Samosa-paneer sausage rolls with tamarind ketchup

Preheat the oven to 200ºC, gas mark 6. Peel the potato, then cut into evenly sized chunks and boil for 12-15 minutes or until tender. Drain and mash. Add the oil to a frying pan, then gently fry the onion for 5-6 minutes with a pinch of salt until soft. Add the coriander seeds, fry for 2 minutes more, then remove from the heat and stir in 1/2 tsp turmeric. Leave to cool.

If the mashed potato is very wet, warm in a dry saucepan for 3-4 minutes – mixing constantly – to evaporate the liquid. Add the dry mash to a large bowl with the paneer, ginger, peas, coriander, garam masala, salt and the cooled spiced onions. Mix well.

Unroll the pastry and cut in half lengthways. Using your hands, form a long sausage with half the filling – about 3cm in diameter – that covers the length of one of the pieces of pastry.

Place the sausage in the middle of the pastry and pinch the pastry together along the connecting seam. Using a fork, press indentations along the seam to seal tightly, then use a sharp knife to slice into 12 equal sausage rolls. Repeat with the other half of the filling and pastry.

Place the sausage rolls, spread apart, on a large, baking parchment-lined baking sheet, then brush with a glaze of the egg yolks, beaten with the remaining turmeric. Sprinkle nigella or poppy seeds over the top, then bake for 18-20 minutes, until deep golden brown and the filling is piping hot. Serve with a sauce made by mixing together the ketchup and tamarind paste. Delicious hot or cold.