Gunpowder potato puffs

Method

1. Put the potatoes into a pan of salted water, then boil for 5 minutes or until just tender. Drain and leave to steam dry.
2. Melt the butter  in a pan and gently fry the cumin, fennel and coriander seeds  until fragrant. Add the potatoes and mix to a rough mash, then leave to cool. Stir in the spring onions,  chilli and fresh coriander and season with plenty of salt and pepper.
3. Roll out the puff pastry on a floured surface to about 3mm thick, then stamp out 15-16 x 10cm circles, re-rolling as needed. Put 1 tbsp potato mixture in the centre of each one, brush the pastry edges with the beaten egg, then fold in half to enclose the filling. Press the edges with a fork to seal. Brush with more egg and sprinkle with the nigella seeds. Chill for 20 minutes, then bake at 200°C/180°C fan/gas 6 for 20-25 minutes until golden and puffed. Serve with mango chutney for dipping.
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