Vegetable Puffs

INGREDIENTS:

1. Pepperidge farm pastry sheets
2. Potatoes - 2 (boiled and mashed)
3. Onion - 1 finely chopped

4. Green peas - a cup

5. Cumin powder - 1 tsp

6. Chilli powder - 1 tsp

7. Garam masala powder - 1/2 tsp

8. Ginger - 1/2" piece grated

9. Salt - as per taste

10. Coriander leaves - about 2 tbsp chopped

11. Egg wash (1 egg beaten alongwith a tablespoon of water)

12. Oil - 3 tbsp

13. Coriander chutney (thick) - for spreading on the pastry sheet (optional)

METHOD:

1. Heat oil in a pan. Add the chopped onion and grated ginger. Saute till the onion is soft. Add the potatoes, green peas and all the spice powders and salt. Add the coriander leaves, mix well and remove from heat.

2. Preheat oven to 350 deg F. Spread out the thawed pastry sheets. Cut each sheet into 6 pieces. Spread the coriander chutney. Put a tablespoon of the potato mixture on one side. Fold over and press with a fork (this seals the sides and also gives a good look).

3. Brush the egg wash on top of each puff. Lay out each piece on a baking sheet. Bake for 25 minutes.

4. Enjoy while the puffs are hot with a cup of tea or any other drink of your choice... :)