Aloo Keema Puff Triangles with Mint Yogurt Dip

Method

1. Chop the onion small and the ginger and garlic finely. Peel the potatoes and cut into tiny 5 mm dice. Heat the oil in a 20 cm frying pan over medium heat and cook the onion, ginger and garlic for 5 min, until the onion is golden.

   Add in this stepVegetable oil 1½ tbspOnion ½Fresh ginger 5 gGarlic cloves 2

   medium heat

2. Add the mince and potatoes and cook over medium-high heat for 5 min until no pink remains. Add the garam masala, chilli powder, salt, water and peas, cover and cook over low heat for 8 min, until the potato is soft and the pan dry. Stir in the chopped coriander, spread on a wide plate and cool completely (a warm filling melts the butter in the pastry and stops it puffing).

   Add in this stepBeef mince 150 gPotatoes 120 gGaram masala 1 tspRed chilli powder ½ tspSalt ½ tspWater 50 mlFrozen peas 40 gFresh coriander (cilantro) 5 g

   medium-high heat→low heat

3. Preheat the oven to 200 °C and line a baking tray with baking paper. Cut the puff pastry into 10 cm squares (3 per serving). Pastry puffs best when it's cold, so if you work slowly, pop it back in the fridge for a few minutes.

   Add in this stepPuff pastry (thawed) 240 g

   oven

4. Put a spoonful of cooled filling in the centre of each square, brush the edges lightly with water and fold corner to corner into a triangle. Seal the edges with a fork and space them out on the tray. Brush the tops with beaten egg (keep it off the cut edges so they rise), sprinkle with nigella seeds and cut a small slit in each.

   Add in this stepEgg (for glazing) 1Nigella seeds (kalonji) or sesame seeds ½ tsp

5. Bake on the middle shelf for 18 min, until well risen and deep golden on top and underneath. If the bottoms look pale, give them a few more minutes.

6. While they bake, finely chop the mint and stir it into the yogurt with a small pinch of salt (extra). Let the triangles cool for 5 minutes and serve warm with the dip.

   Add in this stepThick plain yogurt 120 gFresh mint 5 g