Marsala Pasties

Ingredients

4 Large potatoes, peeled and quartered 

1 Brown onion, finely chopped
2 Tblsps of ghee  
1 Tspn cumin seeds  
1 Tspn mustard seeds  
1 Tspn turmeric 
1 Tblspn grated ginger  
3 Cooked chorizo sausages, cut into small bite size pieces (optional)
¼ Bunch of spinach  
6 Button mushrooms, diced  
1 Finely chopped green chili  
1/2 Tspn salt (adjust to taste)  
1 Tblspn lemon juice  
2 Tblspn chopped coriander  
4 Sheets of short crust pastry  
¼ Cup milk (for brushing)

Method 
Boil the potatoes until they are soft and set aside to cool. In the meantime, preheat the oven to 210 degrees Celsius.  

Roughly mash the potatoes. Heat the ghee in a frying pan on medium high until hot & smoking. Add the cumin and mustard seeds. As the seeds crack, add the chopped onion and turmeric. Fry on medium heat for 2 minutes, stirring occasionally.  

Next, add the ginger and chopped chorizo, fry for a further 2 minutes on a medium heat. Add potatoes, spinach, mushrooms, green chili and salt. Stir-fry for 2 minutes.  

Add lemon juice and coriander while folding through mixture carefully. Take the mixture off the heat and set aside to cool. 

Meanwhile, Cut four 12cm (diameter) rounds from each shortcrust pastry sheet. Spoon 2 tablespoons of potato mixture onto the top half of each round. 

 Brush pastry edges with water to seal. Bring pastry edges together to form a semi-circle. Pinch edges to seal and form frills.

Place pasties on a lined baking tray. Brush with milk and bake for 18 to 20 minutes or until golden. 

Serve with a sweet chutney.