If you’re looking to wow your friends or simply treat yourself to something delicious and comforting, this Curried Potato Pasties with Quick Coriander Chutney Recipe is an absolute gem. Crispy, golden pastry pockets filled with a fragrant, slightly spiced potato and pea mixture perfectly complemented by a bright, herbaceous coriander chutney—it’s a dish that feels like a warm hug with vibrant flavors in every bite. If you love snacks that are both satisfying and packed with character, this recipe will quickly become a staple in your kitchen.
Ingredients You’ll Need
The beauty of the Curried Potato Pasties with Quick Coriander Chutney Recipe lies in its straightforward ingredients, each playing a crucial role in building layers of flavor, texture, and color. From the flaky pastry to the spiced filling and the fresh chutney, every component harmonizes wonderfully.
- Plain flour (350g): Forms the base for the crisp, buttery pastry shell.
- Ground turmeric (1/4 tsp): Adds a golden hue and subtle earthiness to the dough and filling.
- Salt (generous pinch): Enhances all the flavors throughout the dish.
- Unsalted butter (75g, cold): Creates richness and flakiness in the pastry.
- Lard or extra butter (75g, cold): Adds traditional richness and texture to the pasty crust.
- Ice-cold water: Binds the dough just enough without making it tough.
- Egg (1, beaten): Provides a glossy egg wash for beautiful golden coloring.
- Nigella seeds: Adds a subtle crunch and a mild onion-like flavor on top of the pastry.
- Potatoes (300g, peeled and diced): The hearty, soft base for the savory filling.
- Light oil (1.5 tbsp): For frying the onions and spices.
- Brown onions (2, thinly sliced): Offer sweetness and depth when caramelized.
- Garlic (2 cloves, grated): Adds aromatic punch to the filling.
- Fresh ginger (thumb-size piece, grated): Brightens and warms the spice blend.
- Cumin seeds (1/2 tsp): Imparts a nutty, earthy flavor.
- Chili powder (1/2 tsp): Delivers gentle heat and complexity.
- Frozen petit pois (handful): Peas add a tender pop of green and sweetness.
- Vegetable stock or water (3–6 tbsp): Keeps the filling moist without sogginess.
- Lemon juice (to taste): Brightens the filling with a fresh zing.
- Fresh coriander (2 large handfuls): Essential for the chutney’s herbal freshness.
- Fresh mint leaves (large handful): Adds cooling contrast to the sharp chutney.
- Green chili (1, chopped and deseeded): Provides a bit of defined heat without overwhelming.
- Sugar (a pinch): Balances acidity and ties the chutney flavors together.
- Sea salt (1 tsp for chutney): Enhances all the chutney ingredients.
How to Make Curried Potato Pasties with Quick Coriander Chutney Recipe
Step 1: Prepare the Pastry
Start this adventure by making the pastry—a flaky, buttery base that is the perfect vessel for all that delicious filling. In your food processor, pulse together plain flour, turmeric, and salt, then add cold butter and lard. Pulse until the mixture looks like fine crumbs. Slowly add ice-cold water, just enough for the dough to come together without getting sticky. Turn it out onto a floured surface, knead gently, shape into a ball, wrap tightly in cling film, and pop it in the fridge to chill for at least an hour. This rest is crucial for the dough to develop texture and become easier to roll out.
Step 2: Cook the Potato Filling
While the dough chills, cook your filling. Boil the diced potatoes in salted water until just tender—overcooking will make the filling mushy, so keep an eye on them. Meanwhile, in a hot pan, heat the oil and fry the sliced onions with a pinch of salt until they are soft and golden, this caramelization adds natural sweetness. Stir in the grated garlic, ginger, cumin seeds, chili powder, and turmeric, letting the spices bloom for a minute or two. Add frozen peas and the pre-cooked potatoes, then splash in some vegetable stock or water to create a moist filling. Season with lemon juice and salt for brightness and balance, then let the whole mixture cool to room temperature before assembling. This step brings all the flavors together in a harmonious, slightly saucy filling that you’ll want to sneak tastes of.
