Curried potato pasties

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Good Food

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Recipe by Good Food

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1. Heat a large pan of water, add the potatoes, then cook for 8 mins until just soft. Add the peas 1 min before the end of cooking time. Drain, then set aside.
2. Meanwhile, heat the oil in a frying pan. Fry the onion until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few mins more until the mixture smells fragrant. Carefully stir in the potatoes and peas, trying not to mash them. Add the lemon juice and coriander, then leave to cool.
3. Heat oven to 200C/fan 180C/gas 6. Unroll the pastry rectangle, place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape. Cut into 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel. Brush with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of chutney.

PER PASTY

480 kcalories, protein 11g, carbohydrate 53g, fat 26 g, saturated fat 10g, fibre 0g, salt 0.86 g

Latest comments and suggestions

• schizopear

  02 March 2009

  schizopear rated and commented on this recipe

  

  these were rather tasty and handy for packed lunches the next day. however, the boyfriend did comment that "they'd be better if they contained meat", so no cigar.

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• JoFo

  04 March 2009

  JoFo rated and commented on this recipe

  

  This were really good - I made them for a quick reheat supper (I was out babysitting so needed something that could be transported easily) - though the material made far too much filling! (we ended up having it reheated for supper the next day) I've ended up changing the filling part of the recipe, though - Sweet Potato, leek, onion and cheese is the current favourite...

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• marjosan

  10 June 2009

  marjosan commented on this recipe

  will be trying this recipe at the weekend, I like to add dried Methi to this type recipe( this recipe is very similar to samosas)

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• gill

  10 June 2009

  gill commented on this recipe

  I made these and thought they were really tasty and very easy to make for a light supper or snack. Would definitely make again and again

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• Sapna

  11 June 2009

  Sapna rated and commented on this recipe

  

  Yes this recipe is similar to samosa. In India we call them as baked samosa ,very popular snack.I use to love baked samosa ,was missing them a lot , thanks for this recipe . I'll soon try them.

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• Julia11019

  11 July 2009

  Julia11019 rated and commented on this recipe

  

  A great quickie. Perfect for making ahead and popping in the freezer for those days when dinner time catches you unawares!

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• rodt

  23 July 2009

  rodt commented on this recipe

  Couldn't find Black Mustard seeds but managed to get the rest of it together and used ordinary mustard seeds, no idea if there is any difference. Despite being the world's worst cook I produced a finished product that didn't resemble the original in anyway but it was delicious. Was unable to get a second opinion since I scoffed the lot. Will try again with a bit more curry paste and maybe change the vegetable a bit for variety.

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• LJF

  15 August 2009

  LJF rated and commented on this recipe

  

  Very nice. Also couldn't find any black mustard seeds so used ordinary mustard seeds. 15 minutes prep is a bit on the optimistic side. Think next time we'll forget the pastry and try it with pitta bread.

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• lisa walsh

  06 September 2009

  lisa walsh rated and commented on this recipe

  

  great recipe made twice the amount and have freezed the rest for another dinner, i think a thinly cut tomato onion cucumber and corriander salad (you usually get it with poppadoms in indian resturants) would go great with this will serve with it next time!!

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• Nadeem Yamin

  19 September 2009

  Nadeem Yamin rated and commented on this recipe

  

  not very tasty. I thought it was lacking in salt and pepper. Will try again without the curry paste using potatoes, peas, onion, garlic and some spices.

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• Petey's Grub

  19 October 2009

  Petey's Grub rated and commented on this recipe

  

  Brilliant - great for using left over bits of root veg. (turnip, swede, potato, carrot but the house smelt of curry for 3 days! Husband asked for these again!

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Ingredients

• 300g potatoes , peeled and cut into small chunks
• 100g frozen peas
• 2 tsp oil
• 1 onion , sliced
• 1-2 tsp curry paste (any type)
• 1 tsp black mustard seeds
• juice ½ lemon
• handful coriander , chopped
• 375g pack ready-rolled puff pastry
• 1 egg , beaten

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Vegetarian

Can be frozen uncooked

Ingredients

• 300g potatoes , peeled and cut into small chunks
• 100g frozen peas
• 2 tsp oil
• 1 onion , sliced
• 1-2 tsp curry paste (any type)
• 1 tsp black mustard seeds
• juice ½ lemon
• handful coriander , chopped
• 375g pack ready-rolled puff pastry
• 1 egg , beaten

PER PASTY

480 kcalories, protein 11g, carbohydrate 53g, fat 26 g, saturated fat 10g, fibre 0g, salt 0.86 g

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