Ingredients
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3 tablespoons extra-virgin olive oil
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1 tablespoon honey
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1 tablespoon curry powder, plus more for sprinkling
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1 teaspoon chopped fresh thyme
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12 small to medium carrots, trimmed
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Flaky sea salt, to taste
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Black pepper, to taste
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1 (8-ounce) frozen puff pastry sheet, thawed
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All-purpose flour, for work surface
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1 large egg
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1 teaspoon water
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3 tablespoons sour cream, plus more for serving
Directions
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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.
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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.
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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.
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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.