Nids feuilletés aux pommes de terre épicées

Ingrédients

• 2 puff pastry sheets, thawed
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 medium potato, cut into small cubes
• 1/2 cup frozen peas, thawed
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• Pinch of salt and pepper, to taste
• 2 tsps mustard seeds
• 1 egg, beaten (for egg wash)
• Optional: Fresh parsley, chopped, for garnish

Préparation

1. 1

   Prepare the filling: Heat a skillet over medium heat and add mustard seeds. Once they begin to pop, add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.

2. 2

   Cook the potatoes and peas: Add the small potato cubes to the skillet and stir well. Cook for about 8-10 minutes until the potatoes are tender, stirring occasionally. Then add the thawed peas, turmeric powder, cumin powder, garam masala, salt, and pepper. Mix thoroughly and cook for another 2-3 minutes to incorporate flavors. Remove from heat and let the filling cool slightly.

3. 3

   Prepare the puff pastry baskets: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface and cut each sheet into 4 equal squares. Gently press each square into the wells of a muffin tin to form baskets.

4. 4

   Fill and seal: Spoon the cooled potato and pea filling evenly into each puff pastry basket. Brush the edges of the pastry with the beaten egg to help seal. Optionally, you can create little pastry lids with any leftover dough and brush them with egg wash.

5. 5

   Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up.

6. 6

   Garnish and serve: Remove the puff pastry baskets from the oven and allow them to cool slightly before removing from the tin. Garnish with chopped fresh parsley if desired and serve warm as a flavorful appetizer or snack.