1 3-ounce package cream cheese
1 tablespoon honey
1/2 teaspoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon cumin
1/2 cup chopped cooked broccoli
1/2 cup chopped cooked cauliflower
1/2 cup cooked peas
OR
1/2 cup cooked finely cut green beans
1/4 cup chopped peanuts
Pastry for 2-crust pie
1 egg white, lightly beaten
OR
1 tablespoon flour mixed with 2 tablespoons cold water
Servings: 30
1. Soften cream cheese to room temperature; beat with honey and spices until smooth. Stir in remaining ingredients except crust and egg white. Makes about 1 1/2 cups.
2. Make pastry for 2-crust pie; roll 1/8-inch thick. Cut 2 (3/4 to 3-inch) circles, rerolling as needed. Spoon about 1 teaspoon of filling in center of circle. Brush edge of circle with lightly beaten egg white or 1 tablespoon flour mixed with 2 tablespoons cold water. Fold in half; press edges together with fork tines. Deep fry 2 or 3 pastry half circles for 2 to 3 minutes, turning to brown both sides.
Yield: 1 1/2 cups
1 tablespoon honey
1/2 teaspoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon cumin
1/2 cup chopped cooked broccoli
1/2 cup chopped cooked cauliflower
1/2 cup cooked peas
OR
1/2 cup cooked finely cut green beans
1/4 cup chopped peanuts
Pastry for 2-crust pie
1 egg white, lightly beaten
OR
1 tablespoon flour mixed with 2 tablespoons cold water
Servings: 30
1. Soften cream cheese to room temperature; beat with honey and spices until smooth. Stir in remaining ingredients except crust and egg white. Makes about 1 1/2 cups.
2. Make pastry for 2-crust pie; roll 1/8-inch thick. Cut 2 (3/4 to 3-inch) circles, rerolling as needed. Spoon about 1 teaspoon of filling in center of circle. Brush edge of circle with lightly beaten egg white or 1 tablespoon flour mixed with 2 tablespoons cold water. Fold in half; press edges together with fork tines. Deep fry 2 or 3 pastry half circles for 2 to 3 minutes, turning to brown both sides.
Yield: 1 1/2 cups
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