If you’re craving a snack that’s bursting with vibrant flavors and comforting textures, you’re going to love this Curried Potato Pasties with Quick Coriander Chutney Recipe. These pasties have a golden, flaky crust wrapped around a warmly spiced potato filling, while the fresh, zesty coriander chutney provides a bright contrast. It’s a perfect dish to share with friends or enjoy as a satisfying treat that feels both indulgent and wholesome. Whether it’s for a cozy afternoon bite or a festive plate, this recipe brings a delightful fusion of spices and freshness that keeps everyone coming back for more.
Ingredients You’ll Need
Getting the balance just right in this Curried Potato Pasties with Quick Coriander Chutney Recipe starts with some simple but thoughtfully chosen ingredients. Each one plays a key role—from the flaky pastry’s rich texture to the filling’s fragrant warmth and the chutney’s bright lift.
- Plain flour (350g): This forms the base of your pastry, giving it that tender, flaky quality you want in every bite.
- Ground turmeric (1/4 tsp): Adds a gentle earthy warmth and a beautiful golden hue to the pastry and filling.
- Salt (generous pinch): Enhances all the flavors, making each element shine.
- Unsalted butter (75g, cold): Gives the pastry richness and flakiness that melts in your mouth.
- Lard (75g, cold): Traditional fat that adds a delicious crispness—but you can swap this with butter if you prefer vegetarian.
- Ice-cold water: Helps bring the pastry dough together just right without making it tough.
- Egg (1, beaten): Used as a wash to give the pasties a shiny, golden finish.
- Nigella seeds: These tiny seeds add a subtle oniony crunch on top.
- Potatoes (300g, peeled and diced): The heart of the filling, offering a soft and comforting texture.
- Light oil (1 1/2 tbsp): Perfect for sautéing the onions and spices without overpowering them.
- Brown onions (2, thinly sliced): Bring sweetness and depth to balance the spices.
- Garlic (2 large cloves, grated): Packs a gorgeous punch of aroma and flavor.
- Fresh ginger (thumb-size piece, grated): Adds a zingy warmth that wakes up the palate.
- Cumin seeds (1/2 tsp): Toasty and earthy, perfect for that authentic curry taste.
- Chili powder (1/2 tsp): Just enough heat to keep things exciting.
- Frozen petit pois (handful): Little bursts of sweetness and color.
- Vegetable stock or water (3–6 tbsp): Helps keep the filling saucy and cohesive.
- Freshly squeezed lemon juice: Brightens the filling with a fresh citrus twist.
- Fresh coriander (2 large handfuls): The star herb in the chutney, lending freshness and vibrancy.
- Green chili (1, chopped, seeds optional): Brings gentle heat to the chutney, adjustable to your taste.
- Fresh mint leaves: Adds a cooling balance to the chutney’s zing.
- Sugar (pinch): Balances the chutney’s tartness without making it sweet.
How to Make Curried Potato Pasties with Quick Coriander Chutney Recipe
Step 1: Prepare the Pastry Dough
Start by combining the flour, turmeric, and salt in a food processor. Add the cold, cubed butter and lard, pulsing until the mixture turns into fine crumbs. This technique is key because it keeps the fats nice and cold, which helps create that flaky texture in your pasties. Slowly add ice-cold water a little at a time until the dough just holds together. Avoid overworking it. Wrap your dough ball in cling film and pop it in the fridge for at least an hour—this rest is crucial for the pastry’s tenderness.
Step 2: Make the Curried Potato Filling
While the dough chills, parboil your diced potatoes in salted water until they’re tender but not mushy. Meanwhile, heat the oil in a frying pan and cook the sliced onions with a pinch of salt, stirring often until soft and golden — this process builds a sweet base for your filling. Add the garlic, ginger, cumin seeds, chili powder, and turmeric, cooking just until fragrant to fill your kitchen with amazing aromas. Fold in the peas, then stir in the boiled potatoes with vegetable stock to create a moist, slightly saucy filling. Finish with lemon juice and salt to taste, then set aside to cool.
Step 3: Assemble the Pasties
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment. Divide your chilled dough into 3 to 5 portions, depending on how big you want your pasties. Roll each piece into a neat circle, using a plate for guidance if needed. Spoon a generous amount of the potato filling onto one half of the dough circle, leaving a narrow border for sealing. Brush the edges with beaten egg, fold over to create a half-moon shape, and crimp the edges tightly to keep that filling safely tucked inside.
