Vegetable Puffs

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 pinch salt
• ½ teaspoon turmeric
• ¼ teaspoon red chilli powder
• 1 medium potato, diced
• 1 carrot, diced
• 50 g green beans, chopped
• 1 tablespoon ground cumin
• ½ teaspoon coriander seeds, crushed
• 320 g puff pastry, pre-rolled
• 50 g peas

Method

Slice the onions and cook over a medium heat in a large pot until golden brown. Stir occasionally.

To the onions, add the garlic and ginger pastes. For 2 minutes stir and then add the salt, chilli powder and turmeric. Fry for another 5 minutes.

To the pan, add the carrots and potatoes. Once almost cooked through, add to the pot the beans, green peas, crushed cumin seeds and cumin powder.

Cook the vegetables over a high heat and remember to stir regularly. The mixture should be quite dry. Remove from the heat and transfer to a plate to cool down.

Preheat the oven to 180°C/350°F/gas mark 4.

Allow the pastry to warm and soften slightly. Unwrap on a chopping board and then cut into two pieces, lengthways.

Spoon the vegetables along one side of the pastry.

Run the edges of the pastry with a dipped-in-water pastry brush and fold over to seal the edges.

Press the pastry gently to form the shape of a sausage roll.

Cut into 1.5 inch long parcels. Place on a baking tray.

Bake for 12-15 minutes or alternatively until the pastry has risen and is golden brown.