Ingredients: 1 - 17.3 oz package of Puff Pastry Sheets, thawed according to directions
2 c. frozen diced hash brown potatoes, cooking according to package directions
1 c. Pineapple Mango Chipotle Salsa
1 tsp. curry powder
2 T. chopped fresh cilantro
1 T. Water
Heat oven to 400 degrees. Unfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 - 12 inch squares. Cut each into 6 squares, making 12 in all. Coarsley mash the potatoes, salsa, curry powder and cilantro in a bowl. Beat the egg and water in a small bowl with a fork.
Divide the potato mixture among the pastry squares. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form a triangle and crimp with a fork to seal. Brush the filled pastries with the egg mixture. Place the filled pastries onto 2 baking sheets.
Bake for 20 minutes or until the pastries are golden brown. Serve with additional salsa if desired.