Step 3: Shape and Bake the Pasties
Preheat your oven to 200°C (390°F) and line a tray with parchment paper—it’s almost time to bring it all together. Divide your chilled dough into 3 to 5 pieces depending on your size preference. Roll each piece into a round circle, about the size of a dinner plate, for uniformity. Spoon a generous amount of potato filling on one half, leaving space around the edges to seal properly. Brush the edges with beaten egg, fold the dough over to create a semi-circle, and crimp the edges with your fingers or a fork to create that charming pasty seal. Arrange them on the baking tray, brush with more egg wash for a golden finish and sprinkle nigella seeds on top for a subtle crunch and flavor. Bake for a crisp 30 minutes until a beautiful golden brown crust forms. Let them rest for a short while before serving so the filling sets a bit and you don’t burn your mouth on that steamy filling!
Step 4: Make the Quick Coriander Chutney
This chutney is seriously where everything comes alive—it’s quick, super fresh, and adds an incredible punch of flavor. In a mini chopper or blender, combine fresh coriander, peeled and chopped ginger, chopped green chili, lemon juice, sea salt, sugar, and a splash of water. Blitz it all until smooth and vibrant green. Toss in those fresh mint leaves and give it another pulse, adding a touch more water if necessary, to create a smooth, vibrant chutney that’s lively and perfect for dipping your piping hot pasties. It slices through the richness with fresh, zesty notes and a hint of heat that dances on your tongue.
How to Serve Curried Potato Pasties with Quick Coriander Chutney Recipe
Garnishes
A sprinkle of fresh chopped coriander, a dollop of creamy yogurt, or even a few slices of crisp cucumber can elevate your pasties. The vibrant chutney is already a star, but a little extra fresh herb on top makes each bite feel festive and fun.
Side Dishes
Curried Potato Pasties are terrific on their own as snacks or light lunches, but pairing them with a simple salad of leafy greens or a cooling raita balances the warmth and spice perfectly. A bowl of lentil dal or a fragrant vegetable curry can make a lovely hearty meal alongside.
Creative Ways to Present
If you’re entertaining, serve these pasties on a large platter surrounded by chutney in small bowls, lemon wedges, and perhaps some pickled vegetables or mango chutney for extra variety. You can also slice the pasties into smaller, bite-sized pieces for easy finger food at parties, making these a definite crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover pasties can be stored in an airtight container in the fridge for up to 2 days. The pastry will lose some of its crispness but warming them carefully helps restore that lovely texture.
Freezing
For longer storage, freeze the assembled but unbaked pasties on a baking tray until firm, then transfer to a freezer bag. They keep well for up to a month and can be baked from frozen by adding a few extra minutes to the bake time.
Reheating
Reheat pasties in the oven at 180°C (350°F) for 10-15 minutes, until warmed through and crisp again. Avoid microwaving if you want to keep the pastry flaky.
FAQs
Can I make the pastry without lard?
Yes! For a vegetarian version, simply use all butter instead of a mix of butter and lard. The pastry may be slightly less traditional but remains delicious and flaky.
How spicy is the filling?
The filling has a gentle warmth from the chili powder and green chili, but it is not overpowering. You can adjust the chili amounts to suit your heat preference.
Can I prepare the filling in advance?
Absolutely! The potato filling can be made a day ahead and kept refrigerated. Just bring it to room temperature before assembling the pasties.
Is the chutney gluten-free?
Yes, the quick coriander chutney is naturally gluten-free and adds a fresh, vibrant element to the pasties.
What if I don’t have nigella seeds?
While nigella seeds add a unique flavor and texture, you can skip them or substitute with sesame seeds or cumin seeds for a different twist.
Final Thoughts
Whipping up these Curried Potato Pasties with Quick Coriander Chutney Recipe is such a rewarding experience—every bite bursts with warmth, spice, and freshness that feels homemade and special. Whether you’re making them for a cozy night in or sharing with friends, they’re sure to bring smiles all around the table. I wholeheartedly encourage you to try this recipe and savor the magic of these golden pockets filled with love.
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Curried Potato Pasties with Quick Coriander Chutney Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 3 servings
- Category: Snack
- Method: Baking
- Cuisine: Indian-inspired
- Diet: Vegetarian
Description
Delicious Curried Potato Pasties filled with a fragrant and spiced potato and pea mixture, encased in a buttery turmeric-infused pastry. Served with a vibrant and refreshing quick coriander and mint chutney, these pasties make a perfect snack or light meal with a delightful blend of textures and flavors.
