Gunpowder potato puffs

Ingreadient

• 300g floury potatoes, peeled and chopped into 2cm pieces
• 25g butter
• 1 tsp crushed cumin seeds
• 1 tsp crushed fennel seeds
• 1 tsp crushed coriander seeds
• 3 spring onions, chopped
• 1 green chilli, chopped
• Handful chopped fresh coriander
• 500g block ready-made puff pastry
• plain flour, for dusting
• 1 egg, beaten
• 1-2 tbsp nigella seeds
• Mango chutney, to serve (optional)

Instruction

1. Put the potatoes into a pan of salted water, then boil for 5 minutes or until just tender. Drain and leave to steam dry.
2. Melt the butter  in a pan and gently fry the cumin, fennel and coriander seeds  until fragrant. Add the potatoes and mix to a rough mash, then leave to cool. Stir in the spring onions,  chilli and fresh coriander and season with plenty of salt and pepper.
3. Roll out the puff pastry on a floured surface to about 3mm thick, then stamp out 15-16 x 10cm circles, re-rolling as needed. Put 1 tbsp potato mixture in the centre of each one, brush the pastry edges with the beaten egg, then fold in half to enclose the filling. Press the edges with a fork to seal. Brush with more egg and sprinkle with the nigella seeds. Chill for 20 minutes, then bake at 200°C/180°C fan/gas 6 for 20-25 minutes until golden and puffed. Serve with mango chutney for dipping.