About two weeks after the holidays, I usually find myself wanting something quick, comforting, and a little beyond my go-to winter soups, stews, and curries. Enter the stuffed croissant. I keep big croissants frozen most of the time for everything from baked French toast to specialty paninis to stuffed croissants like this one. While you can stuff them with just about anything (chili or chicken stew, anyone?), I really love this spiced vegetable curry. It's comfort food with a twist you'll love.
I made this curry to cater to ingredients I had on hand, so tweak as you'd like. Got sweet potatoes? You can substitute them for the squash or eggplant. Prefer winter squash? A roasted butternut squash would be excellent. Opt for any kind of pepper in any range of colors. You get the idea. Then spoon the filling you've made into hollowed out croissants, top as you'd like (or just skip that step), and bake for a bit before digging in.
A simple green or garden salad is a perfect accompaniment to these charming croissants. Absent that, a little cup of soup could also help warm the coldest of nights for you. Make it yours and enjoy!
Baked Curried Vegetable Croissants
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 small summer squash, diced
- 1 small eggplant, peeled and diced
- 1 medium carrot, coarsely shredded
- 1 green bell pepper, seeded and chopped
- 8 oz. mushrooms, sliced
- 1 cup chopped Swiss chard
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- ½ teaspoon coriander powder
- ½ teaspoon turmeric powder
- Salt, to taste
- 2-4 croissants - frozen
- ¼ cup shredded Parmesan cheese, optional
- 2-4 teaspoons hot peppers in oil, optional
Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until tender, about 4-5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
Add the squash, eggplant, carrot, pepper, and mushrooms; sauté until beginning to become tender, about 3-4 minutes. Add the chard and sauté another 2-3 minutes until wilted.
Add the cumin, curry, coriander, turmeric, and salt; toss with the vegetables to disperse. If the powders do not incorporate fully, add a little water or broth - one teaspoon at a time - until they do.
Bring the mixture to a simmer over medium heat. Simmer until the sauce has thickened slightly and the vegetables are completely tender. Remove and keep warm and preheat your oven to 350°F.
Using a set of kitchen shears, cut the tops off the frozen croissants off each pastry and set aside. You can do this when they are not frozen, but I've found that it is easier to handle and prepare them frozen than thawed. Using your fingers, press the insides of the croissant down to make a well in the center of each croissant. Place the croissants in a baking dish and carefully fill them with the vegetable curry. Sprinkle the top of the curry with shredded cheese and hot peppers, if desired.
Nestle the reserved tops of the croissants alongside the filled parts and bake in the preheated oven for 15 minutes or until the croissants are crisped and the cheese - if using - is melted. Serve warm.
- Yields: 2-4 servings, depending on the size of your croissants
- Preparation Time: 40 minutes