Veg Aloo Patties
The classic Indian railway-station veg patty — flaky puff pastry parcels filled with a spiced potato-corn-capsicum masala. The tomato ketchup and schezwan in the filling add the unmistakable street-style tang.
Per serving
Ingredients
- 500 gHome puff pastry, rolled and cut
- 6Medium potatoes, boiled
- 1/2 cupCapsicum, chopped
- 1/2 cupSweet corn (American corn), boiled
- 1/4 cupCheese, grated
- 1/2 tspMixed herbs
- 1 mediumOnion, finely chopped
- 2 tbspTomato ketchup
- 1/2 tspSchezwan sauce
- 2 tspGinger garlic paste (chilli optional)
- to tasteSalt
- to tasteBlack pepper
- 2 tspOil or butter
- 1 tbspMilk, to brush
Method
- 1
Heat the oil in a pan and sauté the chopped onion for 1 minute until soft. Add ginger garlic paste and stir 30 seconds.
- 2
Add the chopped capsicum and corn and stir-fry on high for 1 minute. Add the smashed boiled potatoes and mix until uniform.
- 3
Stir in tomato ketchup, schezwan sauce, mixed herbs, salt and pepper. Cook 2 minutes until the filling holds together but is not wet. Cool completely. Fold in the grated cheese.
- 4
Roll the chilled puff pastry into a 4 mm thick sheet and cut into 4-inch squares.
- 5
Place a heaped tablespoon of filling in the centre of each square. Brush the edges with water, bring two opposite corners together and seal into a triangle (or fold over into a rectangle parcel). Press the edges with a fork.
- 6
Place patties on a parchment-lined tray, brush tops with milk, and bake in a preheated 220°C convection oven for 12 to 15 minutes until deep golden and puffed. Serve hot with ketchup and mint chutney.