Curried Potato Pasties with Quick Coriander Chutney Recipe

There is something so warmly satisfying about a snack that combines golden, flaky pastry with a vibrant, spiced filling, and that’s exactly what makes the Curried Potato Pasties with Quick Coriander Chutney Recipe a true standout. These pasties boast a deliciously soft potato and pea filling infused with fragrant curry spices, enclosed in puff pastry that crisps up beautifully in the oven. Paired with a refreshingly zesty coriander chutney, this recipe is a delightful celebration of textures and flavors that can easily become a beloved staple in your kitchen. Whether you’re serving them as an appetizer, a cozy snack, or a light meal, these pasties are simply irresistible.

Ingredients You’ll Need

Don’t be intimidated by the flavors here; the ingredients are straightforward and work together harmoniously to create something truly special. Each component adds its own magic, from the earthy curry spices in the filling to the fresh zing of the coriander chutney.

• Vegetable oil: Essential for sautéing the onions and spices to develop depth of flavor.
• Small onion (finely chopped): Provides sweetness and texture to the filling.
• Garlic cloves (minced): Adds a robust aroma that pairs perfectly with the spices.
• Fresh ginger (grated): Brings warmth and subtle spice to the filling.
• Curry powder: The star spice blend that defines the dish’s complex flavor.
• Ground cumin: Adds an earthy nuttiness to complement the potatoes.
• Turmeric: Offers a beautiful golden hue and a subtle, mild bitterness.
• Chili flakes (optional): For a gentle kick if you like some heat.
• Medium potatoes (peeled and diced small): The hearty base for a comforting filling.
• Frozen peas: Pops of sweetness and color that brighten the filling.
• Salt and pepper: To balance and enhance all the flavors.
• Fresh cilantro (chopped): Brings a fresh, herbaceous finish inside the pasties.
• Puff pastry (thawed): The deliciously flaky casing that makes each bite a treat.
• Egg (beaten, for egg wash): Gives the pasties a glossy, golden crust.
• Fresh coriander leaves: The base of the chutney providing bright herbal notes.
• Fresh mint leaves: Adds a cool, refreshing contrast in the chutney.
• Small green chili (optional): Boosts heat in the chutney for those who like it spicy.
• Garlic clove (for chutney): Lends a sharp pungency balancing the freshness.
• Lemon juice: Provides zing and brightness to the chutney.
• Plain yogurt or water: Smooths the chutney to perfect dipping consistency.
• Salt (to taste): Essential for bringing out all the chutney’s flavors.

How to Make Curried Potato Pasties with Quick Coriander Chutney Recipe

Step 1: Prepare the Potato Filling

Start by heating the vegetable oil in a skillet over medium heat, then toss in the finely chopped onion. Sauté gently until the onion becomes soft and translucent, which usually takes about 4 to 5 minutes—this step is key to building a sweet and tender base. After that, mix in the minced garlic, freshly grated ginger, curry powder, cumin, turmeric, and chili flakes, cooking everything for another minute until you can really smell those beautiful spices awakening. Add the peeled and diced potatoes to the pan along with a splash of water, then cover and let them cook for around 10 to 12 minutes until they are tender when pierced with a fork. Don’t forget to stir occasionally to prevent sticking! Finally, stir in the peas and cook for a couple more minutes before seasoning with salt and pepper and folding in freshly chopped cilantro. Allow the filling to cool slightly before assembly.

Step 2: Prepare the Puff Pastry

While the filling cools, preheat your oven to 400°F (200°C). Carefully roll out the thawed puff pastry on a lightly floured surface. Cut the pastry into 4 to 6 even squares, depending on your preferred pasty size. The puff pastry is what gives your pasties the perfect flaky, buttery texture, so handle it gently and keep it cool until ready to fill.

Step 3: Assemble the Pasties

Spoon a generous amount of the curried potato filling into the center of each pastry square. Then fold each piece over to form neat triangles or rectangles, making sure not to overfill to avoid leakage. Press the edges together and crimp with a fork to seal the pasties tightly—this also creates a charming decorative touch. Place the sealed pasties onto a baking sheet lined with parchment paper for easy cleanup.

Step 4: Apply Egg Wash and Bake

Brush the tops of the pasties with a beaten egg to ensure a glossy, golden finish once baked. Pop them into the preheated oven and bake for 20 to 25 minutes or until the pastry is puffed and a beautiful golden brown. The scent filling your kitchen at this stage is absolutely irresistible and will have everyone eager to dig in!

Step 5: Make the Quick Coriander Chutney

While the pasties bake, blend together fresh coriander leaves, mint, optional green chili, garlic, lemon juice, and salt in a food processor until smooth. Add plain yogurt or a little water to reach your desired consistency. This vibrant chutney cuts through the richness of the pastry, adding a lush, herbal sharpness that perfectly complements the curried potato filling.

How to Serve Curried Potato Pasties with Quick Coriander Chutney Recipe

Garnishes

For a finishing touch, sprinkle a handful of chopped fresh cilantro or a dusting of extra chili flakes over the pasties just before serving. These simple garnishes not only add color but also elevate the dish’s flavor profile subtly.

Side Dishes

Serve your Curried Potato Pasties with Quick Coriander Chutney Recipe alongside a crisp cucumber salad or a cooling raita to balance the spices perfectly. A light, fresh side like this adds lovely contrast and rounds out the meal beautifully.

