Vegetable Puffs with Potato & Peas Masala

1. 1
   Boil the potatoes for about 30 minutes until soft (or steam / pressure cook), then let them cool. You can do this in advance.
2. 2
   Prep while they cook. Mash the garlic and ginger in a mortar, wash and drain the peas, and chop the shallots.
3. 3
   Peel and mash the potatoes (a few lumps are fine) and dice the carrot.
4. 4
   Temper the spices. Heat 1 tbsp of oil on medium-high, add the cumin and fennel seeds, then after about 10 seconds the shallots. Sauté until soft.
5. 5
   Add the ginger-garlic and stir for about a minute, then the peas and carrot.
6. 6
   Season: salt, turmeric and chilli powder. Mix well.
7. 7
   Add the potatoes, then the amchur and garam masala. Mix for about 2 minutes to blend the flavours.
8. 8
   Finish the filling. Turn off the heat, stir in the coriander and let it cool for about 10 minutes.
9. 9
   Preheat the oven to 180°C and line a tray with parchment paper.
10. 10
    Cut the pastry into 4, then down the middle to make 8 pieces.
11. 11
    Fill and seal. Add filling, fold over, pinch the edges and press with a fork. Brush with egg white if you like.
12. 12
    Bake about 25 minutes in a fan oven, until golden brown. Timing varies by oven.

Tips from the video

💡 Extra tips, not in the video Bonus tips