A Brixton street food favourite featured in London: The Cookbook
Ingredients (Makes 10-12)
400g plain flour
1 tsp salt, plus extra to season
50 ml cooking oil
½ tsp ground cumin
1 small onion, finely chopped
½ tsp red chilli powder
¼ tsp turmeric
3 medium potatoes, boiled and finely diced
75g frozen peas, thawed
2 tbsp chopped coriander
beaten egg, to glaze
Method
Mix the flour with the salt and 2 tsp of the oil.
Knead with water to form a smooth, soft dough.
Divide into golf-ball-sized balls, cover with a damp towel and leave for 20 minutes.
Heat the remaining oil, add the cumin and the onion and fry until it softens.
Stir in chilli powder, turmeric, potatoes, peas, mix well and season with salt.
Cook for a few minutes, stirring occasionally.
Stir in the coriander and set aside to cool to room temperature.
Preheat the oven to 200°C (Gas mark 7).
Lightly flour work surface and roll out dough to form flat circles about 5mm thick.
Place a heaped spoon of the filling onto each circle, leaving a border.
Brush the beaten egg around edge then fold over, sealing edges well.
Place the patties on one or two large, greased baking trays.
Bake in the oven for 20–25 minutes, until golden brown.
London: The Cookbook by Cara Frost-Sharratt, published by Frances Lincoln, an imprint of The Quarto Group
