This recipe from Louise Lennox is great for party canapés.
"Any time I have a party I make these. They can be eaten hot or cold – the ideal finger food"- Louise Lennox
Yield: Makes 24
- 1 large red onion
- 300g rooster potatoes
- 4 tablespoons rapeseed oil
- 200g chickpeas, drained and rinsed
- 1 tablespoon medium curry paste
- 250ml coconut cream
- 100g baby spinach leaves, washed
- 1 tablespoon nigella seeds, optional
- 500g hot water pastry
- 1 large egg, beaten with 2 tablespoons water
- 1 Finely dice the onion. Peel and cut the potatoes into small, 1cm cubes.
- 2 Heat the oil in a pan, add the onion and potato. Cook over a gentle heat for 10 minutes until the potatoes are just cooked through but not mushy. Add in the chickpeas.
- 3 Stir in the curry paste, cook for another two minutes and pour in the coconut cream. Then add the spinach leaves and nigella seeds. Cook for another two minutes, remove from the heat. Allow to cool completely. Make your hot water pastry as per the recipe.
- 4 While the hot water pastry dough is still warm, roll out into a lightly floured surface to a 40cm x 40cm rectangle. It must be rolled out warm or it will be very difficult to do. Cut into 24 equal 8cm squares. Take one square at a time and roll it until it is 10cm square. The pastry should be the thickness of a five cent coin. It is important to do this one by one because, as the pastry cools, it may crack when being filled and folded into a triangle.
- 5 Place one tablespoon of coconut curried potato filling in the middle. Brush the edges with the beaten egg. Then fold over to create a triangle. Pinch the edges together to seal.
- 6 Put onto a baking tray. Brush the remaining egg wash all over the pastry. Bake in a preheated oven at 200ºC/gas mark 6 for 15-20 minutes.
TIP: This can be made and frozen up to three months in advance.