3 sheets puff pastry
2 potatoes, medium-sized, peeled and diced
1 carrot, peeled and diced
1 brown onion, diced
1 garlic clove, diced
2cm piece ginger, crushed
1 cup frozen peas and corn – thawed and drained
2 tbsp garam masala
½ tsp turmeric
1 tsp cumin
1 bay leaf
Egg wash – 1 egg whisked with a dash of water
Yoghurt dipping sauce:
½ cup Greek yoghurt
½ teaspoon cumin
Salt & pepper
Freshly chopped mint
Preheat the oven to 180°C fan-forced.
In a pan place olive oil and brown ginger, garlic, bay leaf and onion over medium heat.
Add garam masala and stir through – should be fragrant.
Add potato and carrot and toss to combine.
Add cumin, turmeric, salt to taste and a splash of water – 1-2 tablespoons (this stops the spices from burning).
Allow to gently simmer for 15 minutes to soften the carrot and potato – stir frequently to ensure the spices do not stick to the pan.
Add peas and corn and continue to cook for another 5-6 minutes.
Mash gently in the pot with a potato masher to crush the potato and other vegetables together.
Remove bay leaf prior to stuffing the pastry with filling.
Take a sheet of puff pastry and cut it into quarters – fill each square centrally with some filling
Gently fold to make a triangle – indent sides with a fork.
Place the triangles onto a tray lined with baking paper and brush with egg wash.
Bake for 30 minutes or until golden brown on top.
Combine yoghurt, additional cumin (1/2 teaspoon), salt, pepper and freshly chopped mint leaves for yoghurt dipping sauce.