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Spiced Pea and Potato Rolls

Spiced Pea and Potato Rolls: Easy, Flavorful Comfort Snack

Spiced Pea and Potato Rolls are an easy-to-make vegetarian treat that impresses with savory spices and vibrant filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 6 rolls
Course: Appetizers
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups Potatoes Diced into 1-inch chunks
  • 1 teaspoon Cumin Seed Substitute with caraway seeds if desired
  • 1 teaspoon Black Mustard Seed Can be omitted if unavailable
  • 1 medium Red Onion Thinly sliced
  • 3 cloves Garlic Grated
  • 1 tablespoon Fresh Ginger Grated
  • 1 medium Green Chilli Chopped; adjust for spice preference
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander Can swap with Italian seasoning if unavailable
  • 1 teaspoon Garam Masala Essential for authentic taste
  • 1/2 teaspoon Ground Turmeric Omit if desired
  • 1/2 teaspoon Chilli Powder Adjust to taste
  • 2 cups Frozen Peas Can be replaced with fresh peas
  • 1 tablespoon Lime Pickle Substitute with lime juice if necessary
  • 1/4 cup Fresh Coriander Chopped
For the Pastry
  • 1 sheet Puff Pastry Store-bought for convenience
  • 1 large Egg For egg wash; use coconut oil for vegan option
  • 2 tablespoons Vegetable Oil For sautéing

Equipment

  • large sauté pan
  • pot
  • baking sheet
  • Rolling Pin
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Dice potatoes into 1-inch chunks. Slice red onion, grate garlic and ginger, chop green chili and fresh coriander.
  2. In a pot, boil salted water and cook diced potatoes for 10 minutes until tender. Drain and let steam dry.
  3. Heat vegetable oil in a sauté pan. Add cumin and black mustard seeds, frying for about 1 minute.
  4. Sauté sliced red onions for about 15 minutes until soft and caramelized.
  5. Stir in grated garlic and ginger, chopped green chili, and ground spices. Cook for 2 minutes, then mix in potatoes and peas.
  6. Preheat oven to 190°C (375°F). Beat an egg in a bowl; or mix coconut oil with turmeric for a vegan wash.
  7. Unroll puff pastry, cut into rectangles, and place a spoonful of filling on each.
  8. Seal rolls by folding over and pressing edges. Brush tops with egg wash or coconut oil.
  9. Chill in the fridge for 20 minutes. Bake for 15-20 minutes until golden brown.

Nutrition

Serving: 1rollCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 15mgCalcium: 10mgIron: 1mg

Notes

Rolls can be frozen uncooked and baked from frozen without thawing.

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