Spiced potato pasties

Name: Spiced potato pasties
Total time: 1 h
Yield: Serves 4
Ingredients: 300g potatoes peeled and chopped; 100g frozen peas; 2 tsp curry paste; 1 onion sliced; 1 tsp black mustard seeds; 1/2 lemon juiced; handful coriander chopped; 375g ready-rolled puff pastry; egg beaten; to serve chutney

olivemagazine

Published: March 25, 2015 at 4:07 PM

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Serves 4

A little effort

Total time: 1 hr

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These versatile curried pasties taste great served hot or cold. Serve them with salad or just dip them in chutney for a moreish snack

Vegetarian

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Try these spiced potato pasties, then check out our best pasty recipes for more, including our Cornish pasty and breakfast pasties.

Ingredients

300g potatoes

peeled and chopped
100g frozen peas
2 tsp curry paste
1 onion

sliced
1 tsp black mustard seeds
1/2 lemon

juiced
handful coriander

chopped
375g ready-rolled puff pastry
egg

beaten
to serve chutney

Method

step 1

Boil 300g peeled and chopped potatoes for 8 minutes until just soft. Add 100g frozen peas 1 minute before the end of cooking time. drain, then set aside.
step 2

Meanwhile, heat a little oil in a pan. fry 1 sliced onion until soft and slightly coloured. Add 2 tsp curry paste and 1 tsp black mustard seeds, then fry for another minute. Stir in the potatoes and peas. Add the juice of ½ a lemon and a handful of chopped coriander, Then leave to cool.
step 3

Heat oven to 200c/fan 180c/gas 6. roll out a 375g pack of ready-rolled puff pastry a little more to make it into a square shape. cut into 4 squares, then cut each one in half so you have 8 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 seal. brush with more egg, then bake for 20 minutes until puffed and golden. Serve with a spoonful of chutney.

Authors

olivemagazine

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