Aloo mutter wontons

It's not lost on me that I've been cooking with peas quite a bit lately. I blame it on accidental pea purchases resulting from not doing a thorough inventory prior to grocery shopping. While I would like nothing better than to make mutter paneer time and time again, I'm trying my best to diversify my offerings. While aloo mutter (potato and peas) is nothing new, I introduced a literal twist by stuffing aloo mutter into puff pastry and folding and twisting the diagonal corners together to create a wonton shape.

Ingredients:

  • Cooking spray (oil)
  • 4 medium potatoes, peeled
  • 1 medium onion, sliced
  • 4 garlic cloves, sliced
  • 1 jalapeno, diced
  • 1/2 tbsp red pepper flakes
  • 1 tbsp garam masala
  • 1/2 tsp turmeric
  • Salt
  • Pepper
  • 1/4 cup cilantro, roughly chopped
  • 1/2 cup frozen peas
  • 2 puff pastry shees
  • Green onions, sliced

Prep:

Preheat oven to 400F and spray a baking tray with cooking oil. Bring water to a boil, plop in potatoes, and cook until they are fork-tender. Thaw and cut puff pastry sheets into 2 inch squares. Saute onions in 1 tbsp oil until translucent, then add garlic, jalapeno, and spices. Cook until garlic is fragrant, then add the cilantro and peas. When peas soften, add boiled potatoes and mash them in with the mixture. Check seasoning, then add 1 heaping tsp of the mixture to the center of the puff pastry squares. Pull the diagonal corners together, pich together at the center, and twist slightly to seal the wontons. Place on baking tray and cook for 20-30 mins until the puff pastry is golden and flaky. Sprinkle with green onions and serve with a side of your favorite sauce or chutney. 

 Puff pastry wontons

Puff pastry wontons

 Puff pastry wontons

Puff pastry wontons