Curried Potato Pasties with Quick Coriander Chutney Recipe

If you’re craving a snack that’s bursting with warmth, spice, and irresistible flakiness, you’ve got to try this Curried Potato Pasties with Quick Coriander Chutney Recipe. Imagine tender, mildly spiced potatoes nestled inside a golden, crispy puff pastry, paired with a vibrant and tangy chutney that elevates every bite. Whether you’re serving them at a cozy gathering or whipping up a comforting treat for yourself, these pasties bring together classic Indian flavors with a fuss-free approach that makes them a true kitchen favorite.

Ingredients You’ll Need

This recipe shines because of its simple yet thoughtfully chosen ingredients, each bringing an essential character to the dish. From the tender potatoes to the aromatic spices and the fresh coriander in the chutney, every item works in harmony to create a well-balanced, flavorful experience.

• 2 cups potatoes peeled and finely diced: The hearty base that becomes tender and perfectly spiced.
• 1/2 cup frozen peas: Adds a pop of color and a gentle sweetness.
• 1 tablespoon vegetable oil: Needed to sauté the aromatics and bring everything together.
• 1 small onion finely chopped: Provides a subtle sweetness and depth to the filling.
• 2 cloves garlic minced: Offers a punch of savory flavor.
• 1 tablespoon fresh ginger grated: Adds warmth and a little zing.
• 1 1/2 teaspoons curry powder: The star spice mix giving those irresistible Indian flavors.
• 1/2 teaspoon ground cumin: Brings earthiness and a slightly smoky note.
• 1/2 teaspoon ground turmeric: For vibrant color and subtle bitterness.
• 1/2 teaspoon salt: Enhances and balances all the flavors.
• 1/4 teaspoon black pepper: Adds mild heat and sharpness.
• 1 tablespoon lemon juice: Brightens the filling with fresh acidity.
• 2 sheets frozen puff pastry thawed: Creates the crisp, flaky shells for holding the filling.
• 1 egg beaten for egg wash: Ensures a golden, glossy finish on each pasty.
• 1 cup fresh cilantro leaves: Essential for that vibrant green chutney.
• 1 small green chili seeded: Controls spice level for the chutney (adjust to taste).
• 1 clove garlic for chutney: Adds its signature kick to the coriander sauce.
• 2 tablespoons lemon juice for chutney: Lifts and balances the chutney’s freshness.
• 2 tablespoons water: Helps achieve a smooth chutney consistency.
• Salt to taste: Ensures the chutney’s flavors pop perfectly.

How to Make Curried Potato Pasties with Quick Coriander Chutney Recipe

Step 1: Prepare the Filling

Start by heating your vegetable oil over medium heat in a skillet. Gently sauté the finely chopped onion until it softens and turns translucent, about 3 to 4 minutes. Then add the minced garlic and fresh ginger, cooking just until fragrant—about 30 seconds. Next, sprinkle in the curry powder, cumin, turmeric, salt, and black pepper so that the spices bloom beautifully in the oil. Toss in the diced potatoes and cook, stirring regularly for 5 minutes to soften them slightly. Finally, add the frozen peas and cook for another 2 minutes, ensuring they’re heated through but still tender. Remove the skillet from heat and stir in the lemon juice, then let this flavorful filling cool slightly before moving on.

Step 2: Assemble the Pasties

Unfold each sheet of thawed puff pastry onto a clean surface and cut each into four equal squares. Spoon a generous amount of the cooled potato mixture onto one half of each square. Fold the pastry over to create a triangle or rectangle, depending on your shape preference. Press the edges together gently and seal them by crimping with a fork—this not only keeps everything inside but also gives your pasties a pretty border. Before baking, brush the tops with the beaten egg; this magical step ensures that glorious golden sheen and an inviting crunch once baked.

Step 3: Bake to Perfection

Place your assembled pasties onto a parchment-lined baking sheet and slide them into a preheated 400°F oven. Let them bake for 20 to 25 minutes or until they’re puffed to perfection and have developed a beautiful golden-brown color. The aroma filling your kitchen at this point is downright irresistible!

Step 4: Prepare the Quick Coriander Chutney

While the pasties bake, it’s the perfect time to whip up that luscious chutney. Combine the fresh cilantro leaves, seeded green chili, garlic clove, lemon juice, water, and a pinch of salt in a blender or food processor. Blend everything until you achieve a smooth, vibrant sauce. This chutney adds a fresh, tangy contrast to the warm, spicy pasties and really brings the dish to life.

How to Serve Curried Potato Pasties with Quick Coriander Chutney Recipe

Garnishes

A little extra freshness goes a long way. Sprinkle finely chopped fresh cilantro or a few thin slices of green chili over the pasties just before serving to add bursts of color and a hint of heat. A wedge of lemon on the side also brightens the overall presentation and encourages that extra zing of citrus with every bite.

Side Dishes

These pasties shine best when served alongside simple, cooling accompaniments like a bowl of raita or a cucumber-yogurt salad. A crisp, fresh salad with tomatoes, onions, and a squeeze of lemon pairs beautifully if you want to keep things light and refreshing without overpowering the delicate spices of the pasties.

