Aloo Satni and Cheese Pastries
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1 kg white potatoes
  • 2 small red onions
  • handful of coriander (be generous with this)
  • 6 - 8 green chillies (adjust to taste)
  • 250g mature cheddar
  • 2 tbsp whole coriander seeds
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp chilli powder (optional for extra spice, I didn't end  up adding this)
  • ¾ - 1 tsp salt (adjust to taste)
  • 4 x ready rolled puff pastry (if you halve the filling recipe you'll only need 2 rolls)
  • 1 egg for sealing and egg washing
Method
  1. Start by bringing a half filled pan of cold water to boil, once this is at a rolling boil (rapidly bubbling) add 1 tsp salt.
  2. While the water is coming to a boil, peel and roughly cut the potatoes into smaller pieces.
  3. Add the cut rinsed potatoes to the salted boiling water and cook for 10 - 12 mins until soft and cooked through.
  4. While the potatoes cook prep the remaining ingredients, peel and finely slice and dice 2 red onions, chop a handful of coriander.
  5. Finely chop 6 - 8 green chillies, I ended up using only 6 as these were fairly spicy.
  6. Using a pestle and mortar lightly pound 2 tbsp of whole coriander seeds.
  7. Grate 250g of mature cheddar.
  8. Once the potatoes are cooked, drain and cool them before mashing. I would recommend keeping the potatoes a little chunky and NOT mashing till completely smooth, hopefully this will help prevent the filling from leaking when baking the pastries.
  9. In a large bowl place the diced red onions, chopped coriander and green chillies, to this add ¾ - 1 tsp of salt (adjust to taste).
  10. Using your hands mix this well until the juices from the ingredients start to flow. If you're not used to handling green chillies like this, you may want to wear gloves in case your hands burn afterwards.
  11. Keep mixing and squeezing these 3 ingredients till the mixture is moist, squeeze out as much liquid as you can and discard.
  12. Now add the mashed potatoes and ½ tsp coriander powder.
  13. Add ½ tsp cumin powder and 2 tbsp of pounded coriander seeds.
  14. Mix everything together.
  15. At this point have a taste and adjust the salt if you need to. I didn't feel like I wanted any more spice so decided against adding the chilli powder but you may add this should you want a bit more heat.
  16. Add ½ tsp cumin powder and 2 tbsp of pounded coriander seeds.
  17. Mix everything together.
  18. At this point have a taste and adjust the salt if you need to. I didn't feel like I wanted any more spice so decided against adding the chilli powder but you may add this should you want a bit more heat.
  19. Using a knife or pizza cutter (this is my kitchen hack for cutting pastry, so much easier), first cut the pastry lengthwise into 3 equal strips.
  20. Next cut the pastry width wise and cut into 5 equal strips. You should have 15 squares in total.
  21. Applying egg to seal the pastries is quicker and less messy when there is no filling in the pastry, so use a brush and apply whisked egg to two sides of each square.
  22. The bottom left hand photo shows you how to apply the egg to the squares.
  23. Add a small amount of filling to each square (about 1 tsp).
  24. Pull over the other side of the pastry and then crimp down the edges using a fork.
  25. Using the fork poke some holes into the top of each pastry too.
  26. Brush the tops of each pastry with egg wash, this add a lovely golden colour to the tops of the pastries.
  27. I place my pastries on flexible chopping boards to freeze, they make releasing the pastries much easier when frozen and rock hard. Leave to freeze overnight.
  28. Once frozen, I place the pastries in resealable bags and take out what I need when baking.
  29. When you're ready to bake, place the pastries on a baking tray with some greaseproof paper underneath.
  30. Bake in a preheated oven at 220℃, 200℃ fan oven or gas mark 7 for 15 - 20 mins. Keep an eye on them as they bake and if you notice any of the filling starting to leak, just take the pastries out.
  31. You may grill the tops under a grill/broiler if you want them to be more golden on top.
  32. These pastries are delicious served just as or with some sauce for dipping. They can be eaten hot or cold and are perfect for parties or picnics.
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/aloo-satni-and-cheese-pastries/