Curry Puffs

• 1 cup diced onion
• 2 cups diced potato (use the small fingerlings that don't need to be peeled)
• 1 pound ground chicken (or beef)
• 2 tablespoons Maharajah Curry Powder (yellow curry)
• 2 teaspoons turmeric
• 1 tablespoon agave
• salt to taste
• black pepper to taste
• 2 garlic cloves, crushed
• 1 tablespoon grape seed oil
• 20 empanada wrappers (I use La Saltena, but I hear pie crust works well too)

1. heat grape seed oil in a pan and brown the garlic.
2. Add chicken (or beef) and brown; push meat to one side and add potato and onion.
3. Mix together over medium heat for about 3-5 minutes.
4. Add the curry powder, turmeric, agave, salt and pepper and mix together for another 3 minutes.
5. Pre-heat oven to 375. Place about 1 1/2 Tablespoons of curry mixture in the middle of the empanada dough. Fold in half and press the open ends together to close.
6. Press the outer edge with a fork.
7. Place on a baking sheet and place in the oven for 20 minutes. Let cool and serve.

onion, potato, ground chicken, curry, turmeric, agave, salt, black pepper, garlic, grape seed oil, empanada wrappers

Taken from food52.com/recipes/8051-curry-puffs (may not work)