Vegetarian Parcels

By: Isabel Robson
Serves: 6/8
Preparation: 40 minutes

Ingredients:
500g Puff pastry
2 Small potatoes (boiled)
2 Free range eggs
2 tsp fresh coriander (chopped)
1/2 tsp turmeric powder
1/2 tsp French mustard
1 tsp sesame seeds
1 tsp corn flour
2 tsp Olive oil
10 Chili seeds
10 Caraway seeds
1/2 Sweet red pepper
1 Garlic clove

• Blend chopped red pepper, chili seeds, caraway seeds, mustard, garlic, turmeric with olive oil into a thick custard.
• Add pre-boiled potatoes, 1 egg, flour, coriander, salt, pepper and blend again until mixture is as thick as mayonnaise.
• Chill mixture in the fridge and turn oven on to 220 degrees Celsius.
•  Roll out pastry about 0.5 cm thick or as thin as you can without splitting the pastry.
• Cut into 8 cm squares (3,5 inches).
• Make egg wash with 1 beaten egg and mix with 2 tsp olive oil.
• Place 1 tsp of the mixture in the middle of the pastry square and brush the square corners with egg wash.
• Bring the square corners together and upwards, pressing gently to seal the sides.
• Repeat the process until mixture/pastry runs out.
• Place the pastry parcels in a pre-greased oven tray.  Sprinkle tray with flour to avoid pastry sticking to the base.
• Brush parcels with the remaining egg wash and ensure parcels are spaced apart as pastry will expand.
• Bake in the oven at 220 degrees Celsius for about 20 minutes or until golden brown.
• Serve hot or cold.