These gorgeous little pasties formed part of my mezze with the honey spiced aubergines from yesterday’s blogpost. They are light, sweet, spicy and very moreish. They would be great as part of a buffet instead of the sausage rolls or as little canapes with drinks, or even with afternoon tea. You will need to defrost the puff pastry in the fridge overnight so the pastry is cold when you roll it out and make the filling earlier in the day and leave it to cool.
Indian Spiced Sweet Potato Puffs Recipe
makes 8 (easily doubled) vegetarian
adapted from Flavour by Vicky Bhogal
- 1 sweet potato, scrubbed well & baked in its skin (or microwaved)
- 1 tbsp veg oil
- 1 tsp panch pooran
- 1 tsp mustard seeds (or onion seeds)
- 1 clove garlic finely chopped
- 1/2 onion finely chopped
- 1/2 tsp dried chilli flakes
- 1/2 tsp turmeric
- salt & pepper
- juice of 1/2 lemon
- a handful of chopped coriander
- 1/2 a 375 gr pack of puff pastry (defrosted in the fridge overnight)
- 1/2 tsp toasted cumin seeds
- 1 egg beaten
*Punch pooran is a whole spice mix made up from cumin, fennel, fenugreek, black mustard & onion seeds. It gives a great rounded flavour to any indian dishes & is available from East End Foods.
Bake the scrubbed sweet potato in its skin in a 200 degree oven for 40 mins to 1 hour or microwave for 7 to 10 mins depending on the size. Leave until cool enough to handle and roughly chop into about 1 cm cubes.
Heat the veg oil in a frying pan on a medium low heat and add the punch pooran & mustard/onion seeds. Fry until they start to pop and sizzle then add the onion & garlic and cook for a few minutes until softened. Stir in the chilli & turmeric, add the chopped sweet potato and stir to mix well with the spices. Cook for few more minutes then put the mixture in a bowl and add the salt, pepper, lemon juice & fresh coriander. Leave to cool.
Preheat the oven to 200 degrees. Take the block or sheet of puff pastry on a floured surface and roll it out to about 3mm thick. Sprinkle the cumin seeds evenly over the pastry and roll over them to press them into the pastry. Using a round cutter or small glass about 8 cm diameter cut out about 16 discs. You should get about 10 to start with then roll up the leftovers into a ball and roll out again cut out again and repeat as necessary until you have 16 discs.
Mix the beaten egg with a little water and brush around the edge of each disc. Carefully place about a heaped teaspoon of the mixture into the centre of eight discs then take the remaining discs and place them on top of the filling. Push the edges together with your fingers then seal round crimping with a fork to create a border.