Easy puff pastry, spiced potato and pea filling; This recipe takes sausage rolls to a whole new level – with two types of carbs, Indian spices and a perfect flaky pastry to filling ratio, these really will change up your party snack game. Awesome for lunch, a party food table or just as a snack to keep handy (also great devoured straight from the oven, gremlin style, as is my preference) these are super versatile and can be frozen to be re-heated when the craving strikes (note: pastry only reheats well in the oven!).
These can be made with store-bought puff pastry, or knock up your own rough puff in a few easy steps – some chill time is required but not nearly as many folds are needed as in a traditional puff. The filling should be cool before filling, otherwise the butter will begin to melt out of the pastry, preventing it from cooking correctly and puffing up in the oven!
Notes:
– Pastry: The trick to great, flaky pastry is to keep the dough as cold as possible at all times, so when it goes in the oven, the heat hits it in one massive shock. It doesn’t need kneading, so it comes together fairly easily. Feel free to use shop bought, or if not making vegan, use normal block butter.
– Filling: This is really versatile. You can add more of less of the spices I’ve suggested, or feel free to change them up! You could also try using other veggies such as sweet potato, cauliflower, butternut squash etc!
Flaky Pastry Bombay Potato Puffs
Makes: 10-12
Prep Time: 45 minutes
Cook Time: 30-35 minutes
Total Time: 1hr 20 minutes
Ingredients:
For the pastry (unless using shop-bought):
– 125g Butter (for Vegan, use a dairy free butter block, such as Flora)
– 125g Plain Flour
– 50ml Cold Water
For the Filling:
– 350-400g White Potatoes (such as Maris Piper)
– Half of 1 Red Onion
– 1tsp Minced Garlic
– 1tsp Minced Ginger
– 2tsp Garam Masala
– 2tsp Turmeric
– 1tsp Chilli Flakes
– 50g Petit Pois
– Milk to glaze the pastry (milk alternative if making vegan)
– Optional: Cumin Seeds/Sesame Seeds to top!
Method:
- If making your own pastry, cut the butter into cubes and rub into the flour very briefly – you don’t want it to go to breadcrumb level, you should still see some good chunks of the butter. Add 40ml of the cold water and combine. It should form a soft, shaggy dough, but it shouldn’t be too wet. If it’s too wet, add a tbsp or two more flour. If you feel it’s too dry, add a little more water. The dough should form a ball. Wrap in cling film and let chill in the fridge at least 20 minutes.
- Meanwhile, make the filling. Feel free to peel the potatoes, but not essential. Wash and dice to about a 2cm cube – they need to be fairly small to be rolled up! Boil for 5-10minutes in a pan on medium heat, until cooked.
- Drain potatoes. In that same pan on medium heat, add 1tbsp oil of choice and the onion, garlic, ginger and spices, plus salt. Fry off, then add the potatoes. Add about 3tbsp water to prevent the spices getting too dry. Check the flavour and adjust as necessary. Cook the peas in a mug, with 2tbsp water, in the microwave for 2 minutes. Once cooked, add to the potato mixture. Set to the side and let cool.
- Get pastry out, roll flat in one direction (towards and away from you, don’t rotate the pastry). Fold the top third over to the centre, then take the bottom third of the pastry and fold on top (so it looks like a book). Rotate 90 degrees and repeat. Do this twice more. Then cover and chill for another 20 minutes.
- Heat oven to 210C/200C Fan/Gas Mark 6. Line a large baking tray. Remove the pastry from the fridge and roll the pastry flat into a rectangle approx 25cm x 12cm. With the widest length of the pastry facing you, use a spoon to place the filling along this length, in a rough cylinder so it can be rolled.
- Take the pastry edge nearest to you, fold over the filling then roll further. Cut off the ends, then cut the “sausage roll” into approx 10 – 12 pieces. Of course, cut more or fewer depending on your size preference. Spread out and use a fork to crimp down the edges.
- Pour a little milk into a ramekin or small bowl and use a pastry brush to brush over the pastry. Top with the seeds if using then bake for approx 35 minutes, turning the tray half way. Once golden brown, and your kitchen will be gorgeously fragrant, remove from the oven and let chill on a wire rack before eating. Serve with a little raita dip or just eat as they are!
