Ingredients:
- 1 onion (sliced)
- 1 tsp ginger paste
- 1 tsp garlic paste
- half tsp turmeric
- 1 medium potato (diced)
- 1 carrot (diced)
- 50g green beans (chopped)
- 50g peas
- 1 tbsp crushed coriander seeds
- 320g puff pastry (pre-rolled)
- 1 egg yolk (beaten)
- a pinch of salt
- 1 tbsp vegetable oil
Method:
- Place a thick saucepan over a medium heat ad add oil.
- Add onions and stir occasionally until golden brown
- Add ginger and garlic pastes, stir for 2 minutes then add salt and turmeric. Fry for an additional 5 minutes
- Add potatoes and carrots, once cooked, add beans, green peas, cumin powder and crushed coriander seeds.
- cook over a high heat, stir regularly until the vegetable mixture is quite dry. Remove from the heat, transfer to a plate and set aside.
- Pre-heat oven to 180°C /gas mark 4
- cut the pastry in half length ways
- Spoon the vegetable mix along the pastry and lightly wet the pastry with water using a pastry brush
- Lift the pastry from underneath the filling and gently roll it to seal
- cut every 1.5 inches and place onto a baking tray
- glaze the pastry with milk and bake for 12-15 minutes
Aunty's Tips!
To make your own pastry, knead plain flour with a little oil and warm water. Roll it out and partially cook rolled out rounds in a frying pan. Let it cook, then add the filling and roll it out ready to deep-fry/ shallow-fry / bake.