Curried Potato Pasties: A Delicious & Easy Recipe

Curried Potato Pasties, a delightful fusion of Indian spices and British pastry, are about to become your new favorite comfort food! Imagine biting into a flaky, golden crust, giving way to a warm, savory filling of perfectly spiced potatoes, peas, and aromatic herbs. This isn’t just a recipe; it’s an experience that will transport your taste buds to a bustling Indian market, all from the comfort of your kitchen.

The humble pasty, a baked pastry traditionally filled with meat and vegetables, has a rich history in the United Kingdom, particularly in Cornwall. Originally created as a portable lunch for miners, the pasty’s sturdy crust served as a handle, keeping the filling safe from dirty hands. Our Curried Potato Pasties take this classic concept and infuse it with the vibrant flavors of Indian cuisine. The addition of curry powder, garam masala, and other fragrant spices elevates the simple potato filling to something truly extraordinary.

What makes these pasties so irresistible? It’s the perfect balance of textures and flavors. The crispy, buttery pastry contrasts beautifully with the soft, spiced potatoes. They’re incredibly satisfying, easy to eat on the go, and perfect for a quick lunch, a hearty snack, or even a light dinner. Plus, they’re vegetarian-friendly, making them a great option for everyone. Get ready to discover why these Curried Potato Pasties are a guaranteed crowd-pleaser!

this Recipe

Ingredients:

• For the Pastry:
• 500g (17.6 oz) plain flour, plus extra for dusting
• 1 tsp salt
• 125g (4.4 oz) cold butter, cubed
• 125g (4.4 oz) cold vegetable shortening, cubed
• 150-175ml (5-6 fl oz) ice water
• 1 egg, beaten (for egg wash)
• For the Curried Potato Filling:
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1 tbsp curry powder (mild or medium, depending on your preference)
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 750g (26.5 oz) potatoes, peeled and diced into 1cm (1/2 inch) cubes
• 200g (7 oz) frozen peas
• 100ml (3.4 fl oz) vegetable stock
• Juice of 1/2 lemon
• Salt and pepper to taste
• Fresh coriander, chopped (for garnish)

Making the Pastry

Okay, let’s start with the pastry. This is the foundation of our delicious pasties, and a good pastry makes all the difference. Don’t be intimidated; it’s easier than you think!

1. Combine the Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed, which is important for flavor and gluten development.
2. Add the Fats: Add the cubed butter and vegetable shortening to the flour mixture. The key here is to keep everything cold. Cold fat creates steam when baking, resulting in a flaky pastry.
3. Rub in the Fats: Using your fingertips (or a pastry blender if you have one), rub the butter and shortening into the flour until the mixture resembles coarse breadcrumbs. Try to work quickly to prevent the fats from melting. You want to see small pieces of fat still visible.
4. Add the Water: Gradually add the ice water, a tablespoon at a time, mixing gently with a knife or spatula. Be careful not to overmix. You want just enough water to bring the dough together into a shaggy mass. The amount of water needed can vary depending on the humidity and the type of flour you’re using.
5. Form the Dough: Gently bring the dough together with your hands. Don’t knead it! Overworking the dough will develop the gluten too much, resulting in a tough pastry.
6. Divide and Chill: Divide the dough in half, flatten each half into a disc, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial. It allows the gluten to relax, making the dough easier to roll out, and it also firms up the fats, which will contribute to flakiness. You can even chill it overnight if you prefer.

Preparing the Curried Potato Filling

Now, let’s move on to the heart of our pasties – the curried potato filling. This is where the magic happens, with all those wonderful spices coming together to create a flavorful and satisfying filling.

1. Sauté the Aromatics: Heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
2. Add Garlic, Ginger, and Chilies: Add the minced garlic, grated ginger, and chopped green chilies to the pan. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
3. Bloom the Spices: Add the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using) to the pan. Cook for another minute, stirring constantly, until the spices are fragrant. This process, called “blooming” the spices, helps to release their flavors and aromas.
4. Add the Potatoes: Add the diced potatoes to the pan and stir to coat them with the spice mixture.
5. Add Peas and Stock: Add the frozen peas and vegetable stock to the pan. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
6. Season and Finish: Once the potatoes are cooked, remove the pan from the heat. Stir in the lemon juice, salt, and pepper to taste. Taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or lemon juice to brighten the flavors.
7. Cool the Filling: Allow the filling to cool completely before assembling the pasties. This is important because a hot filling can melt the pastry and make it difficult to work with. You can speed up the cooling process by spreading the filling out on a baking sheet.
8. Add Coriander: Stir in the chopped fresh coriander just before assembling the pasties. This adds a fresh, vibrant flavor to the filling.

