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1
Chop onion and place into a deeper pan with 1 tbsp oil or butter along with the garlic, seeds and chilli if you choose to use. Cook for 2 min covered stirring occasionally.
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2
Add the finely shaded leek and cook for a further 2 min covered.
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3
Add the curry powder, black pepper, salt, turmeric powder and the cubed potatoes. Stir well and add a drizzle or two of water or milk. Cook covered for 10 mins stirring from time to time.
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4
Add the cauliflower florets and the chopped leaves * ( see recipe notes ) and cook for another 6-7 min. Add the curry leaves slightly ripped.
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5
When the potatoes and the cauliflower are soft, it's ready. Grab a fork or a potato musher and partially mush some of the potatoes. You want some chunks too for texture so do not mush it completely. Mix
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6
Preheat the oven at 190*C. Place a parchment paper in a tray. I used 2 pizza trays.
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7
Place 7 pastry sheets on the parchment paper, brush slightly with a bit of oil or melted butter.
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8
Spoon 1/4 of the potato filling in the centre of the pastry in a shape that you like (I chose a round one this time). Place the other set of 7-8 sheets over this, brush with oil or butter and spoon the other 1/4 of the potato filling in a shape that corresponds to the one underneath and then fold the pastry over (the one from underneath too) forming a pie like round huge samosa. Repeat with the other.
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9
Give both another oil or butter brush over and place both in the preheated oven and bake for 30-40 min.
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10
When ready, take out of the oven, allow it to cool slightly and serve with some spring onions and chilli sprinkle. I like it with a mango pickle - very nice
