If you’ve been craving a snack that’s bursting with vibrant flavors and comforting textures, let me introduce you to the magic of the Curried Potato Pasties with Quick Coriander Chutney Recipe. This dish combines the flaky golden crust of perfectly baked pasties with a warmly spiced potato filling, all paired beautifully with a fresh and zesty coriander chutney that brings a lively twist to each bite. It’s the kind of recipe that feels like a warm hug, perfect for sharing with friends or enjoying as your own special treat.
Ingredients You’ll Need
Gathering the right ingredients is half the joy here, and you’ll find that each one plays a crucial role in building the complex flavors and pleasing textures of these pasties. From the savory spices to the fresh herbs, everything comes together effortlessly.
- 350g plain flour: The foundation for your flaky pastry; dust with a bit extra to keep things from sticking.
- 1/4 tsp ground turmeric: Adds a subtle earthiness and gorgeous golden hue to the dough.
- Generous pinch of salt: Balances the flavors throughout the recipe.
- 75g unsalted butter, cold: Helps create that flaky, tender crust with a rich, buttery flavor.
- 75g lard, cold: Works alongside the butter to produce a lighter, flakier pastry (use extra butter for a vegetarian twist).
- Ice-cold water: Gently binds the dough without warming it up.
- 1 egg, lightly beaten: Perfect for brushing on top to give the pasties a shiny golden finish.
- Nigella seeds for sprinkling: Adds a delightful pop of flavor and a pretty contrast on the crust.
- 300g potatoes, peeled and diced: The heart of the filling, tender with just the right bite.
- 1 1/2 tbsp light oil: For frying the spices and onions without overpowering the delicate flavors.
- 2 brown onions, thinly sliced: Caramelize to sweet perfection and give depth to the filling.
- Sea salt: To taste, enhancing every ingredient.
- 2 large garlic cloves, grated: Adds savory warmth to your filling mix.
- Thumb-size piece fresh ginger, grated: Brings zing and fresh spice.
- 1/2 tsp cumin seeds: For that aromatic earthy punch in every bite.
- 1/2 tsp chili powder: Just enough to lightly tickle your taste buds.
- 1/4 tsp ground turmeric: Woven through the filling to echo the dough’s warmth.
- Generous handful frozen petit pois: Adds subtle sweetness and vibrant color contrast.
- 3–6 tbsp vegetable stock or water: Keeps the filling moist and saucy without sogginess.
- Freshly squeezed lemon juice: Lifts all the flavors with bright acidity.
- 2 large handfuls fresh coriander: Key ingredient for the chutney, bursting with freshness.
- 1-inch piece fresh ginger, peeled and chopped: Packs a zesty warmth in the chutney.
- 1 green chili, chopped (seeds removed if preferred less heat): Adds gentle heat and complexity.
- 2 tbsp fresh lemon juice: Balances the chutney with brightness.
- 1 tsp sea salt: Enhances the chutney’s flavors perfectly.
- Generous pinch of sugar: Rounds out and balances the chutney’s tang.
- Large handful fresh mint leaves: A cooling, aromatic finish in the chutney.
How to Make Curried Potato Pasties with Quick Coriander Chutney Recipe
Step 1: Preparing the Perfect Pastry
Start by pulsing the flour, turmeric, and salt in a food processor to evenly distribute those lovely spices. Then, add your cold butter and lard and pulse until you achieve those perfect fine crumbs that signal a wonderfully flaky pastry in the making. Gradually drizzle in the ice-cold water until the dough just comes together, then turn it out to gently knead into a smooth ball. Wrap it tightly and chill it for at least an hour — patience here rewards you with a tender, flaky crust.
Step 2: Creating the Flavorful Potato Filling
While your dough naps in the fridge, boil the diced potatoes until they are just tender — not mushy — to retain a nice texture inside your pasties. Meanwhile, heat oil in a non-stick pan and slowly caramelize your onions with a pinch of salt until golden and sweet. Infuse those onions with the fragrant combo of garlic, ginger, cumin seeds, chili powder, and turmeric. Stir in the peas and follow with the potatoes, adding enough vegetable stock to keep the mix moist but not soggy. Finish the filling with fresh lemon juice and seasoning; then set it aside to cool.
