Ingredients

The following ingredients have 4 Servings
  • 200 g potatoes (peeled and cubed approx 1cm squares)
  • 1/2 tsp mustard seeds
  • 1 onion (chopped)
  • 1 tbsp ginger (freshly grated)
  • 1 chilli pepper (sliced)
  • 60 g frozen peas
  • 1 tsp ground coriander
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garam masala
  • 4 tbsp fresh coriander ((cilantro))
  • 4-5 tbsp butter
  • 6 sheets filo pastry
  • 1 tbsp seeds (Nigella, poppy or sesame seeds)

Instruction

  • Cube the potatoes and boil until soft.  It will take about 10 minutes. Drain.
  • Put a little oil in a saucepan with the mustard seeds. When they begin to pop add the chopped onion, ginger and chilli pepper. Cook for 2 minutes on high then add the peas, the spices and a dash of water. After about 2 more minutes add the potatoes and coriander leaves. Stir well and cook for another 2 minutes. Adjust any seasonings if necessary.
  • Leave to cool.
  • Melt the butter in microwave or in a small saucepan. Lay a sheet of filo pastry out. Spread butter on half of it then fold it over. Spread butter on half of it again and fold it again. Put a dessert spoon of filling at one end of the pastry. Brush a little butter next to the filling, where the pastry is going to be joined. Fold the corner over diagonally to cover the filling. Fold again upwards and then once more to use up the whole pastry sheet. Brush a little butter on top and sprinkle with seeds to decorate.
  • Bake in the oven at 200C for 30 minutes. Turn halfway through.