Assembling and Baking the Pasties

Alright, we’ve got our pastry and our filling ready to go. Now comes the fun part – putting it all together and baking these beauties!

1. Preheat the Oven: Preheat your oven to 200°C (400°F, Gas Mark 6). Line a baking sheet with parchment paper.
2. Roll Out the Pastry: On a lightly floured surface, roll out one of the pastry discs to about 3mm (1/8 inch) thick. Use a round cutter (about 15cm/6 inches in diameter) or a plate as a guide to cut out circles of pastry. You should get about 4-6 circles from each disc, depending on the size of your cutter.
3. Fill the Pasties: Place a generous spoonful of the cooled curried potato filling in the center of each pastry circle. Don’t overfill them, or they’ll be difficult to seal.
4. Seal the Pasties: Brush the edges of the pastry circles with a little beaten egg. Fold the pastry over to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative finish and to ensure a tight seal.
5. Egg Wash: Brush the tops of the pasties with the remaining beaten egg. This will give them a beautiful golden-brown color.
6. Bake: Place the pasties on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and the pastry is cooked through. Keep an eye on them, as baking times can vary depending on your oven.
7. Cool and Serve: Remove the pasties from the oven and let them cool slightly on the baking sheet before serving. They’re delicious served warm or at room temperature.

Tips for Success

• Keep Everything Cold: This is the key to a flaky pastry. Use cold butter, cold shortening, and ice water.
• Don’t Overmix the Dough: Overmixing will develop the gluten too much, resulting in a tough pastry.
• Chill the Dough: Chilling the dough allows the gluten to relax and the fats to firm up, resulting in a more tender and flaky pastry.
• Cool the Filling: A hot filling can melt the pastry and make it difficult to work with.
• Seal the Pasties Well: Make sure to seal the edges of the pasties tightly to prevent the filling from leaking out during baking.
• Experiment with Spices: Feel free to adjust the spices in the filling to your liking. You can add more or less chili powder, cumin, or turmeric.
• Add Other Vegetables: You can also add other vegetables to the filling, such as cauliflower, broccoli, or spinach.
• Make Ahead: The pasties can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. You can also freeze them for longer storage.

Serving Suggestions

These curried potato pasties are delicious on their own, but they also pair well with a variety of sides. Here are a few suggestions:

• Chutney: Serve with your favorite chutney, such as mango chutney, mint chutney, or coriander chutney.

• 

  Conclusion:

  So, there you have it! These Curried Potato Pasties are more than just a recipe; they’re a flavor adventure waiting to happen. I truly believe this is a must-try recipe for anyone who loves a little spice, a comforting carb, and a satisfyingly flaky crust. The combination of the fragrant curry spices with the creamy potatoes is simply divine, and the fact that they’re portable makes them perfect for lunchboxes, picnics, or a quick and easy dinner.

  Why are these Curried Potato Pasties a must-try? Because they’re incredibly versatile, surprisingly easy to make, and bursting with flavor. They’re a fantastic vegetarian option, and they’re sure to impress anyone you share them with. Plus, who can resist a warm, golden-brown pasty filled with deliciousness?

  But the fun doesn’t stop there! Feel free to get creative with your fillings.

  Serving Suggestions and Variations:

  * Dipping Sauces: Serve these pasties with a cooling raita, a tangy mango chutney, or even a dollop of plain yogurt. The contrast of flavors is incredible!
  * Spice Level: Adjust the amount of chili powder to suit your taste. If you prefer a milder flavor, reduce the chili powder or omit it altogether. For a spicier kick, add a pinch of cayenne pepper.
  * Vegetable Variations: Feel free to add other vegetables to the filling. Peas, carrots, spinach, or even cauliflower would be delicious additions. Just make sure to chop them finely so they cook evenly.
  * Protein Boost: If you’re looking to add some protein, consider adding cooked lentils or chickpeas to the filling. This will make the pasties even more filling and satisfying.
  * Crust Options: While I love using store-bought puff pastry for its convenience, you can also make your own shortcrust pastry for a more traditional pasty.
  * Sweet Potato Variation: For a sweeter twist, substitute some of the potatoes with sweet potatoes. The sweetness of the sweet potatoes will complement the curry spices beautifully.
  * Make it Vegan: To make these pasties vegan, simply use a vegan-friendly puff pastry and ensure that any dipping sauces you choose are also vegan.

