Sri Lankan Curry Puffs - cooking recipe

Ingredients

4 sheets puff pastry
2 teaspoons mustard seeds
3 curry leaves, finely chopped
1/2 teaspoon turmeric
2 onions, finely chopped
3 medium potatoes, boiled until tender and cut into 1 cm cubes
100 g baby peas, boiled until tender
2 teaspoons garam masala
1 small green chili, finely chopped
2 tablespoons fresh coriander, finely chopped
1 egg, beaten
1 tablespoon oil
salt

Preparation

Heat oil in a large pan, add mustard seeds and when the pop add curry leaves and turmeric powder. Stir until fragrant.
Add onions and fry for 5 minutes or until translucent.
Add potatoes, peas, garam masala, green chilli, corinander and salt to taste. Mix well. Allow to cool.
Cut the pastry sheets into 10cm squares and place 1 tablespoon of filling in the middle of each square. Brush the edges with water and fold to form a triangle, pressing the edges with a fork to seal.
Arrange the triangles on a lined tray, brush with beaten egg and bake at 180C for 15 minutes or until the pastry is golden. Serve hot.