Ingredients
1 pkt Puff pastry
200g Potatoes, cut into 1cm pieces
80g Frozen peas
1 1/2 tbsp Coconut oil
1 Onion, finely chopped
2 Garlic cloves, finely chopped
1 tbsp Grated ginger
1 Red chilli, seeds removed, chopped
1 tsp Curry powder
1 tsp Cumin seeds
1 tbsp Tomato paste
1 tbsp Mango chutney
1 Egg
1 tbsp Caraway seeds
1 tbsp Black cumin seeds
Method
- Boil the potatoes in a large pot for 15 to 20 minutes. Add in the peas for the final 2 minutes of cooking. Drain well.
- Heat oil in pan and add in the onions. Fry for 3-4 minutes, add in garlic, ginger, chilli, curry, powder and
cumin. Cook for 1 minute. Set aside. - Add peas, potatoes, tomato paste and mango chutney. Set aside.
- Preheat toaster oven to 200°C. Divide the frozen puff pastry into 2 40cm x 30cm rectangles. Roll it out.
- Line the baking tray with parchment paper and place the first puff pastry on the tray. Add the potato filling, leaving a 3 – 4cm border. Use a fork to crimp the edges.
- Brush the pastry with egg and make a few incisions on the top pastry. Bake for 25 minutes or until golden brown.
