Preheat the oven to 400 degrees.

Grab two circular pastry cutters – one a little bit smaller than the other. Using the large one, cut out 9 circles in one of the puff pastry sheets. Then, using the same large pastry cutter, cut out nine large circles in the other pastry sheet as well. Then, using the smaller one, cut circles into the circles already cut out. Using a brush, brush some egg onto the bottom of the circle with a “hole” and place it on the larger circle. Repeat till you have nine circles on top of circles. Brush the tops with egg wash and place them on a baking tray.

Bake at 400 degrees for 15 to 18 minutes. As these bake, they should rise up, forming baskets.

As the baskets are baking, peel and chop the onion and add it to a pan with olive oil over medium heat. Let it sauté for about 5 minutes. Stir often so it doesn’t burn.

While it is cooking, rinse the potato and chop it into small pieces. Peel and finely chop the ginger and garlic.

When the 5 minutes are up and the onion is translucent, add the mustard seeds, chopped ginger and garlic, as well as the chopped potatoes to the pan and lower the heat to a low.

Cover potatoes and let cook about 10 minutes or till potato cubes are tender.

Uncover and add in the peas, turmeric, smoked paprika, coriander, salt, pepper and sauté for a couple more minutes.

About now, the puff pastry baskets should be ready. Remove the baking sheet from the oven. When the baskets come out of the oven, the center of each will be puffed up as well. Gently, using a spoon, nudge the center down, leaving the sides up.

Add the spiced potato mixture into the puff pastry baskets, garnish with parsley if desired, and enjoy!