Curried potato pasties

Curried potato pasties

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(26 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4
These are delicious warm with salad and chutney or cold, in packed lunches. They can be baked straight from frozen, too

Nutrition and extra info

  • Can be frozen uncooked
  • Vegetarian

Nutrition: per pasty

  • kcal480
  • fat26g
  • saturates10g
  • carbs53g
  • sugars4g
  • fibre0g
  • protein11g
  • salt0.86g
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  • 300g potato, peeled and cut into small chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 100g frozen pea
  • 2 tsp oil
  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1-2 tsp curry paste (any type)
  • 1 tsp black mustard seeds
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful coriander, chopped
  • 375g pack ready-rolled puff pastry
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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.

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Comments (42)

elsasifb's picture

Best lunch tip yet for us Veggies :D

thecherub's picture

Brilliant. Easy to make, tasty and handy to have in the freezer too.. what more could you want? I followed the advice of others and made with sweet potatoes instead of regular spuds and added mango chutney to the filling for half of them. The mango chutney ones were better. Excellent recipe, I will be making these again and again!

satutatu's picture

Just popped these bad boys into the oven - wow! In NL you can get packs of 10 puff pastry squares so used those - perfect size! I made the mix with sweet potatoes, about 1.5 tbsp Madras curry paste, 1 tbsp spicy mango chutney, the peas & lemon juice and onions but no coriander. I was going to add chickpeas but I forgot. The mix tasted sublime prior to being put into the "pockets" & even my Indian food-averse hubby is getting curious now & can't wait till lunch! I'll serve them with a green salad for a light bite. Excellent!!

Nancy54321's picture

Already made a comment but just wanted to say I froze some of mine after I cooked them. just put them in oven straight from freezer for 30 mins at 180. they came out just as nice as the originals.

Nancy54321's picture

Really easy to make. They were quite large, but really nice. Going to experiment with other fillings maybe add some chicken tikka to them next time. Might make them smaller as well. really handy for freezing and getting out or a quick meal .

kfurber's picture

These were a huge success. I added some paneer cheese cubes to the onion at the point where the curry paste etc and fried them off for a few minutes before mixing in the potato and peas. I also added a tablesoon of mango chutney to the mix which gave a sweet tang which the lemon cut through very well. They were delicious served warm with raita and more chutney and will enjoy for lunch tomorrow cold.

wildmiffy's picture

These were really lovely. Due to being a poor student, I didn't use the mustard seeds, lemon or coriander but they still tasted great. Planning on adapting the recipe to make something vegetarian for a christmas meal.

piesanivy's picture

I used readymade Shortcrust pastry, as it was all I had. Used salt in potato water, and also a good shake of Aromat when in pan, I like everything tasty. They were lovely. Will try with puff pastry next time, will also make to freeze.

ret1401's picture

Want to try this recipe and freeze for my husband to re-heat, do you freeze once they are cooked then re-heat or freeze before they go into the oven and cook from frozen for a bit longer? Thanks

rwgreenrose's picture

2nd time made these now and it def needs practice getting shape right. But yeah a success, will cook again.

lizzysempill's picture

I didn't roll out the pastry thinly enough and had too much filling left over (that I used for another recipe), but have since redone the recipe (with pastry rolled out more thinly) and it was delicous.

alwenajones's picture

I make these quite often. they are nice with a strip of mango chutney over the mixture, before folding the pastry.

lizzysempill's picture

I cut the pastry too short at the begnning. You really can roll it out quite thinly. Really good.

walker68's picture

Great pastie, I added diced chicken, two dried red chilliesand extra curry paste but removed the chillies before putting the mixture on the pastry, it worked well and might omit potato and put butternut
squash or sweet potato in next time.

sparrowfield's picture

Made these yesterday and they were great. Like other comments I have frozen some, and I would certainly suggest others should try them. Had to go careful with the amount of pastry used for sealing edges though, as my husband isn`t a big fan of too much extra, but this is just a personal taste.


alexia87's picture

Really nice, I used powder as we didn't have curry paste, we had some straight out of the oven and some with salad for lunch, so filling. They are big pasties though!

smistry's picture

These were perfect! Smashed up the potatoes and added a small handful of cheddar. Oozing cheese when baked and were gone in seconds!!

yogitam's picture

I made this recipe for a quick dinner on a week night. Mine with potatoes and peas but for hubby it was chicken. Also used Madra Curry paste which is on the spicier side. Tasted great. When it came out of the oven, hubby's comment was it looks like it was made in a bakery.

Would certainly make it again.

savourymave's picture

Have just read everyone's comment's on this recipe , and all seem to love it , my mouth was watering as I read them , so am making them today . will comment later............

suepine's picture

I added garlic and beef mince. Delicious! They're somewhat big though, so next time I think I'll make 8 smaller ones.


Questions (2)

matthewdburdett's picture

I had the same question so I'm reposting here in the question section - thank you if you can help! - - -
"Do you freeze once they are cooked then re-heat or freeze before they go into the oven and cook from frozen for a bit longer? Thanks"

goodfoodteam's picture

Once you have made the little parcels instead of glazing them with egg, freeze them now. Once defrsoted glaze and cook as directed in the recipe. Thanks.

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