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Curried Potato Pasties with Quick Coriander Chutney

Curried Potato Pasties with Quick Coriander Chutney

  • Author: Charlotte
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 8 pasties 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Vegan

Description

Flaky, golden pastry pockets filled with a warmly spiced curried potato mixture, paired with a vibrant and refreshing coriander chutney. A delicious fusion snack perfect for picnics, lunchboxes, or as an appetizer.


Ingredients

Scale
  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 2 medium potatoes, peeled and diced
  • 1/2 tsp turmeric
  • 1 tsp curry powder
  • 1/4 tsp chili flakes (optional)
  • Salt and pepper to taste
  • 1/2 cup frozen peas
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh coriander
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • Quick Coriander Chutney:
  • 1 cup fresh coriander leaves
  • 1 small garlic clove
  • 1 green chili (optional)
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 23 tbsp water (to blend)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
  2. Heat oil in a pan over medium heat. Add cumin seeds and toast for 30 seconds.
  3. Add onion, garlic, and ginger. Cook until softened, about 3 minutes.
  4. Add diced potatoes, turmeric, curry powder, chili flakes, salt, and pepper. Stir to coat evenly.
  5. Add 1/4 cup water, cover, and cook for 10–12 minutes until potatoes are tender. Stir in peas, lemon juice, and coriander. Let the filling cool slightly.
  6. Roll out puff pastry and cut into squares (about 4–5 inches). Place filling in the center, fold over into triangles, and seal edges with a fork.
  7. Brush with egg wash and bake for 20–25 minutes, or until golden brown and crisp.
  8. Meanwhile, blend coriander chutney ingredients in a food processor until smooth. Adjust seasoning and water as needed.
  9. Serve pasties warm with the chutney for dipping.

Notes

  • Use leftover mashed or roasted potatoes for a shortcut.
  • Make the pasties ahead and freeze before baking. Bake from frozen, adding 5 extra minutes.
  • Chutney can be made a day in advance and stored in the fridge.

Nutrition

  • Serving Size: 1 pasty with chutney
  • Calories: 210
  • Sugar: 2g
  • Sodium: 180mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: curried potato pasties, vegan snack, coriander chutney, puff pastry pockets, Indian-inspired pastry, savory hand pies