These pasties form the 2nd of the four new recipes I’m planning to make as part of my February goals.
Due to the Puff Pastry they can’t really be deemed a healthy food but serve them with a lovely green salad and you’re part way there!
300g potatoes, peeled and cut into small chunks
2 tsp olive oil
100g frozen peas
1-2 tsp curry paste (any type) I used Rogan Josh
A handful of fresh coriander
1 tsp black mustard seeds
375g pack ready rolled puff pastry
Juice of 1/2 lemon
1 onion, sliced
1 egg, beaten
Cook the potatoes for 8 minutes until just soft. Add the peas 1 minute before the end of cooking time. Drain, then set aside.
Meanwhile, heat the oil in a frying pan. Fry the onion until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few minutes more until the mixture smells fragrant.
Carefully stir in the potatoes and peas trying not to mash them. Add the lemon juice and coriander, then leave to cool.
Heat the oven to 200c / Gas Mark 6. Unroll the pastry. Place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape.
Cut into squares, then cut each square in half again placing half onto a baking sheet. Brush the edges with beaten egg & add some filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel. Brush with more egg then bake for 20 minutes until golden brown.
Serve with a colourful salad ….
…. and a spoonful of spicy chutney.
This recipe made 8 pasties, 4 of which I froze for baking later. In addition I had some left over filling mixture which also went in the freezer for a later date.