Wash, peel and boil the potatoes in salted water till tender.

Drain the water from the potatoes, and place them in a bowl.

Mash the potatoes and set aside.

In a small frying pan, heat oil and add cumin seeds.

Add the chopped onions, and saute for about 2 minutes till onions are soft and translucent.

Cook for about 2 minutes till the peas are soft, and then take off the heat.

Let the mixture cool for a few minutes and then add to the potatoes.

Add the green chilies and the chopped coriander to the potatoes. Let the mixture cool completely before making the patties.

Defrost puff pastry block or puff pastry sheets in the fridge, referring to the instructions at the back of the packet.

If using puff pastry block it will need to be rolled out into a rectangle or square. If using puff pastry sheets, they can be used as is without needing to be rolled. Sprinkle flour on the surface and on the top of the pastry sheet so it becomes easy to roll.

Grease a baking sheet with oil and keep aside, or line a baking sheet with parchment / baking paper.

Cut the puff pastry into rectangles and put a tablespoon of filling at the bottom. Fold over the puff pastry from the top, and seal from the edges. Crimp with a fork to make it look pretty.

Repeat with remaining patties. If you are baking right away then brush patties with lightly beaten egg, otherwise the chicken patties can be kept in the freezer.

Bake at 200 C for around 10 - 15 minutes or until patties turn light golden brown. Please note the temperature and timing of baking the puff pastry depends on the brand used so do check the instructions at the back of the packet. The brands available in Pakistan take about 30 minutes to bake, but brands abroad will take less time.