  I’m so excited for you to try this recipe! I know you’ll love the warm, comforting flavors and the satisfying crunch of the pastry. Don’t be afraid to experiment with different variations and make it your own.

  Now, it’s your turn! I encourage you to give these Curried Potato Pasties a try. I promise you won’t be disappointed. And most importantly, I’d love to hear about your experience. Did you make any variations? What dipping sauce did you choose? What did your family and friends think?

  Please, share your photos and stories in the comments below. I can’t wait to see your creations and hear about your culinary adventures. Happy baking, and enjoy every delicious bite of these incredible Curried Potato Pasties! I’m confident that this recipe will become a regular in your rotation, just as it has in mine. Let me know if you have any questions, and I’ll do my best to help. Enjoy!

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  Curried Potato Pasties: A Delicious & Easy Recipe

  Flaky, homemade pasties filled with a flavorful curried potato filling. A savory and satisfying vegetarian meal!

  Prep Time45 minutes

  Cook Time45 minutes

  Total Time90 minutes

  Category: Lunch

  Yield: 8-12 pasties

  Save This Recipe

  Ingredients

  • 500g (17.6 oz) plain flour, plus extra for dusting
  • 1 tsp salt
  • 125g (4.4 oz) cold butter, cubed
  • 125g (4.4 oz) cold vegetable shortening, cubed
  • 150-175ml (5-6 fl oz) ice water
  • 1 egg, beaten (for egg wash)
  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1-2 green chilies, finely chopped (adjust to your spice preference)
  • 1 tbsp curry powder (mild or medium, depending on your preference)
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • 750g (26.5 oz) potatoes, peeled and diced into 1cm (1/2 inch) cubes
  • 200g (7 oz) frozen peas
  • 100ml (3.4 fl oz) vegetable stock
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • Fresh coriander, chopped (for garnish)

  Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cubed butter and vegetable shortening to the flour mixture.
  3. Using your fingertips (or a pastry blender), rub the butter and shortening into the flour until the mixture resembles coarse breadcrumbs.
  4. Gradually add the ice water, a tablespoon at a time, mixing gently with a knife or spatula, until the dough comes together into a shaggy mass.
  5. Gently bring the dough together with your hands. Don’t knead.
  6. Divide the dough in half, flatten each half into a disc, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes (or overnight).
  7. Heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
  8. Add the minced garlic, grated ginger, and chopped green chilies to the pan. Cook for another minute, stirring constantly, until fragrant.
  9. Add the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using) to the pan. Cook for another minute, stirring constantly, until the spices are fragrant.
  10. Add the diced potatoes to the pan and stir to coat them with the spice mixture.
  11. Add the frozen peas and vegetable stock to the pan. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
  12. Remove the pan from the heat. Stir in the lemon juice, salt, and pepper to taste.
  13. Allow the filling to cool completely before assembling the pasties.
  14. Stir in the chopped fresh coriander just before assembling the pasties.
  15. Preheat your oven to 200°C (400°F, Gas Mark 6). Line a baking sheet with parchment paper.
  16. On a lightly floured surface, roll out one of the pastry discs to about 3mm (1/8 inch) thick. Use a round cutter (about 15cm/6 inches in diameter) or a plate as a guide to cut out circles of pastry.
  17. Place a generous spoonful of the cooled curried potato filling in the center of each pastry circle.
  18. Brush the edges of the pastry circles with a little beaten egg. Fold the pastry over to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative finish and to ensure a tight seal.
  19. Brush the tops of the pasties with the remaining beaten egg.
  20. Place the pasties on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and the pastry is cooked through.
  21. Remove the pasties from the oven and let them cool slightly on the baking sheet before serving.

  Notes

  • Keep Everything Cold: This is the key to a flaky pastry. Use cold butter, cold shortening, and ice water.
  • Don’t Overmix the Dough: Overmixing will develop the gluten too much, resulting in a tough pastry.
  • Chill the Dough: Chilling the dough allows the gluten to relax and the fats to firm up, resulting in a more tender and flaky pastry.
  • Cool the Filling: A hot filling can melt the pastry and make it difficult to work with.
  • Seal the Pasties Well: Make sure to seal the edges of the pasties tightly to prevent the filling from leaking out during baking.
  • Experiment with Spices: Feel free to adjust the spices in the filling to your liking. You can add more or less chili powder, cumin, or turmeric.
  • Add Other Vegetables: You can also add other vegetables to the filling, such as cauliflower, broccoli, or spinach.
  • Make Ahead: The pasties can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. You can also freeze them for longer storage.