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
Scale
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.
