Ingredients
1 x box of Puff pastry (find it in the frozen section of the supermarket)
3 x potato's (or more depending on how many people you are making for)
frozen peas
chilli powder
garam masala (can be overpowering so just add a pinch and then taste)
tumeric
salt
lemon
coriander powder
garlic
ginger
onions
Method
- Thaw pastry night before you are going to make it
- Steam potato in the pressure cooker
- Once the potatoes are steamed, mash them.
- Dice a onion finely
- In a pan, put some oil and add garlic and ginger.
- Add the onion and cook until transulencent
- Then add all the masala, salt and lemon juice.
- Add the mashed potato and peas and mix very well.
- Taste to make sure there is enough salt and spice. There should be a slight lemon kick but should not be sour.
- Let it cool for a bit
- In the meantime, open up the pastry sheets (You can roll it out slightly if you want a thinner crust)
- Put the pastry longways facing you and place a line of the potato filling, leave half an inch from the edge so you can roll.
- Roll the pastry over the filling and cut the edge. You will now have a long pastry sausage, cut into bite size pieces. Repeat the step until you have used up all your filling.
- Grease a non stick baking pan and place the pastry pieces on it.
Brush on some egg wash (1 egg mixed with milk) on top of each piece to give it a golden colour when it bakes.
Let is bake in the oven 350 degrees for 20 minutes, or until the pastry has puffed up and is golden.
Serve with ketchup or any type of Indian chutney.
(You can also substitue peas for frozen mixed vegetables or even make it non veg and add ground chicken instead of potato)
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