Instructions

1. 1

   Warm the oil in a large saucepan. Once hot, add the chopped onions, garlic, curry powder, lime zest and juice, simmering gently until softened, allowing the onions to slightly colour.

   
   

2. 2

   Once at this stage, season with salt, pepper and a generous pinch of sugar. Meanwhile, peel the cooked potatoes and cut into 1 cm dice, seasoning with salt and pepper.

   
   

3. 3

   Stir the cooked potatoes into the cooked onions, allowing them to slightly break, but still maintaining some texture. Re-check for seasonings and leave to cool.

   
   

4. 4

   Roll the pastry sheets so they are a little thinner and approx 1-2 times their original size. Allow to rest for 15 minutes in the refrigerator.

   
   

5. 5

   Divide each of the rolled pastry sheets into 6-8 squares, saving any trimmings. Brush the border of each square with a little of the beaten egg.

   
   

6. 6

   Divide and place a tablespoon of the potato mix onto 1 half of each folding over the remaining half and sealing each together. Refrigerate to rest and firm. The pastry trimmings can now be re-rolled, dividing the sheet into more squares, and continue as above.

   
   

7. 7

   Once firm, using a round cutter, trim to achieve a pasty or turnover semi-circle shape, leaving a slight border around each.

   
   

8. 8

   These can now be brushed with the remaining beaten egg before baking at 180°C-190°C in a fan assisted oven for approx 30-35 minutes or until a crisp golden brown. The puffs are now ready to serve with the mango dip.

   
   

9. 9

   To make the mango yoghurt dip, simply blitz all of the ingredients together in a blender until smooth.