Hey there! Ready to dive into a recipe that’s as fun to make as it is to eat? These Curried Potato Pasties are little bundles of joy that will have you feeling like you’re biting into comfort and spice all at once. Picture flaky pastry hugging a savory, spiced potato filling that’s just bursting with flavor. And that Quick Coriander Chutney? It’s the zingy, herby partner that takes this dish to the next level. Trust me, you’re going to love this one—it’s warm, comforting, and just a little bit adventurous.

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Why You’ll Love Curried Potato Pasties

This recipe is a game-changer for those days when you want something hearty yet easy to whip up. Whether it’s a cozy family dinner, a quick lunch, or something to serve at your next gathering, these pasties hit all the right notes. Here’s why it’s a favorite:

Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s great for sticking to a budget without compromising on taste.
Quick and Easy: Even beginners can follow these straightforward steps. This recipe is designed to be foolproof, so you can enjoy cooking without stress.
Customizable: You can tweak it to your liking. Craving a little heat? Throw in a pinch of cayenne or smoked paprika. Want it milder? Adjust the seasoning to suit your taste.
Crowd-Pleasing: Guaranteed to be a hit with everyone, from kids to adults. This dish strikes the perfect balance of comfort and flavor, making it a universal favorite.

Ingredients in Curried Potato Pasties

Here’s the magic of this recipe—it’s all about simple ingredients that come together for big flavor. No need for fancy ingredients, just the basics that you probably already have in your kitchen.

For the Pastry:

All-purpose flour
Salt
Butter
Water (ice-cold)

For the Potato Filling:

Potatoes
Onion
Garlic
Fresh ginger
Ground coriander
Ground cumin
Ground turmeric
Garam masala
Chili powder
Salt
Fresh cilantro
Lemon juice

For the Quick Coriander Chutney:

Fresh coriander (cilantro)
Green chili (optional)
Lime juice
Ginger
Garlic
Sugar
Salt
Water

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create these flavorful pasties:

1. Preheat Your Equipment:

Start by preheating your oven to 375°F (190°C). This ensures your pasties bake evenly and get that perfect golden color.

2. Make the Pastry:

In a large bowl, combine the flour and salt. Add in the butter, and rub it into the flour until it resembles breadcrumbs. Gradually add ice-cold water and mix until a dough forms. Don’t overwork it, just bring it together, wrap it in plastic wrap, and chill it in the fridge for about 30 minutes.

3. Prepare the Filling:

While the dough is chilling, peel and boil the potatoes until tender. In a pan, sauté the onions, garlic, and ginger until fragrant. Add the spices (coriander, cumin, turmeric, garam masala, chili powder) and cook for another minute. Then mash the potatoes and mix them with the sautéed onions and spices. Stir in fresh cilantro and a squeeze of lemon juice. Set aside.

4. Roll Out the Pastry:

Once the dough has chilled, roll it out on a lightly floured surface until it’s about 1/8 inch thick. Use a round cutter (about 4 inches in diameter) to cut out circles of dough.

5. Assemble the Pasties:

Place a spoonful of the spiced potato filling in the center of each pastry circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal them.

6. Bake to Perfection:

Place the pasties on a baking sheet lined with parchment paper. Brush with a little bit of butter or milk for a golden finish. Bake for about 25-30 minutes or until they are golden and crispy.

7. Prepare the Coriander Chutney:

While the pasties are baking, blend all the chutney ingredients in a food processor until smooth. Taste and adjust seasoning as needed.

8. Serve and Enjoy:

Once the pasties are out of the oven, serve them warm with the coriander chutney on the side for dipping. Perfectly crispy on the outside and flavorful on the inside!

How to Serve Curried Potato Pasties

These pasties are fantastic on their own, but if you’re looking to elevate the experience, here are a few ideas:

Fresh Salads: A crisp green salad dressed with a tangy vinaigrette pairs perfectly with the warm, spiced flavors of the pasties.
Crusty Bread: Serve with a side of garlic bread or a simple baguette to soak up any extra chutney or sauce.
Creamy Accompaniments: A dollop of Greek yogurt or sour cream adds a cool contrast to the spices in the pasties.
Vegetable Sides: Roasted carrots, zucchini, or asparagus would add a touch of freshness and color to your plate.
As a Standalone: Sometimes, these pasties are hearty enough to enjoy all by themselves. Just garnish with fresh cilantro for a finishing touch.

