Recipes

a. Place cilantro leaves and chili in a food processor, pulse until coarsely chopped. Add ginger, cumin, garam masala, lemon juice, sugar and yogurt. Pulse until mixed. Season with salt and pepper. Transfer to a reusable container and refrigerate until ready to use.

b. Peel and cut potatoes into ½″ pieces. Boil until fork tender, 10 minutes. Strain from liquid and cool. Roughly chop once cooled.

c. In a medium saucepan on medium high heat, add oil and toast cumin seeds, coriander seeds, and fennel seeds until fragrant, 3 minutes. Stir in onions, ginger, chili and peas, cook 2 minutes. Add lemon juice, turmeric, and garam masala. Remove from heat and transfer into a bowl; add potatoes and cilantro, mix until fully combined.

d. Line 2 baking trays with parchment paper.

a. Working with 1 pastry square at a time.

b. Cut pastry into desired shape. (see notes below)

c. Place 1 tbsp. of mixture onto pastry.

d. Fold pastry over mixture and seal using fork tines or by pressing pastry between fingers.

e. Transfer to parchment-lined baking tray and brush with egg wash.

Bake in preheated 400ºF oven for 20-25 minutes until deep golden brown.

Serve with cilantro yogurt and tamarind sauce.

*Optional – Spread some green chutney and sweet tamarind chutney in the center before
adding the filling if you wish to.
*Optional – You can also add some grated cheese on top of the filling.

Cutting Tips:

• Pastry can be cut into 6″ round, folding pastry in half over filling creating half-moon shape.
• Cut pastry on a diagonal and fold over filling to create a triangular pastry shape.
• Cut rounds and sandwich filling between the two pastry circles to create a round pocket.
• Cut pastry in half creating into two rectangular pieces. Fold pastry over filling to create a mini square pocket.