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Curried potato pasties

Ingredients
300g potato, peeled and cut into
small chunks

100g frozen pea

2 tsp oil
Method
1 onion, sliced

1. Heat a large pan of water, add the potatoes, then cook for 8 mins 1-2 tsp curry paste (any type)

until just soft. Add the peas 1 min before the end of cooking time. Drain, 1 tsp black mustard seeds
then set aside.
juice ½ lemon

2. Meanwhile, heat the oil in a frying pan. Fry the onion until soft and handful coriander, chopped
slightly coloured. Add the curry paste and mustard seeds, then fry for a
375g pack ready-rolled puff pastry
few mins more until the mixture smells fragrant. Carefully stir in the
potatoes and peas, trying not to mash them. Add the lemon juice and 1 egg, beaten
coriander, then leave to cool.

3. Heat oven to 200C/fan 180C/gas 6. Unroll the pastry rectangle,

place on a floured surface with the long side towards you and roll it out
a little more to make it into a square shape. Cut into 4 squares, then cut
each one in half so you have 8 long rectangles. Place 4 of them onto a
baking sheet, brush the edges with beaten egg and place a quarter of
the filling down the centre of each. Top with the remaining pastry, then
pinch the edges together to make a sealed parcel. Brush with more
egg, then bake for 20 mins until puffed and golden. If cooking from
frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of
chutney.
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