Curried potato pasties

Curried potato pasties

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(23 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

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

Additional info

  • Can be frozen uncooked
  • Vegetarian
Nutrition info

Nutrition per pasty

kcalories
480
protein
11g
carbs
53g
fat
26g
saturates
10g
fibre
0g
sugar
4g
salt
0.86g

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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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.

Recipe from Good Food magazine, March 2009

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Comments

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chefmore's picture
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These Tasty pasties are exellent. I use salt in the boiling water to cook the diced potatoes & peas. Made 4 pasties to try did not last 5mins great hit so I have made 8 for the freezer.EXELLENT

craftybeggar's picture
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Lovely tasty pasties. Used ready rolled puff pastry, cut it into 4 then just folded each piece over the filling rather than making tops and bottoms. Will definitely be making again.

julieuk's picture

That's a great tip!

darkita's picture
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I love this recipe.

rjbalcomb's picture
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Really recommend this one it's a real favorite in this house, great for lunchboxes, if they make it that far!

mars28's picture

Loved this, however, i think there was far too much potato. I would prob half the amount of potato or double the quantity of everything else. But definately yummy

monochromic's picture
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I ended up with loads more filling than needed, I froze it for use as a side dish with curry in the future. These were nice but as someone else commented, could definitely do with a bit of salt and pepper. I also found it tricky to get the pastry to stick but maybe that's down to my inexperience with pastry in general.

Clair-Renee's picture
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i made these for my partners lunchbox, he is a big eater so i struggle with things to pack up for him. they were fantastic and so easy to do. he really loved them!!

ktg106's picture
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Made these for a picnic and they turned out great! Big bigger than I was expecting, and I had quite a bit of the mixture left over - my brother ate it out of the pan so problem solved! Agree it should have meat of sorts in, but would make again, and experiment

emmamoss's picture
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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!

nadeem's picture
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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.

lisawalsh's picture
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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!!

theflemingzoo's picture
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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.

marmitesandwich's picture

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.

julia11019's picture
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A great quickie. Perfect for making ahead and popping in the freezer for those days when dinner time catches you unawares!

sana70's picture
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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.

kingussie's picture

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

almeria1's picture

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)

bevan1's picture
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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...

schizopear's picture
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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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