Gunpowder beany rolls

Name: Gunpowder beany rolls
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 1 large potato, peeled; 2 tbsp olive oil; 1 onion, finely chopped; 2 clove/s garlic, finely chopped; 1 green chilli, finely chopped; ¾ tsp salt; ½ tsp chilli powder; 1 tbsp Cooks’ Ingredients Gunpowder Spice Blend; 400 g can white beans (such as cannellini) drained; 20 g pack dill, leaves only, chopped; 320 g pack puff pastry sheet; Plain flour, for rolling; 1 free range medium egg, beaten

Here's the perfect spicy snack for picnics or garden parties from Chetna Makan. The warmth of the spices is a great match for the earthy beans, and the soft filling is a lovely contrast to the flaky puff pastry.

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VegetarianSource of fibre5 plant varieties

Makes8 large or 16 small
CourseSnack
Prepare10 mins
Cook40 mins
Total time50 mins

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1 large potato, peeled
2 tbsp olive oil
1 onion, finely chopped
2 clove/s garlic, finely chopped
1 green chilli, finely chopped
¾ tsp salt
½ tsp chilli powder
1 tbsp Cooks’ Ingredients Gunpowder Spice Blend
400g can white beans (such as cannellini) drained
¼ x 20g pack dill, leaves only, chopped
320g pack puff pastry sheet
Plain flour, for rolling
1 free range medium egg, beaten

Peel the potatoes, cut into large chunks, then boil in a large pan for 10-15 minutes until tender. Drain, mash and transfer to a large bowl.
Meanwhile, heat the oil in a frying pan and add the onion. Cook for 5-6 minutes over a low-medium heat, until softened. Add the garlic and green chilli and cook for 1 minute more. Add the salt, chilli powder and gunpowder spice blend, then remove from the hob. Mash the beans with a fork.
Transfer the onion mixture to the mashed potato bowl, then add the beans and dill and combine well. Leave to cool.
Preheat the oven to 200ºC, gas mark 6. Line a large baking sheet with baking parchment. Take the pastry from the fridge and allow it to come to room temperature according to pack instructions.
Unroll the pastry and, dust the work surface with a little flour, roll it out 2.5cm wider to about 35x26cm. Cut in half lengthways, then put half the filling in the centre of each piece of pastry. Brush along one of the long edges with the egg, then roll the pastry around the filling and seal, like a big log. Brush the top of each log with more egg, score the tops with a sharp knife if you like, then cut each log into 4 big pieces or 8 smaller ones.
Bake for 20 minutes for smaller and 25 minutes for larger, until golden and piping hot, then enjoy hot, warm or cold.

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