Curried potato pasties

Curried potato pasties

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(29 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, questions and tips

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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
31st Jan, 2012
2nd time made these now and it def needs practice getting shape right. But yeah a success, will cook again.
26th Dec, 2011
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.
10th Dec, 2011
I make these quite often. they are nice with a strip of mango chutney over the mixture, before folding the pastry.
16th Nov, 2011
I cut the pastry too short at the begnning. You really can roll it out quite thinly. Really good.
16th Nov, 2011
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.
1st Nov, 2011
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. Eileen
29th Aug, 2011
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!
16th Aug, 2011
These were perfect! Smashed up the potatoes and added a small handful of cheddar. Oozing cheese when baked and were gone in seconds!!
2nd Aug, 2011
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.


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