Description
A tasty spicy favorite Indian snack.
Ingredients
- 1 whole Sheet Of Pepperidge Farm Puff Pastry
- 3 Tablespoons Green Peas, Frozen Thawed
- 3 Tablespoons Potato, Cut Into Small Chunks And Boiled
- 2 Tablespoons Oil
- 2 whole Red Onion, Sliced
- 1-½ teaspoon Garam Masala
- ¼ teaspoons Red Chili Powder
- ½ teaspoons Ground Cumin
- 1 Tablespoon Water (optional)
- Salt To Taste
- Flour, For Sprinkling On Your Work Surface
- 1 whole Egg Beaten, Mixed With A Splash Of Water, For Glazing
- Non Stick Spray For Greasing
Preparation
Thaw the puff pastry according to the package instructions.
If using frozen peas, bring them to room temperature and pat the peas dry. If they have moisture they will make the filling watery. Cube a potato into half inch squares, bring 1.5 cups water to boil. Add potatoes and cook them for 7-10 minutes or until cooked.
Heat oil in a saute pan over medium heat. Add the onion, put the flame on low, add a pinch of salt and stir so that the onions do not burn. Cover and cook the onions for 10 minutes on low heat.
Add the garam masala, chili powder and cumin powder, mix well, cover the pan and cook for another 10 minutes. The color of the mixture will turn deep dark brown but don worry that’s how it is supposed to look. You want to cook the onions until the spices are cooked and the onions have caramelized and are very, very soft. At this stage, you can add a tablespoon of water if the mixture is too dry or if the onion starts to burn.
Add the cooked peas, potato and salt and stir around but do not mash the potatoes. Cover and cook for another 5 minutes. Cook until the mixture does not have any excess moisture content.
Put flour on a work space or on a dry plate and divide the puff pastry into 2 equal halves. Roll out both sheets lightly.
Place one half of the pastry on your work surface with the length of the pastry facing you, and place half of the filling mixture on one end of the pastry. Then close the other end of the pastry over and pinch the ends lightly to seal everything together, so the filling does not open up when cooking.
Brush the top of the pastry with the beaten egg mixture. Repeat the same with the other half of the pastry and the remaining filling and egg wash.
Place the filled pastries on a sheet pan and place the pan in the freezer for 10 minutes so that it will firm and will be easy for us to cut.
Preheat the oven to 400 F.
Take out the pastry and with a dry knife cut it into equal squares or rectangles, any length and shape.
Put the squares on a baking tray coated with non stick cooking spray or little oil or butter and bake for 12-15 minutes or golden brown on top.
