes to a medium pot and cover with water. Bring to a boil.

    • Remove potatoes from pot and dice into small cubes.

    • Heat avocado oil in a medium skillet over medium heat. Add diced potatoes, peas and 1 pouch of A Dozen Cousins Trini Chickpea Curry. Stir to combine and saute for 5-7 minutes.

    • On a flat surface, roll out thawed puff pastry sheet and cut into equal rectangles.

    • Spoon 2-3 tbsp of curry mixture onto one half of the puff pastry rectangle. Be sure to leave room at the edges. Fold other half over the mixture to form a triangle. Press edges with fork to seal.

    • Bake for 20 minutes or until golden brown. Enjoy with Brooklyn Delhi Mango Chutney