Puff pastry triangles stuffed with spicy sauteed cauliflower and potatoes
For the stuffing:
1 small cauliflower
1 medium potato
2 tbsp vegetable oil
1/2 tsp cumin seeds
1/2 inch piece of ginger, minced or finely chopped
2 cloves of garlic, minced or finely chopped
1 medium onion, finely chopped
Salt to taste
1 tsp each: ground coriander, ground cumin, garam masala
1/2 tsp each: cayenne pepper, turmeric
1 tbsp each: dried fenugreek leaves, lemon juice
2 tbsp chopped fresh coriander
Cut cauliflower into small florets (about 2 cups). Bring large pot of water to boil, add potato and cauliflower. Boil until tender, drain and cool. Peel potato. Chop potato and cauliflower finely or mash lightly with a fork.
Heat oil in skillet over medium high heat and add the cumin seeds. After a few seconds, add the ginger, garlic and onions. Sauté for about 5 minutes, until the onions are lightly browned. Add all the spices and the salt. Stir for a minute, then add the cauliflower and potatoes. Mix well with the spices in the pan, mashing lightly with back of stirring spoon. Cook 5 min. Mix in the lemon juice and fresh coriander. Set this mixture aside to cool.
For the pastry shell:
1 package frozen puff pastry sheets
1 egg, beaten
Thaw the puff pastry until it is easy to unroll. Preheat the oven to 400F. Line a baking sheet with parchment.
Working with one sheet at a time, cut into 3 strips and cut each strip into 3 or 4 squares. Put a tablespoon or two of the cauliflower-potato mixture in the centre of a square. Fold the flap over the filling to form a triangular pouch and seal the edges by pressing on them with a fork or with your fingers. Proceed similarly with the remaining puff pastry and place all the pouches in a single layer on baking sheet. Brush the pouches lightly with the beaten egg. Bake for about 15-18 minutes, until the pastry is cooked through the tops are golden. Serve with chutney.
Serves four – six