- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 30 minutes
- Effort: medium
For the filling
- 250 g potatoes, cubed
- 1 tsp turmeric
- 200 g asparagus
- 1 tsp coriander seeds
- 100 g canned chickpeas, drained and rinsed
- 1 tbsp chopped coriander leaves
- 100 ml vegetable stock
- 1 tsp curry powder
- 1 large cloves garlic, finely chopped
- 1 tbsp frozen peas, defrosted
- 1 tbsp vegetable oil
For the pastry parcels
- 250 g ready-rolled puff pastry
- 1 egg, beaten with a pinch of salt
- 1 tsp sesame seeds
For the korma-style sauce
- 2 tbsp vegetable oil
- 1 onion, thinly sliced
- 1 tbsp mild curry paste
- 65 g creamed coconut, cut from a block
- 100 ml vegetable stock, or water
- 300 g cherry tomatoes, halved
1. For the filling, cook the potatoes in boiling water with the turmeric until they are tender and yellow, about 8-10 minutes. Drain. Blanch the asparagus in boiling water for 2-3 minutes, then slice into 3cm lengths. Drain. Dry fry the coriander seeds in a small hot pan for a minute or so until starting to smell fragrant, then coarsely crush.
2. Mix the potatoes, asparagus and crushed seeds in a bowl with the remaining filling ingredients, except the tablespoon of vegetable oil. Heat oil in a large frying pan, add the filling and cook, stirring, for a couple of minutes until the mixture starts to break down. Leave the filling to cool.
3. Preheat the oven to 200C/gas 6. Unroll the pastry onto a lightly floured surface, then cut out 4 squares, each about 6cm x 6cm.
4. Shape the cooled filling into 4 balls, each about 100 -150g, and place one in the middle of each pastry square. Leave enough room around the spiced potato ball for the pastry to comfortably encase the filling.
5. Moisten the edges of each square with water, and using your hands, bring the pastry around the filling and roll it into a round ball. Lay the pastry balls on a baking tray with the sealed edges underneath. Brush them with the beaten egg, sprinkle over the sesame seeds, then bake for 25-30 minutes until puffy and golden.
6. Meanwhile, make the korma-style sauce. Heat the oil in a frying pan, add the onion then fry until soft and golden. Stir in the curry paste and coconut until it becomes smooth, then slacken with a little of the stock. Mix in the tomatoes and cook for a further 5 minutes. The sauce should have a similar consistency to chutney so you may need to add a bit more stock or water.
7. To serve, place one parcel on each plate and spoon the korma-style sauce around the edge.
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