Step 3: Assembling Your Pasties
Preheat your oven to a sizzling 200°C (390°F) and line a baking tray with parchment. Divide the chilled pastry dough and roll each piece into rounds, the size you prefer — using a plate to guide you for uniform circles is a game-changer. Spoon generous dollops of the cooled potato filling over half of each circle, leaving a little border for sealing. Brush the edges with beaten egg to help seal the dough as you fold it into semi-circles; then crimp the edges beautifully so no filling escapes. Place your pasties on the tray, brush them again with egg wash, and sprinkle liberally with nigella seeds. This is the moment anticipation builds.
Step 4: Baking to Golden Perfection
Pop your pasties in the oven and bake for about 30 minutes until they’ve turned irresistible golden and crispy. The scent wafting through your kitchen is simply mouthwatering. Let your pasties rest for at least 10 minutes — this little pause helps everything settle and cool just enough for the perfect bite.
Step 5: Blitzing the Quick Coriander Chutney
While the pasties are baking, it’s time for that bright chutney that offers a fresh punch alongside the warmly spiced filling. Blend together coriander, ginger, green chili, lemon juice, sea salt, sugar, and a splash of water until smooth. Then add your mint leaves and blitz again, adjusting the texture with a bit more water if you want a silky, dippable consistency. This chutney is like sunshine on a plate and elevates the entire dish to the next level.
How to Serve Curried Potato Pasties with Quick Coriander Chutney Recipe
Garnishes
Sprinkle some extra fresh coriander leaves over your pasties just before serving for added freshness and vivid color. A dollop of yogurt on the side can also help temper the gentle heat and add creaminess. If you love texture, a few crunchy pickled onions make a stunning complement.
Side Dishes
Light salads, such as cucumber and tomato tossed with a little lemon and salt, play beautifully alongside these pasties. A warming bowl of lentil soup or a simple raita is also lovely if you want to build the meal bigger without overshadowing the star dish.
Creative Ways to Present
Serve your Curried Potato Pasties on a rustic wooden board with small bowls of the chutney and yogurt for dipping — this invites sharing and casual fun. Another idea is to slice the pasties in half diagonally, making each piece easy to pick up and nibble at with the chutney drizzled artistically around the plate.
Make Ahead and Storage
Storing Leftovers
The pasties keep brilliantly in an airtight container in the fridge for up to 3 days. Just make sure they are fully cooled before sealing to maintain that crisp texture.
Freezing
You can freeze uncooked pasties on a baking sheet until firm, then transfer them to a freezer-safe bag for up to 2 months. When ready, bake from frozen, adding a few extra minutes to the cooking time — convenience and deliciousness combined!
Reheating
To bring your pasties back to life, reheat them in a hot oven (around 180°C or 350°F) for 10–15 minutes, which restores their crisp crust perfectly. Avoid the microwave for reheating, as it can make the pastry soggy.
FAQs
Can I make these pasties vegetarian?
Absolutely! Simply swap the lard for an equal amount of butter, making sure your filling contains no animal products, and you’re set for a delicious vegetarian version.
How spicy is the recipe?
The chili powder and green chili add a gentle, warming heat rather than overwhelming spice. You can always adjust the amount or remove seeds from the chili if you prefer milder flavors.
What if I don’t have a food processor?
Pastry can be made by hand by rubbing the cold butter and lard into the flour with your fingertips until crumbly, then gradually adding cold water to bring the dough together. It takes a bit more elbow grease but works wonderfully.
Can I prepare the chutney ahead of time?
Yes, the chutney is great made a few hours ahead or even the day before — just keep it refrigerated in an airtight container. Bring it back to room temperature and stir before serving for the freshest flavor.
Is it okay to use frozen peas?
Definitely. Frozen petit pois are recommended as they retain sweetness and texture well when cooked briefly in the filling.
Final Thoughts
There’s something truly special about making Curried Potato Pasties with Quick Coriander Chutney Recipe at home — from the sensory joy of rolling and filling the pastry to biting into that crisp, golden crust balanced against a vibrant and warmly spiced interior. This recipe is a celebration of simple ingredients brought to life with a little love and attention. I can’t wait for you to try it, share it, and make it your own new favorite!
