INGREDIENTS
- 3 potatoes, cooked, peeled
- 2 tablespoons ghee/butter
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon grated ginger
- 1/3 cup green peas
- 1/4 cup chopped fresh coriander
- 2 sheets ready-rolled frozen puff pastry, just thawed 1 egg, lightly whisked
METHOD
- Heat the ghee in a medium frying pan over medium-high heat. Add the cumin seeds, fennel seeds and turmeric and cook for 1 minute or until aromatic.
- Add the ginger and potatoes and cook, stirring, for 4-5 minutes or until combined. Add the peas, cook for 2 more mins. Remove from the heat and set aside for 30 minutes to cool. Stir in the coriander.
- Using a round cookie cutter, cut out 9 discs from the first sheet of puff pastry and place them on a baking tray. Place one tablespoon of the potato mixture in the centre of the pastry.
- Cut out 9 more discs from the second pastry sheet.
- Place the second set of discs over the potato mixture on each pie. Seal the edges with a fork. Using a sharp knife, cut out slits on the top crust for the steam to escape. Brush with egg wash.
- Place the baking tray in the oven. Set the oven to Bake at 180°C for 12-15 mins or until pies turn golden brown. Remove from oven.
- Serve with mint chutney and tamarind chutney.