- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 480
- Fat Content: 26g
- Saturated Fat Content: 10g
- Carbohydrate Content: 53g
- Sugar Content: 4g
- Fiber Content: 0g
- Protein Content: 11g
- Sodium Content: 0.86g
Curried potato pasties
Ingredients
- potato - 300g potato, peeled and cut into small chunks
- frozen-pea - 100g frozen pea
- oil - 2 tsp oil
- onion - 1 onion, sliced
- curry-paste - 1-2 tsp curry paste (any type)
- mustard-seed - 1 tsp black mustard seeds
- lemon - juice 1/2 lemon
- coriander - handful coriander, chopped
- puff-pastry - 375g pack ready-rolled puff pastry
- egg - 1 egg, beaten
Instructions
- Heat a large pan of water, add the potatoes, then cook for 8 mins until just soft. Add the peas 1 min before the end of cooking time. Drain, then set aside.
- Meanwhile, heat the oil in a frying pan. Fry the onion until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few mins more until the mixture smells fragrant. Carefully stir in the potatoes and peas, trying not to mash them. Add the lemon juice and coriander, then leave to cool.
- Heat oven to 200C/fan 180C/gas 6. Unroll the pastry rectangle, place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape. Cut into 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel. Brush with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of chutney.
Freezable recipe for 4 people, takes only 30 mins; recipe has potato, frozen pea, oil, onion, curry paste, mustard seed, lemon, coriander, puff pastry and egg.
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