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
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- 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