Potato with sweetcorn Pasty

1 packet ready rolled puff pastry sheets
700g Potatoes
50-75 ml cream
1 egg
Lump butter
1 tsp salt
3 tsp lemon juice
1 tsp red chilli powder
1 tsp cumin seeds
1/2 tsp mustard seeds
1 cup sweetcorn

Peel potatoes and cook in water until tender. Drain water and mash up the potatoes. Add a blob of butter, 1/2 tsp salt, 1/2 tsp red chilli powder, 1/2 tsp cumin seeds, 1 1/2 tsp lemon juice and the cream. Mix well to get a smooth consistency. In a frying pan, add oil, add mustard seeds, 1/2 tsp cumin seeds, when it starts to sputter add 1/2 tsp salt, 1/2 tsp red chilli powder, sweetcorn, 1 1/2 tsp lemon juice. When cooked, drain the oil out and add to the potato filling. You can add more seasoning if required. Mix the two together well. Spread out the puff pastry sheet and divide into 12 equal pieces and roll them into small balls. With a rolling pin, roll out balls on a floured surface into very thin disks. Spread 2 tbsp of the filling on centre of pie disks. Raise edges of pie disks towards the centre, pinching with your fingers to make an oval ridge, keeping the centre open. Baste the patties with the beaten egg. Place pasties on a greased baking tray and bake at 220 C for 7-10 minutes. Serve with any sauce or chutney.