1 tsp. sesame oil
1/2 lb ground chicken or turkey
1/4 cup minced onion
2 cloves garlic, minced
1 tsp grated ginger root
1/2 to 1 tsp chopped jalapeno pepper
2 tsp- 1 T curry powder
3 T plain yogurt
In a large skillet, heat oil over medium heat and saute chicken, onion and garlic until meat is no longer pink and onion is soft, about 5-8 minutes. Mix in ginger, jalapeno and curry and saute for 1-2 minutes. Remove from heat, drain well and cool slightly. Mix in yogurt just before filling pockets.
Using either Phyllo (for crispy puffs) or puff pastry (for softer), make pockets. If using phyllo, cut a strip, Brush LIGHTLY with clarified butter, put a T of the filling on one end, and fold like a flag. Bake at 350 for 12-15 minutes.
For puff pastry, cut a square, place filling on one side, and fold into a triangle. Bake at 400 for 12-20 minutes, until golden.