Packed with bold flavors and an addictive crispy texture, Spiced Pea and Potato Rolls combine hearty potatoes, sweet peas, and aromatic curry spices all wrapped in golden filo pastry. This irresistible vegetarian snack is perfect for gatherings, meal prep, or whenever you’re craving something comforting and packed with flavor. Experience the magic of homemade Spiced Pea and Potato Rolls, and you’ll discover why they capture the hearts (and taste buds!) of food lovers everywhere.
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Why You’ll Love This Recipe
- Bursting with Flavor: A robust blend of curry, caramelized onions, and tender veggies makes every bite pop with deliciousness.
- Effortlessly Impressive: These rolls look gorgeous and taste gourmet, yet they’re super easy to make at home.
- Family-Friendly: Even picky eaters will love the mild spice and satisfying crunch, making it a hit with all ages.
- Customizable: Adapt the filling or spices to suit your mood or what’s in the fridge—it’s endlessly flexible.
- Perfect for Any Occasion: Spiced Pea and Potato Rolls are ideal as appetizers, snacks, lunchbox treats, or part of a festive spread.
Ingredients You’ll Need
The magic of these Spiced Pea and Potato Rolls lies in a handful of simple ingredients, each playing a key role in building layers of texture, taste, and color. Here’s what you’ll need and why:
- 2 tbsp vegetable oil or sunflower oil: Helps sauté the onions and cook the potatoes while keeping the filling moist.
- 2 onions, finely sliced: Caramelizes beautifully for sweetness and depth of flavor in the filling.
- 300g potatoes, cut into small cubes: The hearty, starchy base that makes these rolls filling and satisfying.
- 1 heaped tbsp curry paste: The secret weapon for infusing spice, warmth, and authentic aroma.
- 140g frozen or fresh peas: Adds a pop of natural sweetness and vibrant green color to the mix.
- 4 large sheets filo pastry, cut in half: Provides that irresistible golden crunch and delicate wrap for the savory filling.
- Tomatoes, onion, and mango chutney, to serve: The fresh, tangy accompaniments that elevate every bite and balance the richness.
Variations
One of the best things about Spiced Pea and Potato Rolls is how easily the recipe can be tweaked to suit your taste, dietary needs, or pantry contents. Experiment with these simple swaps and creative twists:
- Add cheese: Mix in crumbled feta or shredded cheddar for a creamy, tangy kick.
- Go gluten-free: Use gluten-free pastry sheets to make the rolls suitable for gluten-sensitive guests.
- Make it vegan: Check your curry paste and filo pastry are vegan-friendly, then enjoy a completely plant-based snack.
- Spice it up: Add diced green chili or extra chili powder for those who like things hot.
- Swap the vegetables: Try adding carrots, spinach, or sweet corn for extra color and nutrition.
- Switch the curry paste: Use tikka masala, korma, or even Thai curry paste for a different flavor profile.
How to Make Spiced Pea and Potato Rolls
Step 1: Prepare the Filling
Heat the vegetable oil or sunflower oil in a large nonstick pan over medium heat. Add the finely sliced onions and sauté for about 8-10 minutes, stirring occasionally, until they turn soft, golden, and fragrant. Toss in the diced potatoes, and cook for another 8-10 minutes, stirring often, until they start to soften. Stir in the heaped tablespoon of curry paste and fry for a minute, letting the spices bloom and coat every piece. Add the frozen or fresh peas and about 3 tablespoons of water, cover with a lid, and cook until the potatoes are tender and the peas are bright green (about 5 more minutes). Remove the lid, allow any excess moisture to evaporate, then season generously with salt. Let the filling cool for 10 minutes so it’s easy to handle.
Step 2: Prepare the Filo Pastry Sheets
Lay out your filo pastry sheets and cover them with a clean, slightly damp kitchen towel to prevent them from drying out. Cut each large filo sheet in half, creating rectangles roughly the same size. Take one filo rectangle, and brush it lightly with oil to ensure the pastry bakes up crisp and golden. Stack a second piece on top for sturdiness, then continue brushing and stacking as needed for the number of rolls you plan to make.
Step 3: Fill and Roll
Spoon a generous line of the cooled spiced pea and potato filling along one of the short edges of each filo rectangle, leaving a small border. Fold the sides over the filling, then roll up tightly to enclose the mixture, creating a cigar-shaped roll. Place the filled rolls seam-side down on a parchment-lined baking tray. Brush the tops lightly with more oil for a golden finish.
Step 4: Bake to Perfection
Preheat your oven to 200°C (fan 180°C) or 400°F. Bake the rolls for 18-22 minutes, or until they’re deeply golden, gorgeously crisp, and piping hot throughout. Give them a quick check halfway through and rotate the tray for even color if needed. Once baked, let them cool for a couple of minutes before serving so the filling can set.
Pro Tips for Making Spiced Pea and Potato Rolls
- Cool filling completely: Spread the cooked filling on a plate and let it cool before rolling—this prevents soggy pastry.
- Keep filo covered: Filo dries out rapidly, so only uncover what you’re using and cover the rest with a damp towel.
- Don’t overfill: Use just enough filling so the rolls close tightly and won’t split open during baking.
- Oil lightly: Brush filo with a light hand—too much oil can make them greasy, but too little won’t give that perfect crunch.
- Bake from frozen: If making ahead, bake the rolls straight from frozen—increase the bake time by just a few minutes.
How to Serve Spiced Pea and Potato Rolls
Garnishes
Add fresh coriander leaves, pomegranate seeds, or a sprinkle of nigella seeds on the baked rolls for a burst of color and freshness. The finishing touch not only enhances their look but also brings out the flavors of the filling.
