If you’re in the mood for something comforting, savory, and just a little bit exotic, these Curried Potato Pasties with Quick Coriander Chutney are your answer. Picture perfectly golden, flaky pastry hugging a spiced, tender potato filling that’s warm, satisfying, and full of flavor. And just when you think it couldn’t get any better, you dip them into the vibrant, tangy coriander chutney that adds the perfect burst of freshness. Trust me, this combo is a total crowd-pleaser. Whether you’re enjoying them as a snack, a light dinner, or serving them up at a gathering, they’ll be gone before you know it.
Why You’ll Love Curried Potato Pasties with Quick Coriander Chutney
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Serve these pasties as a snack, appetizer, or main course. They’re perfect for a picnic, lunch box, or a cozy dinner at home.
Budget-Friendly: Potatoes, curry spices, and some simple pastry—this recipe won’t break the bank, but it tastes like a restaurant-worthy dish.
Quick and Easy: With the help of store-bought pastry and a few simple steps, you can have these golden pasties on your plate in under an hour.
Customizable: You can add veggies like peas or carrots, or switch up the spices depending on your preference.
Crowd-Pleasing: Crispy, savory, and spicy, these pasties are a hit with anyone who loves bold flavors. The chutney adds a fresh, zesty kick that’s just irresistible.
Ingredients in Curried Potato Pasties
The magic of this recipe is how simple ingredients come together to create something so flavorful and satisfying. Let’s break it down:
Potatoes: Soft, starchy potatoes are the base of the filling. They absorb all those lovely curry spices and become perfectly creamy when cooked.
Onion: Sweet and aromatic, the onion provides depth to the filling and balances out the spices.
Garlic and Ginger: These two add a punch of flavor that’ll elevate the entire dish. Together, they create the foundation of the curry flavor.
Curry Powder: The hero of the dish! The curry powder gives the pasties their signature warm, spicy, and earthy flavor.
Cilantro (Coriander Leaves): Fresh coriander adds brightness to the filling, and it’s a key ingredient in the chutney as well.
Pastry Sheets: Ready-made puff pastry makes this dish quick and easy to prepare. The buttery, flaky layers are the perfect contrast to the spiced filling.
Oil: A little oil for sautéing the onion and spices—just enough to bring out the flavor without overwhelming the dish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 375°F (190°C). This ensures the pasties bake to perfection with golden, flaky crusts.
Prepare the Filling: In a large pan, heat oil over medium heat. Add the onion and sauté for 5-7 minutes, until softened and golden. Add the garlic, ginger, and curry powder, and cook for another 2 minutes until fragrant. Stir in the boiled potatoes and mash them slightly with a fork. Add salt, pepper, and fresh coriander leaves to taste. Cook the mixture for another 5 minutes, letting the flavors meld together.
Assemble the Pasties: Roll out your puff pastry sheets on a lightly floured surface. Cut them into squares or circles, depending on your preferred shape. Spoon a generous amount of the curry potato mixture into the center of each pastry. Fold the pastry over to enclose the filling, pressing the edges together to seal.
Bake to Perfection: Place the filled pasties onto a baking sheet lined with parchment paper. Brush the tops with a little oil or milk for a shiny, golden finish. Bake in the preheated oven for 25-30 minutes, or until the pasties are golden brown and crispy.
Finishing Touches: While the pasties bake, prepare the chutney (instructions below). Once the pasties are out of the oven, let them cool slightly.
Serve and Enjoy: Serve the warm pasties with the quick coriander chutney on the side. Dip, savor, and enjoy!
Nutrition Facts:
Servings: 8
Calories per serving: 230
(note: values may vary depending on size and specific ingredients used)
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
How to Serve Curried Potato Pasties with Quick Coriander Chutney
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Pair with a simple green salad with a lemon vinaigrette for a refreshing contrast.
- Serve with a side of yogurt or a cooling cucumber raita for extra creaminess.
- Enjoy with a hot cup of chai or a fresh iced tea for a lovely afternoon treat.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- For a vegetarian twist, add peas or carrots to the potato filling for extra texture and color.
- Want a spicier kick? Add a chopped green chili to the filling.
- Make mini versions of these pasties for bite-sized snacks at parties or gatherings.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven for that crispy texture.
- These pasties freeze well, so you can prep ahead and bake when needed.
FAQ’s
1. Can I use homemade pastry instead of puff pastry?
Yes, homemade pastry will work, but puff pastry gives it that extra flakiness that makes these pasties so delicious.
2. Can I make these pasties ahead of time?
Absolutely! Assemble the pasties and refrigerate them for up to 24 hours before baking.
3. Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes would add a lovely sweetness and work beautifully with the curry spices.
4. Can I freeze these pasties?
Yes! Once assembled, freeze the pasties on a baking sheet, then transfer them to a freezer bag. Bake straight from the freezer, adding a few extra minutes to the baking time.
5. How can I make the chutney spicier?
Add more green chilies or a pinch of chili powder to the chutney for a fiery kick.
6. Can I make the chutney in advance?
Yes! You can make the chutney up to 2 days in advance and store it in the fridge.
7. How do I get my pasties golden and crispy?
Brush the tops of the pasties with oil or milk before baking to help them achieve a perfect golden color.
8. Can I make this recipe gluten-free?
Yes, use gluten-free puff pastry and make sure the chutney ingredients are all gluten-free.
9. How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
10. What else can I serve with these pasties?
A light, tangy coleslaw or a mint yogurt dip would be fantastic alongside these pasties.
Conclusion
These Curried Potato Pasties with Quick Coriander Chutney are everything you could want in a savory snack: crispy, spicy, comforting, and full of flavor. They’re perfect for a quick meal, a snack, or a special treat to share with friends. The chutney adds just the right amount of zing to balance the richness of the pasties, making this a recipe you’ll keep coming back to. Go ahead, make them—your taste buds will thank you.
Print
Curried Potato Pasties with Quick Coriander Chutney
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4–6 pasties 1x
- Category: Snack
- Method: Baking
- Cuisine: Indian-Inspired
- Diet: Vegetarian
Description
Curried potato pasties are savory hand pies filled with spiced potatoes and peas, served with a zesty and fresh coriander chutney for a flavorful vegetarian snack or meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 2 medium potatoes, peeled and diced
- 1/2 cup frozen peas
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1 sheet of puff pastry or shortcrust pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Heat oil in a pan over medium heat. Sauté onions until soft, then add garlic and ginger and cook for 1 minute.
- Add curry powder, cumin, and turmeric. Stir for 30 seconds to bloom the spices.
- Add diced potatoes and a splash of water. Cover and cook for 10-12 minutes or until tender, adding more water as needed.
- Stir in peas, cook for 2 more minutes, then season with salt, pepper, and lemon juice. Let the mixture cool.
- Preheat oven to 375°F (190°C). Roll out pastry and cut into 4-6 equal squares or circles.
- Spoon the filling onto one half of each pastry piece, fold over, and seal the edges with a fork. Brush tops with beaten egg.
- Bake for 20-25 minutes or until golden brown and crisp.
Notes
- To make it vegan, skip the egg wash or use plant-based milk instead.
- These pasties freeze well—bake from frozen for an extra 5–10 minutes.
- Try adding chopped green chilies for extra heat.
Nutrition
- Serving Size: 1 pasty
- Calories: 280
- Sugar: 2g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg