INGREDIENTS
Baby spinach leaves, wilted and chopped 200g pack (140g yield)
Petit Pois, defrosted 60g
Rapeseed oil 50g (+ 25g for wilting Spinach)
Yellow mustard seeds 3g
Asafoetida 2g (1/2 Tsp)
Garlic/Ginger paste (50/50 by weight) 40g
Paneer 200g, cut into long batons
Fresh Coriander, chopped 20g
Salt 3g
Potatoes, steamed and skins removed 550g (cooked weight)
1 Egg (for glazing)
1 Block of puff pastry
METHOD
Steam the potatoes, and allow to cool before removing the skins. (this can be prepared the day before)
Crush the cooked potatoes with your hands into a mixing bowl.
Season the potatoes with the salt, then add the coriander, peas and cooked spinach.
Heat the rapeseed oil in a frying pan then add the mustard and the asafoetida.
Wait until the mustard seeds begin to ‘pop’ then add the garlic ginger paste and the Wor Toon Curry powder. Cook out for a further minute.
Tip the tempered spiced oil over the potatoes, and combine with a spatula being careful not a break the potatoes up too much.
Chill until required.
Roll out your puff pastry into a long rectangle and arrange the potato mix down the centre.
Cut and arrange your Paneer batons down the length of the potato filling, pressing in slightly. You may have enough to make two rows.
Egg wash the pastry, then carefully roll the filling up. Brush with egg wash and allow to chill before baking,
(Nigella seeds, cumin seeds and sea salt can be sprinkled onto the pastry before baking if desired)