1 tablespoon fresh coriander, chopped fine (or mint leaves)
2 cups of plain flour
1/2 teaspoon salt
125 g of frozen butter, cut into squares
1/3 very cold cup of water
1 egg yolk, little whipped
heat the ghee in a frying pan and chop the onion, garlic and ginger until softened. Add the chilli, mustard, cumin, cilantro, turmeric, Salt. potatoes and water and cook it 10 minutes. Add peas, lemon juice and coriander and cook 5 more minutes. Cool.
To make the puff pastry
Beat the flour, salt and butter in a bowl until the mixture looks migod. Add enough water to make a smooth dough, work it briefly on a floured surface, wrap it in plastic and metal in the fridge 20 minutes.
Preheat oven to 180" C. Divide the puff pastry in two; stretch them with the roller on a floured surface until it has 3 mm thick each. Cutting rounds of 12 cm in diameter.
Put 2 teaspoons of stuffing in the center of each round, fold them in half and crush the edges so they stick together. Put the dumplings on a baking sheet, paint them with egg yolk and bake them between 15 and 20 minutes.
Prepare them a few hours early and store them in the fridge. Cook them just before serving.
puff pastry can also be prepared in blender; put it down in short bursts and watch not overscay and get too hard.
Recipes easy to https://recetasdecocinafaciles.NET /