Curried potato pasties

Curried potato pasties

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(35 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…

  • 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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18th Jul, 2019
Made for a veggie lunchbox filler and used korma paste as I had some to use up. I found them a bit bland while following the recipe exactly so while I would make them again I will follow my instincts next time and add some salt and a hotter curry paste.
9th Sep, 2017
Absolutely delicious! I also made these using shortcrust pastry and in a traditional pasty shape with crimped edges. I added a teaspoon of Sharwood's Mango & Ginger Chutney on top of the filling before sealing. Perfect! I would say that these would be great too to have in the freezer over Christmas as a standby for a fast snack. They defrost and reheat with no trouble.
4th Mar, 2017
I used this recipe for inspiration and made quite a few tweaks. I added a diced carrot to the potato for the last couple of minutes, used curry powder in preference to paste and missed out the onion seeds and lemon juice. I made my own shortcrust pastry, added a heaped teaspoon of mango chutney to the filling inside each pasty and shaped them in a traditional pasty shape from circles of pastry folded in half over the filling with a crimped edge. They came out beautifully and I will be making them again. Perfect to pop in the freezer for a stand-by meal.
23rd Jan, 2016
Best lunch tip yet for us Veggies :D
thecherub's picture
6th Nov, 2014
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!
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!!
7th May, 2013
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.
16th Apr, 2013
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 .
3rd Mar, 2013
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.
15th Nov, 2012
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.


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
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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