Ingredients

• 400g Potato
• ½ Lemon
• 50g Phyllo Sheets
• 2 tablespoons Unsalted Butter
• 1 tablespoon Olive Oil
• 150g Onion
• 1 Garlic Clove
• 1 tablespoon Ginger
• 2 teaspoons Ground Cumin
• 2 teaspoons Ground Coriander
• ½ teaspoon Ground Tumeric
• 1 teaspoon Chili Powder
• ½ teaspoon Salt
• 1 pinch Black Pepper
• 150g Frozen Peas

Tools

• Oven
• kCook Multi
• Baking sheet - 18 x 13"
• Kcook bowl
• Cutting board

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice onion into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add garlic clove to the kCook bowl
12. Cook with filler cap removed - 5 min, 120°C, speed 3
13. Then add ginger, ground cumin, ground coriander, ground turmeric, chili powder, salt and black pepper to the kCook bowl
14. Cook with filler cap removed - 10 min, 98°C, speed 3
15. Then add potato, frozen peas and lemon to the kCook bowl
16. Cook with filler cap removed - 5 min, 98°C, speed 3
17. Pre-heat oven - 190°C
18. Add phyllo sheets to a clean cutting board
19. Cut into rectangles
20. Spoon content of kCook bowl into pastry
21. Fold tightly
22. Seal
23. Transfer pastry to baking sheet
24. Brush with unsalted butter
25. Bake until golden brown - 15 min, 190°C
26. Serve

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