HOT FRENCH-INDIAN PUFFS

Ingredients Weight Measure
Lean ground pork 6 oz.
Oil 1 Tbsp.
Garlic, minced 1 ea.
Jalapeño pepper, minced 1/2 tsp.
TABASCO® brand Original Red Sauce, divided 4-1/2 Tbsp.
Curry Powder 1 tsp.
Black pepper, freshly ground 1 tsp.
Salt 1/8 tsp.
Pitted dates, chopped 2 oz.
Cream cheese, softened 2 Tbsp.
Puff pastry, 12"x12" sheets 5 ea.
Whole egg 1 ea.
Water 1 Tbsp.
Plain yogurt 3/4 cup
Honey 3 Tbsp.
Fresh orange juice 3 Tbsp.
Orange curls of rind 12 ea.

Method

  1. Cook pork in oil. Add garlic, jalapeños, 4 Tbsp. TABASCO® Sauce, curry, pepper, salt and dates. Warm the ingredients to develop flavor for 15 minutes. Add cream cheese to bind ingredients and remove from heat. Set aside.
  2. Roll out the individual pastry sheets and cut 5 3-1/2" rounds from each sheet. For each puff, put one round on an ungreased baking sheet and place 2 heaping tsp. of pork filling on top. Combine egg and water to make egg wash and brush around edges of pastry round. Cut a cross in a second round of pastry, place on top of the filling, and seal the edges. Bake puffs at 400°F for 10 minutes.
  3. Combine the remaining 1/2 Tbsp. TABASCO® Sauce, yogurt, honey and orange juice to make topping, and when the puffs come out of the oven, place 1 Tbsp. topping in the cross of each puff. Garnish with an orange curl. Serve warm.

Yield: 12 servings