These Curried Potato Pasties are a portable and delicious veggie treat, perfect for picnics or lunchboxes. Made with spiced potato filling and encased in a golden, turmeric-infused pastry, these pasties are both comforting and flavorful. Served with a zesty Quick Coriander Chutney, they’re ideal for a satisfying, on-the-go meal, and can be enjoyed warm or cold.

Full Recipe:

Ingredients

For the Pastry:

• 350g Plain (all-purpose) flour, plus extra for dusting

• ¼ tsp Ground turmeric

• A generous pinch of salt

• 75g Unsalted butter (fridge cold)

• 75g Lard (fridge cold)

• 1 Egg

• Nigella seeds, for sprinkling

For the Curried Potato Filling:

• 300g Potatoes

• 1 ½ tbsp Light oil

• 2 Brown onions

• Sea salt

• 2 Large garlic cloves

• Thumb-sized piece of fresh ginger

• ½ tsp Cumin seeds

• ½ tsp Chilli powder

• ¼ tsp Ground turmeric

• Handful of frozen petit pois (peas)

• 3–6 tbsp Vegetable stock or water

• Freshly squeezed lemon juice, for seasoning

For the Quick Coriander Chutney:

• 2 large handfuls Fresh coriander

• 1 inch piece Fresh ginger

• 1 Green chilli

• 2 tbsp Fresh lemon juice

• 1 tsp Sea salt

• Generous pinch of sugar

• Large handful Fresh mint leaves

Directions

1. Make the Pastry:
   In a food processor, blitz together the flour, turmeric, and salt with the butter and lard until the mixture forms crumbs. Gradually add cold water until a dough forms. Wrap the dough in food wrap and chill for at least 1 hour.

2. Prepare the Filling:
   Peel and dice the potatoes, then par-boil them in salted water for 10 minutes or until just tender.
   In a large frying pan, heat oil over medium-high heat and sauté the onions with a pinch of salt for 8-10 minutes until softened. Add garlic, ginger, cumin, chilli powder, and turmeric, and cook for another minute until aromatic.
   Stir in peas, then add the potatoes and 3 tbsp of vegetable stock or water. Cook for a few minutes until the mixture thickens into a sauce. Set aside to cool.

3. Assemble the Pasties:
   Preheat the oven to 200°C (390°F). Divide the pastry into 3 or 5 pieces, depending on the size of the pasties you want. Roll each piece into a circle and spoon the potato mixture onto one half of the circle. Brush the edges with egg wash, fold the pastry over, and crimp the edges to seal.

4. Bake the Pasties:
   Place the pasties on a parchment-lined baking tray, brush with egg wash, and sprinkle with nigella seeds. Bake for 30 minutes or until the pastry is golden and crisp.

5. Make the Chutney:
   In a mini chopper, blitz together the coriander, ginger, chilli, lemon juice, salt, sugar, and a splash of water. Add mint leaves and blitz again, adding more water if necessary to create a paste.

6. Serve:
   Let the pasties cool for 10 minutes before serving with the fresh coriander chutney.

Estimated Nutritional Value (per serving):

• Calories: 350-450 kcal

• Carbohydrates: 50-60g

• Protein: 6-8g

• Fat: 15-20g

• Saturated Fat: 5-7g

• Cholesterol: 40-60mg

• Sodium: 450-600mg

• Potassium: 600-700mg

• Fiber: 5-7g

• Sugar: 4-6g

• Vitamin A: 500-800 IU

• Vitamin C: 20-30mg

• Calcium: 40-70mg

• Iron: 3-4mg

These values can vary depending on the specific ingredients used (like the type of oil, butter, or lard), portion sizes, and how much chutney is served. For more precise nutritional details, using a nutritional calculator with your specific ingredients is recommended.

The Beauty of the Curried Potato Filling

The star of the show is the curried potato filling. A rich and hearty blend of soft potatoes, sautéed onions, and a combination of aromatic spices, this filling is both satisfying and flavorful. The cumin, chili powder, and turmeric bring depth and warmth to the dish, while the fresh ginger and garlic add a lovely aromatic fragrance. The addition of peas enhances the texture and adds a pop of color to the filling, making each bite as visually appealing as it is delicious.

The potatoes themselves absorb all the lovely spices and become infused with a rich, savory broth made from vegetable stock or water. The result is a filling that is both hearty and comforting, with just the right balance of spice and sweetness.

The Golden, Turmeric-Infused Pastry

No pasty is complete without a crisp, golden pastry to encase the filling. This recipe uses a simple pastry dough that is enriched with butter, lard, and a touch of ground turmeric, giving it a warm golden color and subtle flavor. The turmeric adds a delicate earthy richness that complements the spiced potato filling and enhances the visual appeal of the pasties.