Ingredients
For the Pastry:
- 350g (12 oz) plain flour, plus extra for dusting
- 1/4 tsp ground turmeric
- Generous pinch of salt
- 75g (2.5 oz) unsalted butter, fridge cold
- 75g (2.5 oz) lard, fridge cold (or additional butter for vegetarian option)
- Ice-cold water (as needed)
- 1 egg, lightly beaten (for egg wash)
- Nigella seeds, for sprinkling
For the Filling:
- 300g (10.5 oz) potatoes, peeled and diced
- 1 1/2 tbsp light oil
- 2 brown onions, thinly sliced into half moons
- Sea salt, to taste
- 2 large garlic cloves, finely grated
- Thumb-size piece fresh ginger, finely grated
- 1/2 tsp cumin seeds
- 1/2 tsp chili powder
- 1/4 tsp ground turmeric
- Generous handful of frozen petit pois (small peas)
- 3–6 tbsp vegetable stock or water
- Freshly squeezed lemon juice, to taste
For the Quick Coriander Chutney:
- 2 large handfuls fresh coriander
- 1-inch piece fresh ginger, peeled and chopped
- 1 green chili, roughly chopped (seeds removed for less heat)
- 2 tbsp fresh lemon juice
- 1 tsp sea salt
- Generous pinch of sugar
- Large handful fresh mint leaves
- Splash of water (as needed)
Instructions
- Make the Pastry: In a food processor, combine the plain flour, ground turmeric, and salt. Add the cold butter and lard, pulsing until the mixture resembles fine crumbs. Gradually add ice-cold water a little at a time, pulsing until the dough just comes together. Turn the dough onto a clean surface, gently knead into a smooth ball, wrap in cling film, and chill in the refrigerator for at least 1 hour to firm up.
- Prepare the Filling: Boil the diced potatoes in salted water for about 10 minutes until just tender. Drain and set aside. In a non-stick frying pan over medium-high heat, heat the oil. Add the sliced onions and a pinch of salt, frying for 8–10 minutes while stirring until soft and golden. Stir in grated garlic, ginger, cumin seeds, chili powder, and turmeric, cooking for 1–2 minutes until fragrant. Add the frozen peas followed by the parboiled potatoes and 3 tablespoons of vegetable stock or water. Cook for 2–3 minutes until the filling is slightly saucy but not dry. Remove from heat, season with freshly squeezed lemon juice and additional salt to taste. Allow the filling to cool completely.
- Shape the Pasties: Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper. Divide the chilled pastry dough into 3 to 5 equal pieces depending on desired size. Roll each piece into a round using a plate as a guide for uniform circles. Spoon the cooled potato filling onto one half of each pastry round, leaving a small border around the edges. Brush the edges with the beaten egg, fold the pastry over to create a semi-circle, and crimp the edges firmly to seal. Transfer the assembled pasties to the prepared baking sheet. Brush the tops with more egg wash and sprinkle with nigella seeds for added flavor and decoration.
- Bake: Place the baking sheet in the preheated oven and bake the pasties for 30 minutes or until they are golden brown and crisp. Once baked, allow the pasties to rest for at least 10 minutes before serving to let the filling set and to avoid burning your mouth.
- Prepare the Quick Coriander Chutney: In a mini chopper or blender, combine fresh coriander, chopped ginger, green chili, lemon juice, salt, sugar, and a small splash of water. Blitz until smooth. Add the fresh mint leaves and blend again, adding little more water if needed to achieve a smooth, sauce-like consistency. Adjust seasoning if necessary before serving alongside the hot pasties.
Notes
- The pastry can be customized for vegetarians by substituting lard with additional cold unsalted butter.
- For milder chutney, remove seeds from the green chili or reduce the amount used.
- Pasties can be made smaller or larger by dividing the dough into more or fewer pieces.
- Allowing the filling to cool before assembling ensures the pastry remains flaky and does not become soggy.
- These pasties can be reheated in a hot oven to maintain crispiness.
