300 grams waxy potatoes
100 grams onions, finely chopped
2 teaspoons curry powder
½ teaspoon turmeric
1 teaspoon Kashmiri chilli powder
½ cup chopped cashew pieces
2 tablespoons of neutral oil
4 sheets frozen puff pastry, thawed
1 egg, beaten
Salt to taste
Coriander, tamarind chutney to serve
Preheat oven to 180 degrees Celsius fan forced. Line two large baking trays with baking paper.
Boil the potatoes in their skins. Allow to cool and peel the skin. Cut cooked potatoes in a one centimetre dice.
Heat oil in a large fry pan over a medium heat. Sauté the onion for a couple of minutes and add the chopped cashew pieces. Continue frying till the cashew pieces are golden brown. Add the curry powder, turmeric and chilli powder. Fry briefly and then add the potato pieces. Add salt and sprinkle a couple of table spoons of water. Cover and cook for about four to five minutes. Set aside to cool.
Cut each piece of pastry into squares. Place a tablespoon of the potato mixture in the middle of each square (using your fingers to evenly spread). Make sure you leave a 1 centimetre border around the edge. Fold to form a triangle. Press the edges with a fork to seal.
Place the “puffs” on prepared tray. Brush with egg and bake for 15-20 minutes or until puffed and golden.
Serve hot with coriander and tamarind chutney. Makes 16 puffs.
CORIANDER AND TAMARIND CHUTNEY
1 plus ½ cup of chopped coriander stems, roots and leaves
3-4 hot green chillies chopped (I used cayenne)
1 tablespoon tamarind paste
Salt to taste
Put all ingredients in a blender and blend to a fine paste. Allow to rest at least an hour before serving.