- Prep Time:10m
- Cook Time:30m
- Total Time:40m
- Serves: 4
For the filling
- 1/4 c onions, chopped
- 1/4 c green bell pepper (capsicum), chopped
- 1/4 c corn kernels, cooked
- 1/4 c carrots, chopped and cooked
- 1/4 c green peas, cooked
- 1/2 c potatoes, chopped and cooked
- 1 tsp. oil
- 1/4 tsp. cumin seeds
- 1/4 tsp. turmeric powder
- 1/2 tsp. red chilli powder
- Salt, to taste
- a pinch of cumin powder
- 1/4 tsp. garam masala
- A small splash of lime juice
- 4 mint leaves, chopped
- A handful of chopped fresh coriander
For the puffs
- 1 sheet of puff pastry (I use pepperidge farms)
- Milk wash
Make the filling
- Heat oil in a pan and temper cumin seeds. Add chopped onions and cook till slightly soft.
- Add chopped bell pepper, carrots, corn, peas and potatoes. Sauté for a minute.
- Add red chilli powder, turmeric, cumin powder and garam masala. Stir in the chopped mint leaves.
- Cover and cook for about 5 minutes to soften, maybe sprinkle a bit of water to help. Remove from heat and let cool completely. Stir in the chopped coriander. Set aside.
Shape the mummies
- Thaw out the puff pastry sheet according to package instructions. Roll out to smooth the crease. It should now measure 9.5" x 11".
- Place two corn kernels for eyes. Brush with milk.
- Cut pastry sheet into 4 squares. Draw a light crease to divide each piece into thirds. (See image above).
- Preheat oven to 400°F / 200°C. Line a small baking tray with foil.
- Cut the outer thirds into thin strips. Place filling in the center. Fold the strips over each other, alternating left and right. Stretch the strips to reach the other side and tuck it under. Remember to leave a space for the eyes.
- Bake at 400°F / 200°C for 15-20 minutes until golden brown on the tops.
- Transfer to a wire rack to cool slightly. Serve warm.
- Reheat in a 200°F / 90°C oven for 10 minutes to reheat the pastries.