Step 4: Bake Until Golden and Crisp
Place your assembled pasties on the baking sheet, brush the tops with more egg wash, and sprinkle with nigella seeds for a beautiful finish. Pop them into the oven for about 30 minutes until they’re gloriously golden and crisp. Let them rest for 10 minutes after baking to let the filling set—this little pause makes sure each bite holds its shape beautifully.
Step 5: Prepare the Quick Coriander Chutney
In a blender or mini chopper, combine the coriander, ginger, green chili, lemon juice, salt, sugar, and a splash of water, blitzing until smooth. Then add the mint leaves and pulse again until everything blends into a vibrant, smooth chutney. Adjust the water as needed to get that perfect dipping consistency. This quick chutney is the perfect zesty partner for your pasties, balancing their warmth with fresh, herby brightness.
How to Serve Curried Potato Pasties with Quick Coriander Chutney Recipe
Garnishes
A sprinkle of fresh coriander leaves on top of your pasties adds a burst of color and freshness that makes each bite even more inviting. If you love a little extra heat, tossing some sliced green chilies alongside can give your dish a thrilling kick. The nigella seeds on the crust not only look pretty but also add a subtle oniony crunch which pairs beautifully with the coriander chutney.
Side Dishes
These pasties are quite satisfying on their own, but pairing them with a light cucumber raita or a cooling yogurt dip elevates the meal by balancing the spices with creamy smoothness. A simple salad of shredded carrots and radishes dressed with lemon juice and a pinch of salt also brings refreshment and crunch alongside the pasties. For a heartier meal, serve with steamed basmati rice or a warm dhal for a comforting, curry feast experience.
Creative Ways to Present
If you’re serving guests, consider cutting the pasties in half and arranging them on a wooden board with small bowls of the coriander chutney and other dips. This encourages sharing and makes for a lively, interactive dining experience. For a delightful twist, stuff smaller pasties into toasted pita pockets with a dollop of chutney and some fresh salad for a fusion snack on the go. You can also bake them mini-sized as party snacks or finger foods that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Curried Potato Pasties with Quick Coriander Chutney Recipe are fantastic the next day! Keep them in an airtight container in the fridge for up to 2 days. The pastry remains pleasantly flaky when reheated properly, and the flavors often taste even better once they’ve had time to meld overnight.
Freezing
These pasties freeze beautifully if you want to enjoy them later. Arrange them on a baking tray to freeze individually until solid, then transfer to a freezer-friendly bag or container. They’ll keep well for up to a month. When ready to eat, just pop them directly into the oven from frozen, adding a few minutes to the baking time to get that crisp, golden finish back.
Reheating
To reheat, the oven is your best friend—simply heat to 180°C (350°F) and warm the pasties for about 15 minutes or until piping hot and crisp. Avoid the microwave if possible, as it can make the pastry chewy or soggy. If you’re reheating frozen pasties, add 5 to 10 extra minutes for a perfect result.
FAQs
Can I use regular butter instead of lard for the pastry?
Absolutely! If you prefer a vegetarian version or don’t have lard on hand, using all butter works wonderfully, though the texture will be slightly less crisp but still deliciously flaky.
Is the filling spicy?
The filling has a gentle warmth from the chili powder and green chili in the chutney, but it isn’t overwhelmingly spicy. You can easily adjust the heat by reducing or removing the chili seeds in the chutney or lessening the chili powder in the filling.
Can I prepare the chutney in advance?
Yes, the quick coriander chutney holds up well in the fridge for up to 2 days. Keep it in a sealed container and give it a stir before serving. Its flavors deepen over time.
What size should I make the pasties?
This recipe makes about 3 large pasties or up to 5 smaller ones. It really depends on your preference—larger pasties are hearty meals, while smaller ones are perfect for sharing and snacking.
Can I substitute the potatoes for something else?
While potatoes create the classic base for these pasties, you can experiment with sweet potatoes or a mix of root vegetables for different textures and flavors. Just be sure to parboil or precook them to keep the filling moist and tender.
Final Thoughts
There’s something truly special about Curried Potato Pasties with Quick Coriander Chutney Recipe that makes it one of those dishes you’ll want to come back to again and again. The tender, spiced potatoes wrapped in buttery pastry paired with a fresh, zingy chutney create an irresistible harmony of flavors and textures. I can’t wait for you to try this recipe and find your own perfect way to enjoy these delightful pasties, whether as a cozy snack or a star of your next gathering.
