Gunpowder potato puffs
MAKES 15-16. HANDS-ON TIME 30 MIN, OVEN TIME 20-25 MIN, PLUS CHILLING
THE NIFTY NIBBLES
TREND Bombay cafŽ
MAKE AHEAD
Cover leftovers and keep chilled for up to 2 days. Warm to serve. Or open freeze, then wrap and keep in the freezer for up to 3 months. Defrost, then reheat until piping hot.
Peel and chop 300g floury potatoes into 2cm pieces, put in a pan of salted water, then boil for 5 minutes or until just tender. Drain and leave to steam dry. Melt 25g butter in a pan and gently fry 1 tsp each crushed coriander seeds, cumin seeds and fennel seeds until fragrant.
Add the potatoes and mix to a rough mash, then leave to cool. Stir in 3 chopped spring onions, 1 chopped green chilli, a handful of chopped fresh coriander and plenty of salt and pepper.
Roll out a 500g puff pastry block on a floured surface to about 3mm thick, then stamp out 15-16 x 10cm circles, re-rolling as needed. Put 1 tbsp potato mixture in the centre of each one, brush the pastry edges with beaten egg, then fold in half to enclose the filling. Press the edges with a fork to seal. Brush with more beaten egg and sprinkle with nigella seeds. Chill for 20 minutes, then bake at 200°C/180°C fan/gas 6 for 20-25 minutes until golden and puffed. Serve with mango chutney for dipping.
PER SERVING (FOR 16) 152kcals, 9.2g fat (4.6g saturated), 2.8g protein, 13.8g carbs (0.6g sugars), 0.4g salt, 1.2g fibre