Spice up any party or event this December with these miniature balti pies.
This vegetarian recipe uses our balti pie mix, potatoes & peas, but you can use any cut of meat such as beef, lamb or an alternative!
Add the diced potatoes to a large pan of salted water and par boil for around 4-5 minutes until slightly tender.
In a separate pan, heat some oil and add the mustard seeds, cook for 1 minute until fragrant, add the onion and cook until soft.
Add the pie mix, and gradually add 1L water, stirring continuously, the sauce should begin to thicken, add more water if necessary.
Add the potato along with 1tsp nigella seeds and mix well, carefully.
Roll the puff pastry and cut into identicle sized circles , place a small amount of the filling in the middle and fold over, seal the edges by pleating / crimping.
Top with an eggwash, the remaining nigella seeds and bake in the oven for 20-25 minutes or in the airfryer around 180C for 15 minutes or until golden.