Print
Curried Potato Pasties with Quick Coriander Chutney Recipe
- Prep Time: 50 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 40 minutes
- Yield: 3 to 5 pasties (depending on size)
- Category: Snack
- Method: Baking
- Cuisine: Indian-inspired
- Diet: Vegetarian
Description
These Curried Potato Pasties with Quick Coriander Chutney are a delightful blend of warm spices and tender potato filling encased in a flaky, golden pastry. Perfect for a savory snack or light meal, the pasties combine aromatic spices and sweet peas for a satisfying vegetarian option. Accompanied by a vibrant, fresh coriander and mint chutney, this recipe is a wonderful fusion of texture and flavor.
Ingredients
Pastry
- 350g (12 oz) plain flour, plus extra for dusting
- 1/4 tsp ground turmeric
- Generous pinch of salt
- 75g (2.5 oz) unsalted butter, fridge cold
- 75g (2.5 oz) lard, fridge cold (or additional butter for vegetarian option)
- Ice-cold water (as needed)
- 1 egg, lightly beaten (for egg wash)
- Nigella seeds, for sprinkling
Filling
- 300g (10.5 oz) potatoes, peeled and diced
- 1 1/2 tbsp light oil
- 2 brown onions, thinly sliced into half moons
- Sea salt, to taste
- 2 large garlic cloves, finely grated
- Thumb-size piece fresh ginger, finely grated
- 1/2 tsp cumin seeds
- 1/2 tsp chili powder
- 1/4 tsp ground turmeric
- Generous handful of frozen petit pois (small peas)
- 3–6 tbsp vegetable stock or water
- Freshly squeezed lemon juice, to taste
Quick Coriander Chutney
- 2 large handfuls fresh coriander
- 1-inch piece fresh ginger, peeled and chopped
- 1 green chili, roughly chopped (seeds removed for less heat)
- 2 tbsp fresh lemon juice
- 1 tsp sea salt
- Generous pinch of sugar
- Large handful fresh mint leaves
Instructions
- Make the Pastry: In a food processor, pulse together the plain flour, ground turmeric, and salt. Add the cold butter and lard, continuing to pulse until the mixture resembles fine crumbs. Gradually add ice-cold water a little at a time, pulsing until the dough just comes together. Turn out onto a clean surface, knead gently into a smooth ball, wrap in cling film, and chill for at least 1 hour.
- Prepare the Filling: Boil the diced potatoes in salted water for about 10 minutes until just tender. Drain and set aside. Heat the light oil in a non-stick frying pan over medium-high heat. Add the sliced onions and a pinch of sea salt, frying for 8-10 minutes until soft and golden. Add grated garlic, ginger, cumin seeds, chili powder, and turmeric; cook for 1-2 minutes until fragrant. Stir in the frozen peas and parboiled potatoes. Add 3 tablespoons of vegetable stock or water and cook for 2-3 minutes until the mixture is slightly saucy but not dry. Remove from heat, season with freshly squeezed lemon juice and more salt to taste, then allow to cool.
- Shape the Pasties: Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper. Divide the chilled pastry into 3 to 5 pieces depending on desired pasty size. Roll each piece into a uniform round using a plate as a guide. Spoon the cooled potato filling onto one half of each pastry round, leaving a border around the edge. Brush the edges with beaten egg, fold over to form a semi-circle, and crimp the edges to seal. Place the pasties onto the prepared baking sheet. Brush the tops with more egg wash and sprinkle with nigella seeds.
- Bake the Pasties: Bake in the preheated oven for approximately 30 minutes or until golden and crisp. Once baked, allow them to rest for at least 10 minutes before serving to let flavors settle and the pastry firm up slightly.
- Prepare the Quick Coriander Chutney: In a mini chopper or blender, combine fresh coriander, chopped ginger, green chili, lemon juice, sea salt, sugar, and a splash of water. Blitz until smooth. Add fresh mint leaves and blend again, adding a little more water if needed to achieve a smooth, sauce-like consistency. Serve alongside the warm pasties for a fresh, zesty accompaniment.
Notes
- For a vegetarian version, replace the lard with an equal amount of cold unsalted butter.
- Adjust the heat level by removing chili seeds or using milder chili varieties according to your preference.
- Use ice-cold water sparingly when making the dough to avoid making it too sticky.
- If you don’t have a food processor, you can rub the butter and lard into the flour by hand.
- The pasties can be frozen uncooked; bake from frozen, adding extra cooking time as needed.
- Leftover chutney can be refrigerated in an airtight container for up to 3 days.
