Gunpowder potato puffs

Gunpowder potato puffs
  • Serves icon Makes 15-16
  • Time icon Hands-on time 30 min, oven time 20-25 min, plus chilling

These easy, Indian-style puff gunpowder potato puffs are almost too good to share… but they do make fab party canapés.

Or, try these simple yet sensational sausage rolls, fired up with ‘nduja.

Nutrition: per serving

Calories
152kcals
Fat
9.2g fat (4.6g saturated)
Protein
2.8g protein
Carbohydrates
13.8g carbs (0.6g sugars)
Fibre
1.2g fibre
Salt
0.4g salt
Calories
152kcals
Fat
9.2g fat (4.6g saturated)
Protein
2.8g protein
Carbohydrates
13.8g carbs (0.6g sugars)
Fibre
1.2g fibre
Salt
0.4g salt

Ingredients

  • 300g floury potatoes, peeled and chopped into 2cm pieces
  • 25g butter
  • 1 tsp crushed cumin seeds
  • 1 tsp crushed fennel seeds
  • 1 tsp crushed coriander seeds
  • 3 spring onions, chopped
  • 1 green chilli, chopped
  • Handful chopped fresh coriander
  • 500g block ready-made puff pastry
  • plain flour, for dusting
  • 1 egg, beaten
  • 1-2 tbsp nigella seeds
  • Mango chutney, to serve (optional)

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.

delicious. tips

  1. Cover leftovers and keep chilled for up to 2 days. Warm to serve. Or open freeze, then wrap and keep in the freezer for up to 3 months. Defrost, then reheat until piping hot.

Recipe By

Sophie Austen-Smith

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