Creative Ways to Present

For a party or snack platter, arrange freshly baked pasties on a beautiful wooden board paired with small bowls of the quick coriander chutney and perhaps a spicy tamarind sauce for dipping. They also work wonderfully tucked inside warm wraps or sliced thin and served as finger food at casual get-togethers.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover pasties, store them in an airtight container in the refrigerator. They will keep their flavor and texture well for up to three days. Make sure to let them cool completely before storing to avoid sogginess.

Freezing

You can freeze the assembled but unbaked pasties by placing them on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container. This way, you can bake them straight from the freezer—just add a few extra minutes to the baking time for that fresh-baked texture anytime cravings strike.

Reheating

To enjoy leftovers with that freshly baked crisp, reheat the pasties in a preheated oven at 350°F for about 10 minutes. This revives their flakiness much better than a microwave and keeps the filling warm and comforting.

FAQs

Can I use different vegetables instead of potatoes?

Absolutely! While potatoes are traditional and provide that creamy texture, you can experiment with sweet potatoes, butternut squash, or even mixed veggies like carrots and peas for variety.

How spicy is the quick coriander chutney, and can I adjust it?

The chutney typically has a mild to moderate heat depending on the green chili used. To tone down the spice, simply use less chili or remove it entirely. For more heat, add another chili or a pinch of chili flakes.

Is this recipe suitable for vegans?

The filling and chutney are vegan-friendly, but the puff pastry and egg wash are typically not. You can find vegan puff pastry at many stores and substitute the egg wash with a plant-based milk or oil brush.

Can I make the chutney ahead of time?

Yes! The quick coriander chutney can be made a day ahead and stored in the refrigerator. Just give it a good stir before serving to refresh its flavors.

What can I use if I don’t have puff pastry?

If puff pastry isn’t available, phyllo dough or shortcrust pastry can work as alternatives, though the texture will change slightly. Shortcrust will offer a denser bite, while phyllo will be crispier and more delicate.

Final Thoughts

This Curried Potato Pasties with Quick Coriander Chutney Recipe is truly a standout snack that blends comfort with vibrant flavor in every flaky bite. Whether you’re a seasoned home cook or just looking to try something new, these pasties promise to delight your taste buds and impress family or friends. So roll up your sleeves, gather those simple ingredients, and enjoy the magic of homemade Indian-inspired goodness right from your own kitchen.

Curried Potato Pasties with Quick Coriander Chutney Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 80 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 8 pasties 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Curried Potato Pasties with Quick Coriander Chutney are a delightful Indian-inspired snack featuring spiced potato filling encased in flaky puff pastry, paired with a fresh and zesty coriander chutney. These golden pastries are perfect as a savory treat or appetizer and bring vibrant flavors with a simple baking technique.

---

Ingredients

Scale 1x2x3x

Pasties Filling

• 2 cups potatoes, peeled and finely diced
• 1/2 cup frozen peas
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Quick Coriander Chutney

• 1 cup fresh cilantro leaves
• 1 small green chili, seeded
• 1 clove garlic
• 2 tablespoons lemon juice
• 2 tablespoons water
• salt to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Sauté Aromatics: Heat vegetable oil in a skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until soft and translucent.
3. Add Garlic and Ginger: Stir in minced garlic and grated fresh ginger, cooking for about 30 seconds to release their flavors.
4. Spice the Filling: Mix in curry powder, cumin, turmeric, salt, and black pepper, stirring well to coat the aromatics evenly.
5. Cook Potatoes and Peas: Add diced potatoes to the skillet and cook for 5 minutes, stirring frequently to prevent sticking. Then add frozen peas and cook for an additional 2 minutes until just tender.
6. Finish Filling: Remove the skillet from heat and stir in lemon juice. Allow the mixture to cool slightly to prevent soggy pastry during assembly.
7. Prepare Pastry: Cut each sheet of thawed puff pastry into four squares. Spoon the slightly cooled potato filling onto one half of each square.
8. Seal Pasties: Fold the pastry over to form either triangles or rectangles, pressing the edges with a fork to seal tightly and prevent filling leakage during baking.
9. Apply Egg Wash: Brush the tops and edges of each pasty with beaten egg for a shiny, golden finish.
10. Bake: Place assembled pasties on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the pastry is puffed and golden brown.
11. Make Coriander Chutney: While pasties bake, blend fresh cilantro leaves, seeded green chili, garlic clove, lemon juice, water, and salt in a blender or food processor until smooth.
12. Serve: Serve the warm curried potato pasties with the refreshing coriander chutney on the side for dipping.

Notes

• Ensure the filling is cool before assembling pasties to prevent soggy pastry.
• Adjust the chili in the chutney to moderate the spice level according to your preference.
• You can substitute puff pastry with homemade dough if preferred.
• Serve immediately after baking for best texture and flavor.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Snack
• Method: Baking
• Cuisine: Indian-Inspired