Stone Soup

Ingredients

• 1 package (2 sheets) puff pastry, thawed
• 2 large potatoes, boiled and diced
• 1/2 cup peas
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tbsp grated ginger
• 1 large egg, beaten

Make it

1. Sizzle cumin in oil, add ginger, potatoes, peas, garam masala and salt and cook 3 minutes; cool.
2. Heat oven to 400°F. Cut pastry into squares, fill, fold into triangles and seal with a fork.
3. Brush with egg and bake 20 minutes until puffed and deep golden.