Did someone here say crispy potato pockets? We'll definitely be there...
These little puff pastry pockets are filled with a samosa-inspired mix of potatoes, peas, onions and curry - our SUUR Love Craft Kraut gives the filling a little tart punch! The refreshing cucumber raita is delicious with it.
For 6 bags:
1 packet of puff pastry (here whole grain puff pastry, vegan from Moin Biobackwaren)
2 boiled potatoes, peeled
100 g frozen peas
1 red onion, peeled and diced
1 garlic clove, peeled and pressed
coconut oil
Cucumber Raita:
1/2 cucumber, grated
200 g coconut yoghurt
1 tsp mustard seeds
1 tsp cumin seeds
Salt, Lemon Juice, Chili Flakes
Heat some coconut oil in a pan and sauté the diced onions in it for a few minutes while stirring, add the garlic and fry for a few more minutes.
Mash the potatoes in the pan with a fork and stir in the peas as well. Put aside.
Cover each of the puff pastry sheets, which have been briefly defrosted according to the instructions on the packet, with 1-2 tablespoons of the filling and one tablespoon of SUUR Kraut. Brush the edges with some plant-based milk and fold over one corner and press firmly.
Brush the top of the pockets with plant-based milk and sprinkle with black sesame seeds. Cut with a sharp knife.
Now bake in the oven at about 200 °C for about 12 minutes according to the instructions on the packet.
Meanwhile, for the cucumber Rita, mix the grated cucumber with a little salt and leave to stand for about 10 minutes. Briefly toast the mustard seeds and cumin in a pan without fat until fragrant. Crush in a mortar. Squeeze the cucumber and mix with the coconut yoghurt and spices. Season to taste with salt, chilli and lemon juice.
Our SUUR Lemon Sriracha Hot Sauce goes well with this.
Bon appetit!