Potato Puff Pastry - Desi version

1 container Pepperidge Farm Puff Pastry sheets (2 sheets)
2 medium sized boiled, peeled and mashed potatoes
Ground or well cut Green chilis, Coriander
Baghar basics
Salt

1. In a pan, heat oil and after baghar (with hing - South Indian style!), saute ground chilis and coriander mixture for a minute or less.  Add turmeric powder.

2.  Add mashed potatoes and salt to taste.

3.  Let the mixture be on the stove for 4-5 minutes.  Mix often, especially if like I do, 1 tsp or less of oil is being used.

4.  Thaw puff pastry sheets for 30-40 minutes.  If you thaw more, the sheet gets mushy.  Thaw less and you break the sheet.  This is something you learn as you go.  :)

4.  Spread aloo bhaji in the center part of the pastry sheet and fold in the other two sides towards center.

5. Pre-heat oven to 400F.  On an aluminum foil in an oven tray, spray Pam or such non-sticking cooking oil. Place bhaji filled pastry sheets and...

6. Very important - Cut the pastry sheet to size you desire.  Once baked, there's no way you get decent looking pieces.

 

 

 

Any type of ketchup or chutney goes well with this pastry.  Or just as it is.

 

Variations -> Add ground mint leaves along with green chilis and coriander.  Or, potato bhaji can be replaced with tomato, mint mixture.  Mixed vegetables (peas, potato, green beans, tomato, sweet corn) is another option.