Spiced potato pasties

  • serves 4
  • A little effort

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



  • potatoes 300g, peeled and chopped
  • frozen peas 100g
  • curry paste 2 tsp
  • onion 1, sliced
  • black mustard seeds 1 tsp
  • lemon 1/2, juiced
  • coriander handful, chopped
  • ready-rolled puff pastry 375g
  • egg beaten
  • chutney to serve 


  • 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.