The key to a perfect pastry is to ensure the butter and lard are kept cold. This helps to create a flaky, crispy texture when baked, making each bite of the pasty a satisfying combination of tender filling and crisp pastry. The pastry dough is easy to work with, and after being chilled in the fridge, it becomes the perfect vessel for the curried potato mixture.

How to Make Curried Potato Pasties

Making these Curried Potato Pasties is a straightforward process, with the steps broken down into manageable parts. From preparing the spiced filling to assembling the pasties, each step is simple and fun. Here’s how to make these delicious pockets of goodness from start to finish.

Step 1: Make the Pastry

Start by preparing the pastry. In a food processor, blitz together 350g of plain flour, ground turmeric, and a pinch of salt. Add the cold unsalted butter and lard and pulse until the mixture resembles breadcrumbs. Gradually add cold water until the dough comes together. Wrap the dough in food wrap and chill in the refrigerator for at least an hour. Chilling the dough helps to keep the fat cold, which results in a flakier pastry.

Step 2: Prepare the Filling

While the dough chills, you can prepare the curried potato filling. Start by peeling and dicing the potatoes, then par-boil them in salted water for about 10 minutes or until just tender. Drain the potatoes and set them aside.

In a large frying pan, heat 1 ½ tablespoons of oil over medium-high heat. Add chopped brown onions and a pinch of sea salt, and sauté for about 8-10 minutes until the onions become soft and golden. Add minced garlic, fresh ginger, cumin seeds, chili powder, and ground turmeric to the pan, and cook for another minute to allow the spices to become aromatic.

Stir in a handful of frozen petit pois (peas) and then add the cooked potatoes. Pour in 3 tablespoons of vegetable stock or water, and cook for a few more minutes until the mixture thickens slightly into a saucy consistency. Season the filling with a squeeze of fresh lemon juice for brightness and adjust salt and pepper to taste. Set the filling aside to cool.

Step 3: Assemble the Pasties

Preheat your oven to 200°C (390°F). Divide the chilled pastry dough into 3 or 5 pieces, depending on the size of the pasties you prefer. Roll each piece of dough into a circle on a floured surface, about 6-8 inches in diameter. Spoon a generous amount of the cooled potato mixture onto one half of each circle, leaving room around the edges for sealing.

Brush the edges of the pastry with a little egg wash (a beaten egg), then fold the pastry over the filling to create a half-moon shape. Crimp the edges together to seal the pasty securely. If you’d like, you can use a fork to press down the edges for a decorative touch.

Step 4: Bake the Pasties

Place the assembled pasties on a parchment-lined baking tray. Brush the tops with more egg wash and sprinkle with nigella seeds for an extra layer of flavor. Bake the pasties in the preheated oven for about 30 minutes, or until the pastry is golden and crisp. The baking time may vary depending on the size of your pasties, so keep an eye on them to ensure they don’t overcook.

Step 5: Make the Quick Coriander Chutney

While the pasties are baking, you can prepare the Quick Coriander Chutney. In a mini chopper or blender, combine 2 large handfuls of fresh coriander, a small piece of fresh ginger, green chili, lemon juice, sea salt, and a pinch of sugar. Blitz everything together, then add a generous handful of fresh mint leaves and blend again. Add a splash of water if necessary to achieve a smooth paste. This chutney is a zesty, herbal complement to the savory curried potato filling.

Step 6: Serve and Enjoy

Once the pasties are golden and crisp, remove them from the oven and let them cool for about 10 minutes. Serve the pasties warm, accompanied by the fresh coriander chutney for dipping. The chutney adds a refreshing tang that perfectly balances the spiced, savory filling.

Why These Pasties Are Perfect for Any Occasion

These Curried Potato Pasties are incredibly versatile. They’re perfect for a picnic, lunchbox, or any on-the-go meal, but they also work beautifully as a light dinner or appetizer. The crispy, golden pastry and flavorful, spiced filling make them satisfying on their own, but the chutney adds an extra burst of flavor that takes them to the next level.

Whether you’re looking for a quick meal, a dish to impress your guests, or simply craving something flavorful and comforting, these pasties are the perfect choice. They’re simple to make, yet packed with delicious layers of flavor, making them an ideal addition to any meal plan.

Conclusion: A Flavorful, Portable Treat

These Curried Potato Pasties are a delightful combination of comforting, spiced potatoes and a crispy, golden pastry. The fresh coriander chutney adds a zesty touch, enhancing the overall flavor of the dish. Whether enjoyed warm or cold, these pasties are the perfect portable meal or snack. Simple to prepare, yet full of flavor, they’ll become a favorite in your recipe collection.

Give this recipe a try and enjoy the delicious flavors of Curried Potato Pasties—a satisfying, comforting meal that’s perfect for any time of the day!