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.
Ingredients
Units
Scale
- For the Pastry:
- 350g (12 oz) plain (all purpose) 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
- For the Curried Potato Filling:
- 300g (10.5 oz) potatoes
- 1 1/2 tbsp light oil
- 2 brown onions
- Sea salt
- 2 large garlic cloves
- Thumb-size piece fresh ginger
- 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, for seasoning
- 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
- 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