Side Dishes
Pair Spiced Pea and Potato Rolls with homemade mango chutney, cooling yogurt raita, or a fresh salad of sliced tomatoes and onions. The accompaniments create a complete meal or snack platter and balance the richness of the pastry with cool, tangy notes.
Creative Ways to Present
Serve the rolls upright in a glass for a party, stack them on a sharing platter for a buffet, or tuck them into wraps or lunchboxes for an on-the-go treat. They’re perfect as appetizers, picnic fare, or even the star of an easy vegetarian dinner.
Make Ahead and Storage
Storing Leftovers
Cool leftover Spiced Pea and Potato Rolls completely before placing them in an airtight container. Store in the refrigerator for up to 3 days, and reheat as needed to recover their crispiness. You can also enjoy them cold as a flavorful lunchbox treat.
Freezing
Prepare the rolls up to the point before baking, then layer them in a freezer-safe box with parchment paper between layers. Freeze for up to 2 months. When you’re ready, bake straight from frozen—just add 5-7 more minutes to the baking time for fresh, piping-hot rolls.
Reheating
To re-crisp leftover rolls, place them on a baking tray and heat in a preheated oven at 180°C/350°F for 8-10 minutes. Avoid microwaving, as it softens the filo and dulls the crunch. For a quick fix, give them a few minutes in an air fryer for unbeatable crispiness.
FAQs
Can I use puff pastry instead of filo for Spiced Pea and Potato Rolls?
Absolutely! Puff pastry creates a flakier, richer shell, but the rolls will be a bit heartier—just follow the same filling and baking technique but brush with a little more oil or a plant-based milk before baking.
Is this recipe vegan-friendly?
Yes, as long as your filo pastry and curry paste don’t contain butter or dairy, Spiced Pea and Potato Rolls are 100% plant-based, making them great for vegan diets.
Can I make the filling in advance?
You can prepare the filling up to 2 days ahead. Store it covered in the fridge, then assemble and bake the rolls just before serving for the freshest result.
What dipping sauces go well with Spiced Pea and Potato Rolls?
A tangy mango chutney, cool yogurt dip, spicy ketchup, or herby green chutney all pair beautifully, complementing the warm spices and adding a fun interactive element to the snack.
Why is my filo pastry cracking or tearing?
Filo dries quickly, so always keep it covered with a damp towel when not in use, and handle it gently. Small cracks are fine, but if it’s very brittle, it may be past its best—use fresh sheets for best results.
Final Thoughts
These Spiced Pea and Potato Rolls are so much more than a snack—they’re a celebration of global flavors, creative home cooking, and sharing food with friends. Each golden, flaky bite is proof that simple ingredients and a dash of spice can turn any day into a delicious occasion. Don’t wait to savor this kitchen favorite—give Spiced Pea and Potato Rolls a try and let their bold taste and crispy charm win you over!
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Print
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 rolls 1x
- Category: Appetizers
- Method: Baking
- Cuisine: Indian-inspired
- Diet: Vegetarian, easily adaptable to Vegan & Gluten Free
Description
Spiced Pea and Potato Rolls are a vibrant vegetarian appetizer featuring a hearty filling of potatoes, sweet peas, and aromatic curry spices, wrapped in crispy filo pastry and baked to golden perfection. Deliciously comforting and endlessly customizable, these rolls make an excellent snack, party appetizer, or lunchbox treat, offering irresistible flavors and a satisfying crunch for all occasions.
Ingredients
For the Filling
- 2 tbsp vegetable oil or sunflower oil
- 2 onions, finely sliced
- 300g potatoes, cut into small cubes
- 1 heaped tbsp curry paste
- 140g frozen or fresh peas
- Salt, to taste
For the Pastry
- 4 large sheets filo pastry, cut in half
- Vegetable oil, for brushing
To Serve (Optional)
- Tomatoes, sliced
- Onion, sliced
- Mango chutney
Instructions
- Prepare the Filling: Heat the oil in a large nonstick pan over medium heat. Add the sliced onions and sauté for 8–10 minutes, stirring occasionally, until golden and soft. Add the diced potatoes and cook for another 8–10 minutes until they begin to soften. Stir in the curry paste and fry for 1 minute to release flavors. Add the peas and 3 tbsp water, cover, and cook for 5 more minutes until the potatoes are tender and the peas are bright. Remove the lid, evaporate any excess moisture, season with salt, and let filling cool for 10 minutes.
- Prepare the Filo Pastry Sheets: Lay out your filo pastry sheets and keep them covered with a slightly damp kitchen towel to prevent drying. Cut each filo sheet in half to make rectangles. Brush one rectangle lightly with oil, stack a second on top for sturdiness, and brush again. Repeat for the number of rolls you want.
- Fill and Roll: Place a generous line of the cooled filling along a short edge of each pastry rectangle, leaving a small border. Fold the sides over the filling, then roll up tightly to form a cigar-shaped roll. Position the seam side down on a parchment-lined baking tray. Brush the tops lightly with oil.
- Bake to Perfection: Preheat oven to 200°C (fan 180°C) or 400°F. Bake the rolls for 18–22 minutes, until deep golden and crisp. Rotate the tray halfway for even color. Let cool a few minutes before serving.
Notes
- Cool the filling completely before rolling to avoid soggy pastry.
- Always keep unused filo covered with a damp towel to prevent drying and cracking.
- Do not overfill the pastry for easy sealing and to prevent splitting during baking.
- Brush filo lightly with oil for crispiness; too much oil can make rolls greasy.
- Bake directly from frozen if making ahead—add a few minutes to the baking time.
- Variations include adding cheese, extra vegetables, or using vegan/gluten-free ingredients.
Nutrition
- Serving Size: 1 roll
- Calories: approximately 140
- Sugar: 2g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg