Indian bakery veg puff

Step 1: Heat 1 tbsp vegetable oil in a frying pan over a medium heat and add ½ tsp cumin seeds. When the seeds sizzle, add 1 onion and 1 tsp ginger and cook for 5 minutes, until soft and golden at the edges.

Step 2: Add 1 carrot and 3 ½ oz frozen peas with a splash of water, cover and cook for 5 minutes, until the carrot is tender.

Step 3: Stir in ¼ tsp ground turmeric, ½ tsp garam masala, ¼ tsp Kashmiri chilli powder and ¾ tsp salt, then add 12 ½ oz potatoes and 2 tbsp fresh coriander and mix until evenly yellow. Spread on a plate and cool completely, about 20 minutes.

Step 4: Heat the oven to 400°F (fan 350°F) and line two baking trays. Cut each sheet of 1 ⅜ lb all-butter puff pastry into 4 rectangles. Spoon filling onto one half of each, leaving a 1.5 cm border, brush the edges with 2 tbsp milk, fold over and press the edges with a fork to seal. Don't overfill: a split, leaking puff is the most common mistake.

Step 5: Lay the puffs on the trays, brush the tops with milk and chill for 10 minutes so the pastry firms up.

Step 6: Bake for 20–25 minutes, until puffed, deep golden and crisp underneath. Cool for 5 minutes, since the filling is very hot, and serve with 4 tbsp tomato ketchup.

Step 7: Cool leftovers, keep in the fridge for up to 2 days and reheat in a hot oven for 8 minutes until piping hot and crisp again.