Curried Potato Pasties with Quick Coriander Chutney

Introduction

If you’re in the mood for a comforting vegetarian treat that bursts with flavor, these curried potato pasties are an absolute must-try. Flaky, golden pastry pockets filled with a spiced curried potato mixture are the perfect way to elevate any meal, whether it’s a cozy lunch at home, a picnic in the park, or a quick dinner. Paired with a vibrant, tangy coriander chutney, these pasties offer the right balance of warmth and freshness, making them a hit in my household. When I made them last weekend, they disappeared so fast that I had to whip up another batch! Everyone, from the kids to the adults, loved how crispy the pastry was and how perfectly the spiced potatoes complemented the chutney. You’ll find these pasties as satisfying as they are delicious. Here’s why you should make them!

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Why You’ll Love These Curried Potato Pasties with Quick Coriander Chutney

These curried potato pasties are not just delicious, but they also offer several advantages:

1. Flaky & Crispy Pastry – The pastry is buttery and flaky, which provides the perfect contrast to the spiced potato filling.
2. Flavor-Packed Filling – The curried potato filling is rich with spices like cumin, chili powder, turmeric, and ginger, giving it a depth of flavor that’s mouthwatering.
3. Quick & Easy – Though the recipe involves a few steps, it’s straightforward to prepare. The chutney takes just minutes to make, and the pastry comes together easily.
4. Versatile – These pasties can be served as a main meal, snack, or even a picnic dish, making them a great go-to recipe for any occasion.
5. Vibrant Chutney – The coriander chutney adds a refreshing, tangy contrast that brightens the entire dish.

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Ingredients

For the 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

For the Curried Potato 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

For the 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

Step 1: Make the Pastry

1. In a food processor, combine the flour, turmeric, and salt. Add the cold butter and lard.
2. Pulse until the mixture resembles fine crumbs.
3. Gradually add ice-cold water, a little at a time, pulsing until the dough just comes together.
4. Turn the dough onto a clean surface, knead gently into a smooth ball, wrap in cling film, and chill for at least 1 hour.

Step 2: Prepare the Filling

1. Boil the diced potatoes in salted water for 10 minutes, or until just tender. Drain and set aside.
2. Heat the oil in a non-stick frying pan over medium-high heat. Add the onions and a pinch of salt. Fry for 8–10 minutes, stirring, until soft and golden.
3. Add the garlic, ginger, cumin seeds, chili powder, and turmeric. Cook for 1–2 minutes, until fragrant.
4. Stir in the peas, followed by the parboiled potatoes. Add 3 tbsp of vegetable stock or water. Cook for 2–3 minutes, until slightly saucy but not dry.
5. Remove from heat, season with lemon juice and more salt if needed, and allow to cool.

Step 3: Assemble the Pasties

1. Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
2. Divide the pastry into 3–5 pieces, depending on your desired pasty size. Roll each piece into a round, using a plate as a guide for uniform circles.
3. Spoon the potato filling onto one half of each pastry round, leaving a small border around the edge.
4. Brush the edges with beaten egg, fold over to form a semi-circle, and crimp the edges to seal.
5. Transfer to the prepared baking sheet. Brush with more egg wash and sprinkle with nigella seeds.

Step 4: Bake

1. Bake the pasties for 30 minutes, until golden and crisp.
2. Allow to rest for at least 10 minutes before serving.

Step 5: Make the Chutney

1. In a mini chopper or blender, combine the coriander, ginger, chili, lemon juice, salt, sugar, and a splash of water. Blitz until smooth.
2. Add the mint leaves and blend again, adding a little more water if needed for a smooth consistency.

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Nutrition Facts (Servings and Calories per Serving)

• Serving Size: 1 pasty
• Calories: 400
• Sugar: 4g
• Sodium: 250mg
• Fat: 25g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
• Carbohydrates: 45g
  • Fiber: 6g
• Protein: 7g
• Cholesterol: 55mg

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Preparation Time

• Prep Time: 50 minutes
• Chilling Time: 1 hour
• Cook Time: 50 minutes
• Total Time: 1 hour 40 minutes
• Yield: 3–5 pasties

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How to Serve These curried potato pasties with coriander chutney are incredibly versatile and can be served in various ways:

• As a hearty snack
• As part of a light lunch
• Accompanied by a side salad
• At a picnic or BBQ
• As a vegetarian meal option for dinner

Additional Tips

1. Make Ahead: The pasties can be prepared ahead of time, chilled, and baked just before serving.
2. Freezing: You can freeze the uncooked pasties for up to a month. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.
3. Spice Adjustments: Adjust the level of spice in the filling by increasing or decreasing the amount of chili powder or fresh chili.
4. Vegan Option: For a vegan version, replace the butter and lard with plant-based alternatives and skip the egg wash.
5. Chutney Variations: Try adding a bit of yogurt to the chutney for a creamier texture, or use a different herb, like basil, for a unique twist.

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FAQ Section

1. Can I use a different type of potato for the filling?
   • Yes, you can use any waxy potato variety, such as red potatoes or fingerlings, which hold their shape well when cooked.
2. Can I prepare the chutney in advance?
   • Yes, the chutney can be made up to 2 days in advance and stored in the refrigerator.
3. Can I use frozen peas instead of fresh ones?
   • Yes, frozen peas work just as well in this recipe and save time.
4. Can I make the pastry by hand instead of using a food processor?
   • Yes, rub the butter and lard into the flour with your fingertips until the mixture resembles breadcrumbs before adding the water.
5. Is there a substitute for nigella seeds?
   • Cumin seeds or black sesame seeds can be used as a substitute for nigella seeds.
6. How long will these pasties stay fresh?
   • The pasties will stay fresh for up to 2 days when stored in an airtight container.
7. Can I bake the pasties in a different temperature?
   • Yes, you can bake at 180°C (350°F) for around 35–40 minutes if needed.
8. Can I use puff pastry instead of homemade pastry?
   • Yes, puff pastry can be used for a flakier result, though the flavor of the dough will be different.
9. Can I make these pasties gluten-free?
   • Yes, you can use a gluten-free all-purpose flour blend to make the pastry.
10. What else can I serve with these pasties?

• Serve with a side of salad, roasted vegetables, or even pickles to enhance the flavors.

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Conclusion

These curried potato pasties with quick coriander chutney are a delightful and flavorful treat. Whether you’re hosting a picnic, looking for a hearty lunch, or simply craving something savory, this recipe checks all the boxes. The flaky, golden pastry and spiced potato filling, paired with the tangy chutney, create a satisfying dish that everyone will enjoy. Plus, with the option to make them ahead of time or freeze them for later, this recipe is perfect for those busy days when you need a tasty meal in a pinch.

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