- 3 boiled potatoes, diced
- 2 tablespoons sunflower oil
- 1/2 onion, finely chopped
- 1 bunch very finely chopped fresh cilantro
- 50gr peas
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon dried mango powder (Amchur)
- 1/2 teaspoon curcuma powder
- Black pepper
- 2 puff pastry leaves
- 1 egg
- Ajwain seeds
First let’s start preparing the stuffing for the puffs:
Heat the oil in a frying pan. Add the cumin seeds and toast 20-30 seconds over medium heat. Add the onion and cook until soft and transparent. Add chopped cilantro stems and stir. Add the spices in powder: red chilli, garam masala, dry mango, curcuma, salt and black pepper. Mix well. Add boiled potatoes, stir well to combine. Try to season. Remove from heat and add chopped cilantro leaves.
Leave to cool for a few minutes.
Preheat oven to 190C.
Roll out the puff pastry dough with a rolling pin. NOT too much, just to make it a little thinner.
Puncture with a fork.
Now make 4 vertical cuts to create 4 rectangles of equal size.
Then make a central horizontal cut to create 8 smaller rectangles.
Put the filling at the bottom of each rectangle.
Prepare the egg by beating it and adding a little water.
Put some of the egg around the rectangle and seal it.
Transfer to an oven tray, close the empanada well with a fork or with your fingers.
Paint the whole surface with the egg, prick a little.
Bake for 20/25 minutes or until crisp and golden brown.
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