These have been an absolute hit the two times I’ve made them for work. They are quite easy to make, and filling is just as good in a toasted sandwich as it is inside puff pastry.
It’s a simple modified Indian recipe, normally you’d put this kind of dry curry inside a dosa or a variation of it inside a samosa, it’s so versatile and delicious it works in many different foods.
What you’ll need
- Puff pastry (6 sheets or 1kg), any brand will do
- 1 Tbsp oil
- 1/2 tsp mustard seeds
- 2 diced onions
- 2 tsp finely chopped ginger
- 3 potatoes, washed, boiled and peeled
- 2 green chillies (increase or decrease according to your level of tolerance)
- Pinch of asafoetida (optional)
- 1/4 to 1/2 cup peas depending on your preference (optional)
- 1/2 tsp turmeric
- 1-2 tsp lemon juice
- Salt to taste (start with 1/2 tbsp)
- Optional – 1 egg for egg wash
- Boil the potatoes. This is the part that takes the longest (unless of course you are using a pressure cooker which makes life easier)
- While still warm, carefully peel the skins from the potatoes, and use your hands to “smash” the potato – you want small/medium chunks. What you definitely don’t want is a smooth paste. Big chunks can always be made small or medium sized
- Preheat oven according to the directions on your puff pastry (or 180 degrees). ensure the puff pastry starts to thaw.
- Place a large wide-mouthed pan on the stove on medium heat, add oil and mustard seeds and asafoetida, if you’re using it.
- Once the mustard seeds start to splutter add diced onion, chillies and ginger. Saute until the onions are translucent
- Add turmeric, potatoes and peas (if using) and mix well. Allow to cook for 5 minutes
- Add salt and lemon juice to taste. The lemon juice will mean that you have to add less salt, so make sure to taste before adding more salt.
- For every puff pastry sheer place approximately 2 to 3 Tbsp of curry and roll.
- Pierce the top of each roll with a fork approximately 1 cm apart
- Cut the rolls into 2 to 3 cm pieces, place on a lined baking tray and bake until golden brown.
Serve it as appetiser, for morning or afternoon tea or make it as a cheeky snack!