Name: Curried potato pasties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 300g potato peeled and cut into small chunks; 100g frozen pea; 2 tsp oil; 1 onion sliced; 1-2 tsp curry paste (any type); 1 tsp black mustard seeds; juice ½ lemon; handful coriander chopped; 375g pack ready-rolled puff pastry; 1 egg beaten

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Curried potato pasties

Curried potato pasties

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.5 out of 5.43 ratingsRate

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These are delicious warm with salad and chutney or cold, in packed lunches. They can be baked straight from frozen, too

Freezable (Can be frozen uncooked)

Vegetarian

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Fresh tomato chutney

A star rating of 4.7 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

300g potato

peeled and cut into small chunks
100g frozen pea
2 tsp oil
1 onion

sliced
1-2 tsp curry paste

(any type)
1 tsp black mustard seeds
juice ½ lemon
handful coriander

chopped
375g pack ready-rolled puff pastry
1 egg

beaten

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Nutrition: per pasty

kcal480
fat26g
saturates10g
carbs53g
sugars4g
fibre0g
protein11g
salt0.86g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, March 2009

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A star rating of 4.5 out of 5.43 ratings

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