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1
Pre-heat the oven at 375 degree.
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2
Heat oil in a pan. Add turmeric powder, green chilies and onions along with the salt. Saute until the onions are translucent. Do not brown them.
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3
Add the potatoes along with coriander powder, red chili powder and the garam masala.
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4
With regular stirring, cook the potatoes until the mixture starts coming together.
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5
Now, add the lemon juice and coriander leaves. Stir to combine.
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6
Remove from heat and let the mixture completely cool.
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7
In a bowl, lightly beat the egg along with 1 Tbsp of water and keep aside.
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8
Line a baking tray with aluminum foil or parchment paper. Coat this with cooking spray. Set aside.
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9
Unfold the thawed pastry sheet on a lightly floured surface.
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10
If there are ridges in the pastry sheet, gently flatten them with a rolling pin.
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11
Cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
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12
Place about 2 Tbsp of potato mixture in the center of each square. I use an ice-cream scoop to make sure that al the patties have equal amount of filling.
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13
Brush all the four sides with the egg and water solution.
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14
Take the opposite sides of the square and fold to create a triangle. Seal the ends tight with your fingers. Then crimp them with a fork.
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15
Place the filled patties on the baking tray.
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16
Brush the tops and sides of these patties with the egg and water solution.
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17
With a knife, create a small slit on top of each pastry. This will help the steam to escape during the baking.
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18
Bake the patties on the medium rack of a pre-heated oven until they are golden brown in color and cooked through.
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19
Remove from the oven and serve hot with tomato ketchup.
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20
Enjoy these savory patties with your loved ones!
