These Potato Puffs are easy to make and so delicious to eat. Nice and crunchy pastry on the outside, with a spicy potato filling, it’ll be a hit. Perfect as a starter, or make them even smaller for a spicy hit to your afternoon tea.
Prep time: 20 minutes
Cooking time: 45 minutes
- 1 capsicum, sliced
- 2 long red chilies
- 4 cloves garlic
- 1 small tomato, halved
- 1 tsp ground cumin
- 2 tsp ground fennel
- 2 tsp coriander seeds
- ¾ cup coriander leaves
- 1 tbsp olive oil
- salt and pepper to season
- 500 g potato, boiled and chopped
- 40 g red onion, sliced
- 2 cloves garlic
- 1 sprig of curry leaves
- 1 tsp oil
- 3 tbsp harissa paste
- ¼ cup coriander
- 4 sheets of puff pastry
- sesame seeds to garnish
- 1 egg
- Pre-heat the oven to 150 degrees Celsius
- First, make the harissa paste. Place the capsicum, chilies, garlic and tomato on a roasting pan, season with salt and pepper and place in oven for 50 – 60 minutes. Keep an eye on the garlic to make sure it doesn’t burn.
- Remove from oven and pulse in a food processor with ground cumin, fennel, coriander seeds and coriander. Stir in the olive oil to combine. Taste the harissa and add more seasoning or spices as desired.
- To make the potato filling, place the oil, onion, garlic and curry leaves in a saucepan over medium heat. Cook until the onions wilt and garlic starts to brown. Then add the potato and harissa paste and mix well. Add the coriander, and season the mixture with salt and pepper.
- To make the puffs, cut a pastry sheet into 4 squares. Place some potato mixture in the middle of the pastry square, fold it in half, and press down with the tip of a fork to seal the edges.
- Fill the pastries until the filling is used up. Place the puffs on a tray lined with baking paper. Wash with the egg, drizzle some sesame seeds over the puffs and bake in the oven for 20-25 minutes or until the pastry is brown.
- Serve warm, dipped in your favorite sauce.
- Leftover harissa can be stored in the fridge for up to a week or frozen for a month.
Recipe and photography by Thooha Adley