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)

alwenajones's picture

i the usual indian spices instead of curry paste, i also put a line of mango chutney in some, they were lovely.

sophiestansbie's picture

I made this for a school project and the whole family loved them, they were gone in minutes!!
i really recommend that you try this dish because it is packed of flavour and really enjoyable weather its as a snack or a main meal.. its great!!

chefmore's picture

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

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

I love this recipe.

rjbalcomb's picture

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

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

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

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

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

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

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

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

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

sana70's picture

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)


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