Burlesque Womens Institute

Ginger Snaps · Joined: 18 Jan 2008 Posts: 218 Location: Brighton

some veg or sunflower oil
1/2 teaspoon mustard seeds
fresh ginger peeled and finely chopped
1tbsp coriander powder
1tsp cumin powder
1/2 tsp red chilli powder
1/2 or 3/4 tsp garam masala
1-2tsp dried mango powder
fresh chopped coriander leaves (as required)
finely chopped onion
small cup Frozen peas
2 medium potatoes finely chopped and just about cooked (leave slightly aldente, dont let them get too mushy)
1 carrot finely chopped

1 packet Filo pastry
5 tbsp melted real butter
Nigella seeds to sprinkle on final product

Heat the oil, fry the mustard seeds for 10 seconds or until they pop. The Throw in the rest of the powdered spices. Add onion and ginger cook for 2 minutes on high heat. Add the peas and a splash of water then throw in th e potatoes. Cook for 2-3 mins then add the coriander. Taste and adjust as required.

Preheat oven to 200 degrees or 400F or gas mark 6. Unroll the pastry, put on a layer of cling film and cover it with a damp teatowel when not in use to avoid it drying out.

Lay the first strip of pastry flat on a clean surface and brush with melted butter. Fold ithe pastry in half lengthways. Get a spoon and put a scoop if it in the top corner, then fold the pastry over to get a triangle. Right corner diagonally to the left. Fold again along the upper crease of the triangle. Brush a little more butter on and keep folding all the way to the end. Brush the outside of your triangle with butter then scatter with nigella seeds.

Line a baking tray with greaseproof paper and line them all up on the tray. Bake in over for 30-35 mins, turning half way through.

Yum!

Ginger Snaps · Joined: 18 Jan 2008 Posts: 218 Location: Brighton

Oops! I forgot about the carrots! You need to par boil them , then flang them in with the peas and potatoes!