Ingredients
1 Sheet of Puff Pastry or Shortcrust Pastry.
2 medium Potatoes, Peeled, Boiled & Mashed
1/2 Onion, diced
1 inch ginger, crushed
2 Green chillies crushed or finely chopped, or based on your spice preference
1 + 1/2 tsp sugar
1 tsp cinnamon
1/2 tsp garam masala
1/6 tsp pepper
2 + 1/2 tsp lemon juice
1 + 1/2 tsp salt, or salt to taste
Preparation
Preheat your oven to 180 degrees, or as recommended on the pastry packaging.
Once you have boiled and mashed your potatoes, allow them to cool a little bit. Once cooled, add the dry spices, ginger, chillies and salt. Give this a good mix. Check for a balance in flavours, you want it to be a mix of spicy and sweet with a sour tang from the lemons.
Add the onions and coriander. You want to make sure the potatoes aren't too hot when adding the coriander otherwise the coriander will wilt. Give the mixture a good mix, I do prefer using my hands to really knead through all the spices and fresh ingredients.
Once you're happy with the flavour, lay your pastry sheet on a oven tray with a liner.
Add the potato mixture to the pastry, we made one big pie for sharing but you can make it into smaller portions.
Seal with a fork and finish with a milk spread to add a nice golden sheen when baked.
Bake for 15-20 minutes, or as instructed by the manufacturer.
Once the pastry is cooked through and golden, remove from the oven and allow to cool for a while. Serve with a chutney of your choice like tamarind and date, or green chutney, or if you like, it tastes great with ketchup!