Additional Tips

Prep Ahead: Chop and prepare your ingredients the night before, and store them in airtight containers. This makes the recipe a breeze to put together the next day.
Spice It Up: If you like things spicier, feel free to add extra chili or cayenne pepper to the filling or chutney.
Dietary Adjustments: For a gluten-free version, swap out the all-purpose flour for a gluten-free blend. You can also make the chutney dairy-free by omitting any yogurt and using a plant-based alternative.
Storage Tips: Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven to keep the pastry crispy.
Double the Batch: This recipe freezes really well, so make a double batch and store some in the freezer for a rainy day.

FAQ Section

Q1: Can I substitute potatoes with another vegetable?
A1: Absolutely! Sweet potatoes or cauliflower work great as a substitute. Just make sure to adjust the cooking time as needed.

Q2: Can I make this dish ahead of time?
A2: Yes, you can prepare everything ahead of time. Assemble the pasties, cover them, and refrigerate until you’re ready to bake. Bake them just before serving.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the pastry crispy.

Q4: Can I freeze this dish?
A4: Yes! These pasties freeze beautifully. Place them on a baking sheet to freeze individually before transferring them to a freezer-safe container. Reheat in the oven when you’re ready.

Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 350°F (175°C) for about 10 minutes, or until the pastry is crisp again. You can also microwave them, but the pastry won’t be as crispy.

Q6: Can I double the recipe?
A6: Absolutely! Double the ingredients and freeze half for an easy meal down the line.

Conclusion

These Curried Potato Pasties are everything you want in a comforting, flavorful dish—crispy, warm, and packed with spices that’ll make your taste buds dance. The addition of the Quick Coriander Chutney gives them that extra punch of freshness that perfectly complements the richness of the filling. Whether you’re making these for yourself or sharing them with friends and family, this recipe is sure to become a favorite. Give it a try, and let me know what you think! Happy cooking!

Curried Potato Pasties with Quick Coriander Chutney

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Author: Maria
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: 12 pasties 1x
Category: Snack
Method: Baked
Cuisine: Indian, British
Diet: Vegetarian

Print Recipe

Description

Curried Potato Pasties with Quick Coriander Chutney are a savory treat with a flaky, turmeric-infused pastry encasing a spiced potato filling, complemented by a refreshing coriander chutney. Perfect as a snack or light meal.

Instructions

For the Pastry: In a large bowl, mix the flour, turmeric, and salt. Add the cold butter and lard and rub together until the mixture resembles breadcrumbs. Add the egg and a little cold water, and knead to form a dough. Wrap in plastic wrap and chill for 30 minutes.
For the Filling: Peel and dice the potatoes. Heat the oil in a pan over medium heat and cook the onions until softened. Add garlic, ginger, cumin seeds, chilli powder, and turmeric. Stir for 1-2 minutes. Add the potatoes, petit pois, and enough vegetable stock or water to create a thick sauce. Simmer until the potatoes are tender. Season with lemon juice and salt.
For the Chutney: Blend the coriander, ginger, green chilli, lemon juice, sea salt, sugar, and mint leaves until smooth. Add a little water if necessary.
Preheat the oven to 375°F (190°C). Roll out the pastry on a floured surface and cut into circles. Spoon the curried potato filling into the center of each circle and fold into a half-moon shape. Seal the edges with a fork. Brush with egg wash and sprinkle with nigella seeds.
Place the pasties on a baking sheet and bake for 25-30 minutes until golden brown. Serve warm with the coriander chutney.

Notes

For a more flavorful pastry, you can add a pinch of ground cumin to the dough.
If you prefer a spicier chutney, add more green chilli or a dash of cayenne pepper.
You can freeze the pasties before baking. To bake from frozen, simply increase the baking time by 5-10 minutes.

Nutrition

Serving Size: 1 pasty
Calories: 250
Sugar: 3g
Sodium: 220mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 5g
Cholesterol: 35mg