This filling appetizer stars curry-and honey-roasted carrots wrapped in flaky puff pastry. For best results, look for carrots that are 5 to 6 inches in length. Pre-roasting carrots with curry and thyme balances their natural sweetness with rich, savory flavor, making them a satisfying stand-in for sausages.

Justin Chapple
Justin Chapple

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Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

Recipe Summary

active:
40 mins
total:
1 hr 40 mins
Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Whisk together oil, honey, curry powder, and thyme in a small bowl. Toss with carrots on a rimmed baking sheet; season generously with salt and pepper. Roast in preheated oven until just tender, 20 to 25 minutes. Let cool completely, about 15 minutes.

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  • Roll out puff pastry sheet on a lightly floured work surface into a 12- x 9-inch rectangle. Cut into 12 small rectangles. If pastry feels sticky, place on a baking sheet, and refrigerate 10 minutes.

  • Arrange pastry rectangles on a clean work surface. Whisk together egg and 1 teaspoon water in a bowl. Brush one short edge of each rectangle with egg mixture. Brush remaining surface of rectangles evenly with sour cream (about 3/4 teaspoon per rectangle). Place 1 carrot lengthwise on each rectangle on opposite side of egg mixture. Roll to enclose carrot in pastry; press edges to seal. Arrange wrapped carrots, seam sides down, on a baking sheet. Freeze until firm, about 10 minutes.

  • Transfer wrapped carrots to a parchment paper–lined baking sheet. Cut a few shallow vents in top of each pastry. Brush with remaining egg mixture; sprinkle with additional curry powder, salt, and pepper to taste.

  • Bake at 375°F until pastry is golden and puffed, about 25 minutes. Transfer to a wire rack; let cool slightly, about 5 minutes. Serve with additional sour cream.

Make Ahead

Carrots can be prepared through step 4 and refrigerated overnight.

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