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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From the 2004 Food & Wine calendar. Team it with a glass of Brown Brothers Sparkling Pinot Noir Chardonnay :) Ingredients:
4 sheets puff pastry |
2 teaspoons mustard seeds |
3 curry leaves, finely chopped |
1/2 teaspoon turmeric |
2 onions, finely chopped |
3 medium potatoes, boiled until tender and cut into 1 cm cubes |
100 g baby peas, boiled until tender |
2 teaspoons garam masala |
1 small green chili, finely chopped |
2 tablespoons fresh coriander, finely chopped |
1 egg, beaten |
1 tablespoon oil |
salt |
Directions:
1. Heat oil in a large pan, add mustard seeds and when the pop add curry leaves and turmeric powder. Stir until fragrant.
2. Add onions and fry for 5 minutes or until translucent.
3. Add potatoes, peas, garam masala, green chilli, corinander and salt to taste. Mix well. Allow to cool.
4. Cut the pastry sheets into 10cm squares and place 1 tablespoon of filling in the middle of each square. Brush the edges with water and fold to form a triangle, pressing the edges with a fork to seal.
5. Arrange the triangles on a lined tray, brush with beaten egg and bake at 180C for 15 minutes or until the pastry is golden. Serve hot.
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