Samosa Swirls

Ingredients

• 750g white potatoes, peeled, boiled, and mashed
• 100g peas, roughly mashed
• 3 spring onions, finely sliced
• 2 sprigs mint, leave only, finely chopped
• 4 sprigs coriander, finely chopped
• 3 tbsp panch phoran whole spice mix
• 1 tbsp ground coriander
• 2-3 tsp salt
• ½ tsp turmeric
• 150-200ml non-dairy milk
• 2 tbsp vegetable oil
• 2 tbsp black onion seeds
• 1 x 325g pack ready rolled puff pastry

Method

1. Preheat the oven to 200°C / fan 180°C / gas 6.
2. Heat a medium frying pan, on a medium heat. Toast the panch phoran spices for 30 seconds. This will temper the spices. When they start to be aromatic, add the ground coriander and temper for another 10 seconds.
3. In a large bowl, add the mashed potato, peas, spring onions, fresh chopped herbs, tempered spices and salt. Mix thoroughly and season to taste. Add a splash of milk if the mix is difficult to stir.
4. Open out the puff pastry on a hard worksurface, using the paper liner from the packet underneath. Spread the samosa mix out to cover the pastry leaving 1cm empty on one of the long sides.
5. Brush the surplus pastry with milk.
6. Starting opposite the surplus pastry edge, roll the pastry up and press lightly to seal.
7. With a sharp knife, to squash the pastry roll, slice into 2.5cm / 3 cm pieces. Making 12-15 pieces.
8. Leaving a few centimetres between each piece, place cut side down on a baking tray covered with greaseproof paper. Use 2 trays if necessary.
9. In a small bowl, add the turmeric to 100ml of the plant milk and 2 tbsp of oil mix well. Brush the swirls all over the top and sides, sprinkle with the black onion seeds.
10. Bake for 12-15 minutes. Turn each piece over then bake for a further 3-5 minutes until golden brown all over.
11. Transfer to a cooling rack to cool slightly before serving.