Start by prepping your vegetables. Dice your potatoes into 1 inch chunks, slice your onion, grate your garlic and ginger, and finely dice your chilli. Roughly chop your coriander.

Place your potatoes in a medium-sized pan of water and season with salt. Bring to a boil, then simmer for 10 minutes or until your potatoes are tender. Drain in a colander and leave to steam dry there.

Heat a glug of vegetable oil in a sauté pan over medium heat. Add your cumin seeds and mustard seeds, then cook out for a minute until fragrant and starting to pop.

Pop your onions in the pan and cook over a medium heat for 15 minutes, until soft and caramelised. Add your garlic, ginger, and chilli to the pan and cook out for another 2 minutes.

Add your cumin, coriander, ½ tsp turmeric, chilli powder, and garam masala along with your peas and cook for 5 mins. Tip in your potatoes and lime pickle, stirring so that the potato chunks are totally coated in the spices and onions.

Season to taste and set aside to cool.

Beat your egg or coconut oil with your remaining turmeric. Unravel your puff pastry. Place your filling in a line slightly off-centre on the puff pastry. Cut diagonal incisions on the longer edge of pastry. Brush the other side with beaten egg or coconut oil, then fold the cut side over.

Press the edges to seal, then brush the entire outside with egg wash. Chill in the fridge for 20 minutes.

Heat your oven to 190°C.

Cut your roll into 4 lengths, then place spaced apart on a large baking sheet. Cook for 15-20 minutes, or until your pastry is tender and golden.