ingredients
makes 32
2 packets naan bread mix
5/8 cup sweet potato, finely diced
5/8 cup pumpkin, finely diced
5/8 cup frozen peas, thawed
1 cup chopped fresh cilantro
2 tablespoons mango chutney
1 teaspoon curry powder
1/2 teaspoon garam masala
1 teaspoon crushed fennel seeds
1/4 teaspoon chilli powder
1 egg, lightly beaten
method
1. Prepare each packet of naan bread, according to the instructions, up to the rising stage. Knead lightly. Be careful not to overwork the dough or it will be tough.
2. Boil or steam the sweet potato and pumpkin until just tender and combine with the peas, cilantro, chutney, curry powder, garam masala, fennel seeds and chilli powder in a bowl. Preheat the oven to moderately hot 200°C (400°F/Gas 6).
3. Divide each quantity of dough into 4 portions, roll each out on a lightly floured surface and cut
4. circles from each with an 3 inch cutter. Spoon a heaped teaspoon of the filling on half of each circle, brush the edges with beaten egg, fold over and seal.
5. Place on lightly greased baking trays, brush the tops with the remaining egg and bake for 20 minutes, or until crisp and golden brown.
Can be made 2 days ahead or frozen for up to 2 months.
