Description
Curried Potato Pasties with Quick Coriander Chutney are delicious Indian-inspired savory hand pies filled with spiced potatoes and peas, encased in flaky puff pastry. Served with a fresh, tangy cilantro-mint chutney, these pasties make a perfect appetizer or snack that’s easy to prepare and full of vibrant flavors.
Ingredients
Scale
For the pasties:
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon chili flakes (optional)
- 2 medium potatoes, peeled and diced small
- ½ cup frozen peas
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped
- 1 package (14 oz) puff pastry, thawed
- 1 egg, beaten (for egg wash)
For the coriander chutney:
- 1 cup fresh coriander (cilantro) leaves
- ¼ cup fresh mint leaves
- 1 small green chili (optional)
- 1 clove garlic
- 1 tablespoon lemon juice
- 2 tablespoons plain yogurt or water
- Salt to taste
Instructions
- Sauté Aromatics: Heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté for 4–5 minutes until softened and translucent.
- Add Spices and Garlic: Stir in the minced garlic, grated ginger, curry powder, ground cumin, turmeric, and chili flakes if using. Cook for 1 minute, stirring constantly until fragrant.
- Cook Potatoes: Add the diced potatoes to the skillet along with a splash of water. Cover the skillet and cook for 10–12 minutes, stirring occasionally, until the potatoes are tender.
- Add Peas and Season: Stir in the frozen peas and cook for an additional 2–3 minutes. Season the filling with salt and pepper, then mix in the chopped fresh cilantro. Remove from heat and allow the filling to cool slightly.
- Prepare Puff Pastry: Preheat the oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface and cut it into 4–6 equal squares.
- Assemble Pasties: Spoon the curried potato filling into the center of each pastry square. Fold each square over into a triangle or rectangle shape and crimp the edges with a fork to seal the pasties securely.
- Apply Egg Wash and Bake: Place the assembled pasties on a lined baking sheet. Brush the tops with the beaten egg to give a golden finish. Bake in the preheated oven for 20–25 minutes until the pastries are puffed and golden brown.
- Make Coriander Chutney: While the pasties are baking, combine fresh coriander leaves, mint leaves, green chili (if using), garlic, lemon juice, plain yogurt or water, and salt in a food processor. Blend until smooth. Add extra water or yogurt if needed to achieve desired consistency.
- Serve: Remove baked pasties from the oven and allow to cool slightly. Serve warm accompanied by the freshly made coriander chutney.
Notes
- The potato filling can be made ahead and refrigerated until ready to use.
- Try swapping regular potatoes with sweet potatoes for a different flavor profile.
- For a vegan alternative, omit the egg wash and brush pastry tops with water or plant-based milk instead.
