Description
These golden, flaky Curried Potato Pasties are packed with a spiced potato and pea filling and served with a zesty quick coriander chutney. A vegetarian twist on the classic pasty, perfect as a snack, lunch, or picnic treat.
Ingredients
Scale
- 350g (12 oz) plain (all purpose) flour, plus extra for dusting
- ¼ tsp ground turmeric
- Generous pinch salt
- 75g (2.5 oz) unsalted butter, fridge cold
- 75g (2.5 oz) lard, fridge cold
- 1 egg (plus extra for egg wash)
- Nigella seeds, for sprinkling
- 300g (10.5 oz) potatoes
- 1 ½ tbsp light oil
- 2 brown onions, chopped
- Sea salt
- 2 large garlic cloves, minced
- Thumb-sized piece fresh ginger, grated
- ½ tsp cumin seeds
- ½ tsp chili powder
- ¼ tsp ground turmeric
- Generous handful frozen petit pois (green peas)
- 3–6 tbsp vegetable stock or water
- Freshly squeezed lemon juice, for seasoning
- 2 large handfuls fresh coriander
- 1 inch piece fresh ginger
- 1 green chili
- 2 tbsp fresh lemon juice
- 1 tsp sea salt
- Generous pinch sugar
- Large handful fresh mint leaves
Instructions
- In a large bowl, combine the plain flour, turmeric, and salt. Add the cold butter and lard, cutting them into the flour until it resembles breadcrumbs. Beat the egg and mix into the flour mixture to form a dough. Add a little cold water if needed. Knead gently, wrap in cling film, and chill for at least 30 minutes.
- Peel and cube the potatoes, then boil until tender (10–12 minutes). Drain and set aside.
- Heat oil in a pan, sauté onions with a pinch of salt until soft (5 minutes). Add garlic and ginger; cook 1 minute. Stir in cumin seeds, chili powder, and turmeric; cook 1 minute more.
- Add potatoes, peas, and stock or water. Stir and cook 5 minutes. Season with lemon juice to taste. Let the mixture cool.
- In a blender, combine coriander, ginger, chili, lemon juice, salt, sugar, and mint. Blend until smooth, adding water as needed for consistency.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out pastry to 3mm thick. Cut into 4-5 inch rounds. Spoon filling in center of each round.
- Fold over to form half-moons, seal and crimp edges. Brush tops with beaten egg and sprinkle with nigella seeds.
- Bake for 25–30 minutes, until golden and crisp.
- Serve warm with coriander chutney.
Notes
- Make sure the filling is completely cool before assembling to prevent soggy pastry.
- You can substitute lard with all butter for a vegetarian pastry.
- Chutney can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 pasty with chutney
- Calories: 290
- Sugar: 2g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg