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Gunpowder Potato Puffs
Gunpowder Potato Puffs is a modern Fusion recipe for a classic snack of puff pastry patties with a spicy potato filling. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Gunpowder Potato Puffs.
prep time
30 minutes
cook time
25 minutes
Total Time:
55 minutes
Additional Time:
(+chilling)
Makes:
16
Rating: 
Tags : Spice RecipesFusion RecipesFusion Recipes
This recipe grew out of a competition with my brother to come up with new recipes whenever we met. This recipe was for Bonfire Night, November 5th based on Gunpowder Mash (potatoes with mustard) but blended with Indian flavours and presented as a puff pastry pastie.
Ingredients:
300g floury potatoes, peeled and sliced into 2cm pieces
25g butter
1 tsp cumin seeds, crushed
1 tsp fennel seeds, crushed
1 tsp coriander seeds, crushed
3 spring onions, chopped
1 green chilli, chopped
1/2 tsp mustard seeds
Handful chopped fresh coriander
500g block ready-made puff pastry
plain flour, for dusting
1 egg, beaten
1-2 tbsp nigella seeds
mango chutney, to serve (optional)
Method:
Put the potato pieces into a pan of salted water, then boil for 5 minutes or until just tender. Drain, return to the saucepan, add the lid and leave to steam dry.
Melt the butter in a pan and use to gently fry the cumin, fennel, mustard seeds and coriander seeds for about 2 minutes, or until fragrant. Add the potatoes and mix to a rough mash, then set aside to cool. Stir in the spring onions, chilli and fresh coriander and season with plenty of salt and freshly-ground black pepper.
Roll out the puff pastry on a lightly-floured work surface to about 3mm thick, then stamp out 15-16 x 10cm diameter circles, re-rolling as needed. Place 1 tbsp of the potato mixture in the centre of each one, brush the pastry edges with the beaten egg, then fold in half to enclose the filling.
Press the edges with the tines of a fork to seal. Brush with more egg and sprinkle with the nigella seeds. Chill for 20 minutes, then arrange on a greased baking tray, transfer to the centre of an oven pre-heated to 200°C/180°C fan/gas 6 and bake for 20-25 minutes until golden and puffed.
Serve with mango chutney for dipping.
