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1
Heat oil in large skillet on medium-high heat.
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2
Add next 4 ingredients; cook and stir 3 min.
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3
or until onions are crisp-tender.
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4
Stir in next 4 ingredients; cook 2 min., stirring frequently and mashing lightly with back of spoon.
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5
Remove from heat.
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6
Stir in coriander 6and 2 Tbsp.
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7
dressing.
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8
Refrigerate 15 min.
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9
Meanwhile, heat oven to 400 degrees F. Roll out 1 pastry block to 9-inch square on lightly floured surface; cut into 3 (3-inch wide) strips.
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10
Cut each strip into 3 (3-inch) squares.
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11
Dust squares lightly with flour; stack on plate.
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12
Repeat with remaining pastry block.
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13
Spoon about 1 Tbsp.
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14
potato mixture onto centre of each pastry square; fold diagonally in half.
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15
Firmly press edges together to seal.
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16
Place on baking sheet; brush with remaining dressing.
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17
Bake 18 to 20 min.
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18
or until crisp and golden brown.
