Patra Pinwheels



1 Supreme patra tin, chopped into small pieces
½ Supreme Curry Leaves
1 tbsp Mustard Seeds
2 tbsp oil
2 medium onions, sliced
2 red chillies, sliced
Salt to taste
1 sheet of ready rolled puff pastry
Garlic and chilli chutney
1 egg, whisked


Heat a pan over medium-high heat. Add oil and mustard seeds, cook till the seeds start to splutter. Then add curry leaves, sliced onions and chopped patra, and cook until onions have turned translucent. Add sliced red chillies, check for seasoning, remove from heat and cool. Once the filling is cooled, unroll the pastry and evenly spread a generous amount of chilli and garlic sauce. Then spread the patra filling, and gently roll the pastry and chill in the freezer for 1 hour. Take a sharp knife and cut the roll into ¾ inch slices and carefully place the pinwheels on a baking sheet. Lightly brush with the whisked egg and bake at 180°c for 18-20 mins or until puffed & golden.

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