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Curried Potato Pasties with Quick Coriander Chutney Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 3 servings 1x
- Category: Savory Pastry
- Method: Baking
- Cuisine: Indian-inspired British
- Diet: Vegetarian
Description
These Curried Potato Pasties are a delightful fusion of flaky pastry filled with a spiced potato and pea mixture, paired with a quick and refreshing coriander chutney. Perfect as a snack or light meal, they combine warming Indian-inspired flavors with crispy oven-baked goodness.
Ingredients
Pastry
- 350g (12 oz) plain flour, plus extra for dusting
- 1/4 tsp ground turmeric
- Generous pinch of salt
- 75g (2.5 oz) unsalted butter, fridge cold
- 75g (2.5 oz) lard, fridge cold (or additional butter for vegetarian option)
- Ice-cold water (as needed)
- 1 egg, lightly beaten (for egg wash)
- Nigella seeds, for sprinkling
Filling
- 300g (10.5 oz) potatoes, peeled and diced
- 1 1/2 tbsp light oil
- 2 brown onions, thinly sliced into half moons
- Sea salt, to taste
- 2 large garlic cloves, finely grated
- Thumb-size piece fresh ginger, finely grated
- 1/2 tsp cumin seeds
- 1/2 tsp chili powder
- 1/4 tsp ground turmeric
- Generous handful of frozen petit pois (small peas)
- 3–6 tbsp vegetable stock or water
- Freshly squeezed lemon juice, to taste
Quick Coriander Chutney
- 2 large handfuls fresh coriander
- 1-inch piece fresh ginger, peeled and chopped
- 1 green chili, roughly chopped (seeds removed for less heat)
- 2 tbsp fresh lemon juice
- 1 tsp sea salt
- Generous pinch of sugar
- Large handful fresh mint leaves
Instructions
- Prepare the Pastry Dough: In a food processor, combine the plain flour, ground turmeric, and salt. Add the cold unsalted butter and lard, then pulse until the mixture resembles fine crumbs. Gradually add ice-cold water a little at a time, pulsing until the dough just comes together. Turn the dough out onto a clean surface, knead gently into a smooth ball, then wrap in cling film and chill in the fridge for at least 1 hour to firm up.
- Cook the Potato Filling: Boil the diced potatoes in salted water for about 10 minutes or until just tender. Drain and set aside. Heat the light oil in a non-stick frying pan over medium-high heat. Add the thinly sliced onions and a pinch of salt, frying for 8–10 minutes while stirring until the onions are soft and golden. Add the grated garlic, ginger, cumin seeds, chili powder, and ground turmeric, cooking for 1–2 minutes until fragrant. Stir in the frozen petit pois, followed by the parboiled potatoes. Add 3 tablespoons of vegetable stock or water, cook for another 2–3 minutes until the mixture is slightly saucy but not dry. Remove from heat, season well with freshly squeezed lemon juice and salt as needed, then allow to cool.
- Shape and Assemble Pasties: Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Divide the chilled pastry dough into 3 to 5 pieces depending on preferred pasty size. Roll each piece into a circular shape using a plate as a guide for uniform size. Spoon the cooled potato filling onto one half of each pastry circle, leaving a small border around the edges. Brush the edges with beaten egg, fold the pastry over to form a semi-circle, and crimp the edges firmly to seal. Place the pasties on the prepared baking sheet. Brush the tops with more beaten egg and sprinkle with nigella seeds.
- Bake the Pasties: Bake the assembled pasties in the preheated oven for 30 minutes or until golden brown and crisp. Once baked, allow them to rest for at least 10 minutes before serving to let the filling set and flavors meld.
- Prepare the Quick Coriander Chutney: In a mini chopper or blender, combine the fresh coriander, peeled and chopped ginger, green chili, lemon juice, salt, and sugar with a splash of water. Blitz until smooth. Add the fresh mint leaves and blend again, adding a little more water as needed to achieve a smooth, chutney consistency. Serve alongside the warm pasties.
Notes
- For a vegetarian option, substitute lard with an equal amount of butter.
- Adjust the green chili in the chutney according to your heat preference by removing seeds or using less chili.
- Pasties can be made smaller or larger by adjusting the size of dough pieces.
- Chilling the dough before baking helps achieve a flakier pastry.
- Leftover chutney keeps well refrigerated for up to 3 days.
