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1
Warm the oil in a large saucepan.
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2
Once hot, add the chopped onions, garlic, curry powder, lime zest and juice, simmering gently until softened, allowing the onions to slightly colour.
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3
Once at this stage, season with salt, pepper and a generous pinch of sugar.
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4
Meanwhile, peel the cooked potatoes and cut into 1 cm dice, seasoning with salt and pepper.
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5
Stir the cooked potatoes into the cooked onions, allowing them to slightly break, but still maintaining some texture.
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6
Re-check for seasonings and leave to cool.
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7
Roll the pastry sheets so they are a little thinner and approx 1-2 times their original size.
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8
Allow to rest for 15 minutes in the refrigerator.
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9
Divide each of the rolled pastry sheets into 6-8 squares, saving any trimmings.
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10
Brush the border of each square with a little of the beaten egg.
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11
Divide and place a tablespoon of the potato mix onto 1 half of each folding over the remaining half and sealing each together.
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12
Refrigerate to rest and firm.
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13
The pastry trimmings can now be re-rolled, dividing the sheet into more squares, and continue as above.
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14
Once firm, using a round cutter, trim to achieve a pasty or turnover semi-circle shape, leaving a slight border around each.
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15
These can now be brushed with the remaining beaten egg before baking at 180C-190C in a fan assisted oven for approx 30-35 minutes or until a crisp golden brown.
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16
The puffs are now ready to serve with the mango dip.
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17
To make the mango yoghurt dip, simply blitz all of the ingredients together in a blender until smooth.
