Ingredients

• 250g Potato
• 150g Onion
• 1L Water
• 1 teaspoon Ground Turmeric
• 1 tablespoon Olive Oil
• 1 teaspoon Ground Cumin
• ½ teaspoon Fennel Seeds
• 1 teaspoon Ground Coriander
• 1 teaspoon Garam Masala
• 1 teaspoon Garlic Purée
• 1 teaspoon Ginger Purée
• 220g Black Pudding
• 120g Frozen Peas
• Phyllo Sheets as needed
• Vegetable Oil as needed

Tools

• Oven
• Parchment paper
• kCook Multi
• Kcook bowl
• Baking sheet - 18 x 13"
• Colander
• Work surface

Method

1. Fit thin slicing disc (4) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add potato, water and ground turmeric to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Cook with filler cap removed - 20 min, 94°C, speed 2
8. Drain content of kCook bowl into colander then set aside
9. Clean kCook bowl
10. Fit stir tool to kCook bowl
11. Add olive oil to the kCook bowl
12. Fit kCook bowl to kCook Multi
13. Attach lid to kCook bowl
14. Heat with filler cap removed - 140°C, speed 3
15. Turn direct prep attachment to position 1
16. Slice onion into the kCook bowl with direct prep attachment
17. Turn direct prep attachment to position 2
18. Add ground cumin, fennel seeds, ground coriander, garam masala, garlic purée and ginger purée to the kCook bowl
19. Cook with filler cap removed - 3 min, 120°C, speed 3
20. Then add black pudding to the kCook bowl
21. Cook with filler cap removed - 3 min, 120°C, speed 3
22. Then add frozen peas to the kCook bowl
23. Transfer potatoes to kCook bowl
24. Stir with filler cap removed - 30 sec, speed 4
25. Pre-heat oven - 200°C
26. Line a clean baking sheet with parchment paper
27. Add phyllo sheets to a clean work surface
28. Cut into rectangles
29. Transfer content of kCook bowl to pastry
30. Fold the top corner over the filling down to the bottom edge to make a triangle
31. Fold again along the upper crease of the triangle
32. Keep folding along the pastry, making sure to keep the triangle shape
33. Transfer pastry to baking sheet
34. Brush with vegetable oil
35. Bake - 12 min
36. Serve

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