Description
Flaky, golden pastry filled with a warmly spiced curried potato mixture, served alongside a fresh and zesty coriander chutney. These pasties are comforting, flavorful, and perfect for lunch, snacks, or picnics.
Ingredients
Units
Scale
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- For the Pastry:
- 350g (12 oz) plain flour, plus extra for dusting
- 1/4 tsp ground turmeric
- Generous pinch salt
- 75g (2.5 oz) unsalted butter, fridge cold
- 75g (2.5 oz) lard, fridge cold
- 1 egg
- Nigella seeds, for sprinkling
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- For the Curried Potato Filling:
- 300g (10.5 oz) potatoes, peeled and diced
- 1 1/2 tbsp light oil
- 2 brown onions, finely chopped
- Sea salt, to taste
- 2 large garlic cloves, minced
- Thumb-size piece fresh ginger, grated
- 1/2 tsp cumin seeds
- 1/2 tsp chilli powder
- 1/4 tsp ground turmeric
- Generous handful frozen petit pois
- 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
- 1 green chilli
- 2 tbsp fresh lemon juice
- 1 tsp sea salt
- Generous pinch sugar
- Large handful fresh mint leaves
Instructions
- Make the pastry: In a large bowl, mix the flour, turmeric, and salt. Rub in the chilled butter and lard until the mixture resembles coarse crumbs.
- Beat the egg and add it to the flour mixture, bringing the dough together. If needed, add a splash of cold water. Form into a disc, wrap, and refrigerate for 30 minutes.
- Prepare the filling: Boil the diced potatoes until tender, then drain and set aside.
- Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until soft and golden.
- Stir in garlic, ginger, cumin seeds, chilli powder, and turmeric. Cook 1–2 minutes until fragrant.
- Add the cooked potatoes and the frozen peas. Mash lightly, leaving some texture.
- Add vegetable stock or water to moisten, then season with lemon juice and salt to taste. Let cool.
- Preheat the oven to 400°F (200°C). Roll out the dough and cut into circles. Spoon filling into the center of each, fold and seal the edges.
- Brush with egg wash and sprinkle with nigella seeds. Bake for 20–25 minutes or until golden.
- Make the chutney: Blend coriander, ginger, chilli, lemon juice, salt, sugar, and mint until smooth. Add a splash of water if needed.
- Serve the warm pasties with the coriander chutney.
Notes
- Keep the pastry cold while working with it for the flakiest texture.
- Adjust the spice level by increasing or decreasing the chilli.
- The pasties are delicious warm or at room temperature — great for lunch boxes and picnics.
Nutrition
- Serving Size: 1 pasty
- Calories: 295
- Sugar: 3g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg