Ingredients You’ll Need
(Makes 6 parcels)
Filling:
2 medium potatoes (Russet or Yukon Gold), peeled and diced into ½-inch cubes (~1 lb)
2 tbsp mild curry powder (or garam masala for warmth)
½ cup frozen peas (no need to thaw)
⅓ cup plain Greek yogurt or sour cream
Salt & black pepper to taste
1 tbsp oil or butter (optional, for sautéing)
Assembly:
1 sheet frozen puff pastry, thawed
1 egg + 1 tbsp water (for egg wash—optional but recommended)
💡 Pro Tip: Use mild curry powder—hot versions can overpower the delicate pastry.
Step-by-Step Instructions
1. Cook the Filling
Boil diced potatoes in salted water 8–10 minutes until just tender. Drain well.
(Optional): Sauté potatoes in oil/butter with curry powder for 2 mins to deepen flavor.
In a bowl, mix warm potatoes, peas, yogurt, curry powder, salt, and pepper. Let cool slightly.
2. Prep the Pastry
Roll out thawed puff pastry on a floured surface to smooth seams.
Cut into 6 equal rectangles (about 4×5 inches).
3. Fill & Fold
Spoon 2–3 tbsp filling onto one half of each rectangle.
Brush edges with water. Fold pastry over filling to form a rectangle.
Press edges with a fork to seal tightly (prevents leaks!).
