Although these were good, they involved a lot of faffing around and I think the next time I would make them with the ready prepared Spanish “empanadilla” cases that you can buy. That way the pastry is thinner and not so flimsy. This is a Jamie Oliver recipe and what I liked about it was that they were baked in the oven and could be cooked in the bread oven at the same time as the onion bhajis.
1 cup frozen peas
250g cauliflower, cut into small pieces
400g potatoes, cut into 1cm cubes
1 medium onion, finely chopped
3 cloves garlic, crushed
1/4 teaspoon chill powder
1/2 teaspoon fennel seeds, ground
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon garam masala
juice from 1/2 lemon
fresh coriander, chopped
Boil some salted water in a saucepan. Add the potatoes and cook for 10 minutes before adding the cauliflower for another 5 minutes, and then the peas for a final minute.
Then heat some groundnut oil in a frying pan and gently fry the onion and cumin. Add the garlic and all the spices and heat through for a couple of minutes.
Stir the cooked vegetables into the onion and spice mixture and mix well.
Use two of the empanadilla cases and put a spoonful of the mixture on each one and then cover with another and seal the edges with a fork. Transfer onto a baking tray and brush with oil. Cook in the oven for 30-40 minutes until golden.