Curried potato pasties

Curried potato pasties

  • Rating: 4 out of 5.37 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Can be frozen uncooked)
  • Vegetarian
Nutrition: per pasty
HighlightNutrientUnit
kcal480
fat26g
saturates10g
carbs53g
sugars4g
fibre0g
protein11g
low insalt0.86g
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Ingredients

  • 300g potato , peeled and cut into small chunks
  • 100g frozen pea
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.37 ratings
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