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2 potatoes, peeled
1/2 cup frozen peas
1/4 cup currants
2 tbsp chopped fresh coriander
2 tbsp lemon juice
1 tbsp soy sauce
1 tsp ground cumin
1 tsp ground chili powder
1/2 tsp chopped fresh chili
1/4 tsp ground cinnamon
6 sheets ready-rolled frozen puff pastry,
thawed
oil, for shallow frying
Mint Sauce:
1/2 cup plain yoghurt
1/2 cup buttermilk
1/4 cup finely chopped fresh mint
1/2 tsp ground cumin |
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Method :
Cook the
potatoes until tender and chop finely. Mix together the potatoes, peas,
currants, coriander, lemon juice, soy sauce, cumin, chili powder, chili
and cinnamon. Cut the pastry into rounds using a 10cm cutter. Place one
tablespoonful of the mixture on one side of each round. Fold the pastry
over the filling to make a semi-circle. Press the edges together firmly
with a fork. Heat 1-2 cm oil in pan; add the pastries and cook for 2-3
minutes each side or until golden brown and puffed. Drain on paper towels.
Serve with mint sauce.
To make mint
sauce: Combine the yoghurt, buttermilk, mint and cumin and stir until
smooth.
Makes 24
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