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

Scale

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

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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.