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
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
Instructions
- 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.
- 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.
- Add Garlic and Ginger: Stir in minced garlic and grated fresh ginger, cooking for about 30 seconds to release their flavors.
- Spice the Filling: Mix in curry powder, cumin, turmeric, salt, and black pepper, stirring well to coat the aromatics evenly.
- 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.
- Finish Filling: Remove the skillet from heat and stir in lemon juice. Allow the mixture to cool slightly to prevent soggy pastry during assembly.
- Prepare Pastry: Cut each sheet of thawed puff pastry into four squares. Spoon the slightly cooled potato filling onto one half of each square.
- 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.
- Apply Egg Wash: Brush the tops and edges of each pasty with beaten egg for a shiny, golden finish.
- 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.
- 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.
- 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
