Curried potato pastries

Serve these pastries as a delicious evening snack
Ingredients

300g potatoes, peeled and cut into small chunks
100g frozen peas
2 tsp oil
1 onion, sliced
1-2 tsp curry paste (any type)
1 tsp black mustard seeds
juice ½ lemon
handful coriander, chopped
375g pack ready-rolled puff pastry
1 egg, beaten

Method

Take a large pan of water, heat to until it boils. Add the potatoes in it and cook for 8 minutes until it looks soft. Look it carefully and add the one pease 1 minute before the end of cooking time. Drain then set aside.

Now take oil and heat it in frying pan. Put onion and fry it until soft and slightly colored. Now add curry paste, and mustard seeds, fry it for a few minutes more until the mixture smells fragrant. Carefully stir in the potatoes and peas, trying not to mash them. After all, add the lemon juice and coriander, then leave to cool.

Now lets go towards final steps:- Heat oven to 200C/fan 180C/gas 6 and unroll the pastry rectang,e place on a floured surface with the long side towards you and roll it out a little more to make it into a square shpae. Cut it into 4 squares, cut each one in half so you have 8 long rectangles. Take 4 from it and place them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel. Brush with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of chutney.

Bake at preheated oven at 200C for about 25-30 minutes or until golden brown