Curried potato pasties

Curried potato pasties

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(26 ratings)

Prep: 15 mins Cook: 30 mins

Easy

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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Ingredients

  • 300g potato, peeled and cut into small chunks
    Potato

    Potato

    po-tate-oh

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

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

    Onion

    un-yun

    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
    Lemon

    Lemon

    le-mon

    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
    Eggs

    Egg

    egg

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

Method

  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, questions and tips

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elsasifb
23rd Jan, 2016
5.05
Best lunch tip yet for us Veggies :D
thecherub's picture
thecherub
6th Nov, 2014
5.05
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
21st Jun, 2014
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
7th May, 2013
3.05
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
16th Apr, 2013
3.05
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
3rd Mar, 2013
4.05
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
15th Nov, 2012
4.05
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
2nd Jul, 2012
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
10th Apr, 2012
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
31st Jan, 2012
2nd time made these now and it def needs practice getting shape right. But yeah a success, will cook again.

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matthewdburdett
29th Jul, 2014
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
goodfoodteam
4th Aug, 2014
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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