This is my twist on baked indian samosas! Super quick, easy and absolutely delicious with a mint sauce (or sweet chilli!) 

Makes 8 
1/2 tsp yellow mustard seeds
1/4 tsp cardamon seeds
1 tsp cumin seeds
1/2 tsp curry powder
1 tsp garam masala
4 large 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


  1. Pre-heat oven to 180 degrees celsius. 
  2. In a deep pot, boil potatoes for 20 minutes until lightly softened. Add pea's into the boiling after 15 minutes into the water drain and set aside. 
  3. In a pan, heat olive oil over a medium heat. 
  4. Add mustard seeds, cardamon seeds, cumin seeds, and stir for 2 minutes or until fragrant. 
  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. 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. Slice each piece of pastry in half so you have two even strips. 
  8. Spoon a couple table spoons of the mixture onto the bottom of the strip and fold towards one corner so you have a triangle (refer to video for help!) Fold over and over again until you reach the top and press down to seal. 
  9. Repeat with the pastry and the rest of the mixture. 
  10. Place onto a lined baking tray and brush with the egg wash. Place into the oven for 20 minutes, or until golden brown.