ingredients

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• ✓1/2 tsp yellow mustard seeds
• ✓1/4 tsp cardamom seeds
• ✓1 tsp cumin seeds
• ✓1/2 tsp curry powder
• ✓1 tsp garam masala
• ✓2 medium white potatoes, diced
• ✓1/2 cup of frozen peas
• ✓4 sheets of puff pastry
• ✓1 tsp olive oil
• ✓1 egg, whisked
• ✓1 small brown onion, diced

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   In a deep pot, boil potatoes for 20 minutes until lightly softened. After 15 minutes, add the peas to the pot. Cook for 5 more minutes, then drain and set aside.

3. 3

   In a pan, heat olive oil over a medium heat.

4. 4

   Add mustard seeds, cardamom seeds, cumin seeds, and stir for 2 minutes or until fragrant.

5. 5

   Add potatoes and peas into the pan and mix. Add curry powder and garam masala and mix well. Add diced onion and cook for 4 minutes.

6. 6

   Using a potato masher, lightly crush the potatoes (you don't want mash, but you don't want huge whole pieces either). Cook this for another 2-3 minutes.

7. 7

   Slice each piece of pastry in half so you have two even strips.

8. 8

   Spoon a couple of tablespoons of the mixture onto the bottom of the strip and fold towards one corner so you have a triangle. Fold over and over again until you reach the top and press down to seal.

9. 9

   Repeat with the pastry and the rest of the mixture.

10. 10

    Place onto a lined baking tray and brush with the egg wash. Place into the oven for 20 minutes, or until golden brown.