Creative Ways to Present

For a fun party option, cut the pasties into bite-sized pieces and serve them on a decorative platter with small bowls of chutney for dipping. This not only makes for an inviting presentation but makes sharing and snacking effortless and enjoyable.

Make Ahead and Storage

Storing Leftovers

If you have any pasties left over, store them in an airtight container in the refrigerator for up to 3 days. They stay deliciously flaky when reheated properly, making them a perfect make-ahead snack or quick lunch.

Freezing

You can freeze assembled but unbaked pasties by placing them on a baking sheet lined with parchment and freezing until solid. Once frozen, transfer them to a freezer-safe container or bag and bake them straight from frozen, adding a few extra minutes to the cooking time. This method keeps their texture and flavor intact for up to 2 months.

Reheating

To enjoy leftovers or frozen pasties, reheat them in a preheated oven at 350°F (175°C) for 10 to 15 minutes until warmed through and crisp. Avoid microwaving to maintain that coveted flakiness in the pastry.

FAQs

Can I make the filling vegan?

Absolutely! The filling itself is naturally vegan. Just skip the egg wash or substitute it with a plant-based milk or water wash for that golden crust. The chutney is also vegan if you use water instead of yogurt.

What can I substitute for puff pastry?

If you don’t have puff pastry on hand, try using phyllo dough for a lighter crunch, or even make your own pastry dough if you have the time. Just keep in mind the texture and baking times may vary.

Can I use sweet potatoes instead of regular potatoes?

Yes, swapping in sweet potatoes adds a lovely natural sweetness and a beautiful color contrast inside the pasties. Just make sure to dice them small so they cook evenly and become tender within the same time frame.

Is this recipe spicy?

The dish is mildly spiced with curry powder and optional chili flakes. You can adjust the heat by adding more or less chili depending on your preference. The chutney also offers a fresh, cooling element to balance any spice.

How long can I keep the chutney?

The quick coriander chutney will keep well in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again, and consider adding a splash of lemon juice to brighten it up if it has been sitting for a while.

Final Thoughts

The joy of making Curried Potato Pasties with Quick Coriander Chutney Recipe lies not only in its delectable flavors but also in the feeling of sharing a truly comforting, homemade treat with those you care about. Whether you’re cooking for a casual evening or impressing friends at a gathering, these pasties deliver on taste, texture, and charm every single time. I can’t wait for you to try them and fall in love with this vibrant, flaky snack as much as I have!

Curried Potato Pasties with Quick Coriander Chutney Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 69 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 4–6 pasties 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Curried Potato Pasties with Quick Coriander Chutney are delicious Indian-inspired savory hand pies filled with spiced potatoes and peas, encased in flaky puff pastry. Served with a fresh, tangy cilantro-mint chutney, these pasties make a perfect appetizer or snack that’s easy to prepare and full of vibrant flavors.

---

Ingredients

Scale 1x2x3x

For the pasties:

• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon curry powder
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• ¼ teaspoon chili flakes (optional)
• 2 medium potatoes, peeled and diced small
• ½ cup frozen peas
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped
• 1 package (14 oz) puff pastry, thawed
• 1 egg, beaten (for egg wash)

For the coriander chutney:

• 1 cup fresh coriander (cilantro) leaves
• ¼ cup fresh mint leaves
• 1 small green chili (optional)
• 1 clove garlic
• 1 tablespoon lemon juice
• 2 tablespoons plain yogurt or water
• Salt to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauté Aromatics: Heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté for 4–5 minutes until softened and translucent.
2. Add Spices and Garlic: Stir in the minced garlic, grated ginger, curry powder, ground cumin, turmeric, and chili flakes if using. Cook for 1 minute, stirring constantly until fragrant.
3. Cook Potatoes: Add the diced potatoes to the skillet along with a splash of water. Cover the skillet and cook for 10–12 minutes, stirring occasionally, until the potatoes are tender.
4. Add Peas and Season: Stir in the frozen peas and cook for an additional 2–3 minutes. Season the filling with salt and pepper, then mix in the chopped fresh cilantro. Remove from heat and allow the filling to cool slightly.
5. Prepare Puff Pastry: Preheat the oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface and cut it into 4–6 equal squares.
6. Assemble Pasties: Spoon the curried potato filling into the center of each pastry square. Fold each square over into a triangle or rectangle shape and crimp the edges with a fork to seal the pasties securely.
7. Apply Egg Wash and Bake: Place the assembled pasties on a lined baking sheet. Brush the tops with the beaten egg to give a golden finish. Bake in the preheated oven for 20–25 minutes until the pastries are puffed and golden brown.
8. Make Coriander Chutney: While the pasties are baking, combine fresh coriander leaves, mint leaves, green chili (if using), garlic, lemon juice, plain yogurt or water, and salt in a food processor. Blend until smooth. Add extra water or yogurt if needed to achieve desired consistency.
9. Serve: Remove baked pasties from the oven and allow to cool slightly. Serve warm accompanied by the freshly made coriander chutney.

Notes

• The potato filling can be made ahead and refrigerated until ready to use.
• Try swapping regular potatoes with sweet potatoes for a different flavor profile.
• For a vegan alternative, omit the egg wash and brush pastry tops with water or plant-based milk instead.

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