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
Scale
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.
