Curried potato pasties
These curried potato pasties are so delicious — even my kids, who aren’t usually great lovers of pastry, can’t get enough of them. They disappear so quickly that I now bake two batches just to make sure there’s enough to go round.
There’s something so comforting about a homemade pasty, and these are no exception. Filled with soft, spiced potatoes wrapped in crisp, golden pastry, they strike that perfect balance of nostalgic and exciting. The gentle curry spices add a lovely warmth without being overpowering, making them ideal for the whole family. Surprisingly simple to put together, they’re perfect for lunchboxes, picnics, or an easy weeknight dinner.
Whether you enjoy them warm from the oven or pack them up for later, these pasties are a delicious twist on a classic favourite.
When are these good for?
These little pasties are perfect for picnics or adding to a buffet table. They go brilliantly alongside a simple green salad, homemade coleslaw, baked beans, chutney, or even a bowl of soup. They’re also great served with roasted vegetables for a heartier meal.
Curried potato pasties
Ingredients
- 225 g plain flour, plus extra for dusting
- pinch of salt
- 60 g melted butter
- 5 tbsp warm water
Filling
- 2 tbsp vegetable oil
- 1 garlic clove, crushed
- 1 tbsp ginger paste
- 1 small red onion, peeled and finely chopped
- 2 small potatoes, peeled and chopped into small chunks, boiled for 5mins
- 1 tbsp curry powder
- ¼ tsp cumin
- ½ tsp sea salt
- 200 ml vegetable stock
- 1 egg, beaten
Instructions
- First make the dough. Combine the flour and salt in a bowl. Make a well in the centre and add the melted butter and 5 tbsp. of warm water. Mix with a spoon to form a dough. Add a little extra water if the mixture seems too dry. Tip onto a lightly floured surface and knead for 5-10mins to a dough. Cover with cling film and leave to rest in a cool place for 30mins.
- Meanwhile, prepare the filling. Add the oil a saucepan, fry the garlic and ginger for about 30 seconds. Add the onion and fry for around 3mins until slightly softened and caramelised. Add the par boiled potatoes, curry powder and remaining spices and season, cook for 2-3mins until the spices have cooked through.
- Pour in the stock and cook for around 10mins or until the liquid has reduced. Remove from the heat and set aside to cool.
- Preheat the oven to 200ºc / Gas 6. On a floured work surface, roll out the pastry so that the pastry is thin (not too thin) and with a round pastry cutter, cut out round pasties. Fill each with a tablespoon of the filling. Brush the pastry edges with egg, fold over the filling. Press the sides together with a fork to seal. Arrange the puffs on a baking sheet, brush with more egg and bake for 25mins.