Name: Masala potato puffs
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Indian
Ingredients: 2 x 320g sheets puff pastry each cut into 6 squares; 1 egg beaten; sesame seeds for sprinkling; 1 kg baking potatoes peeled and cut into large chunks; 6 spring onions thinly sliced; 1 green chilli chopped; small bunch of coriander finely chopped; ½ tsp red chilli powder; 1 tsp ground coriander; 1 tsp garam masala; 2 tbsp olive oil

2 x 320g sheets puff pastry
each cut into 6 squares
1 egg
beaten
sesame seeds
for sprinkling

For the filling

1 kg baking potatoes
peeled and cut into large chunks
6 spring onions
thinly sliced
1 green chilli
chopped
small bunch of coriander
finely chopped
½ tsp red chilli powder
1 tsp ground coriander
1 tsp garam masala
2 tbsp olive oil

Method

step 1
First, make the filling. Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 15 mins until tender. Drain, then crush roughly using a fork. Leave to cool, then stir in the rest of the filling ingredients and season well. Can be made up to three days in advance and kept covered and chilled.
step 2
Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Put the pastry squares on the tray and working with them one at a time, spoon three or four teaspoonfuls of the potato filling onto one corner. Brush the exposed edges with some beaten egg, then fold the other corner over the filling to enclose it and make a triangle. Press the edges together and seal by pressing again using a fork. Repeat the process to make 12 potato puffs. Brush with more of the beaten egg and sprinkle with sesame seeds. Can be assembled a day ahead and kept chilled overnight. Bake for 20-25 mins until golden and puffed up, then transfer to a wire rack and cool for 10-15 mins before serving, or cool completely to pack for a picnic. Once cooled, will keep chilled in an airtight container for two days.