Spiced potato pasties
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 300g potatoespeeled and chopped
- 100g frozen peas
- 2 tsp curry paste
- 1 onionsliced
- 1 tsp black mustard seeds
- 1/2 lemonjuiced
- handful corianderchopped
- 375g ready-rolled puff pastry
- eggbeaten
- to serve chutney
Method
step 1
Boil 300g peeled and chopped potatoes for 8 minutes until just soft. Add 100g frozen peas 1 minute before the end of cooking time. drain, then set aside.
step 2
Meanwhile, heat a little oil in a pan. fry 1 sliced onion until soft and slightly coloured. Add 2 tsp curry paste and 1 tsp black mustard seeds, then fry for another minute. Stir in the potatoes and peas. Add the juice of ½ a lemon and a handful of chopped coriander, Then leave to cool.
step 3
Heat oven to 200c/fan 180c/gas 6. roll out a 375g pack of ready-rolled puff pastry a little more to make it into a square shape. cut into 4 squares, then cut each one in half so you have 8 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 seal. brush with more egg, then bake for 20 minutes until puffed and golden. Serve with a spoonful of chutney.
