Curried Potato Mini Pasties

Small-Hours Savory Bites

6 small pasties · Active 30 min · Total 1 hr 40 min

These small pasties combine cooked potato and peas with curry spices in a shortcrust shell. The filling is cooled before it meets the pastry, keeping the butter in the dough firm enough to bake into a defined crust. They are useful as one component of a packed meal or as a savory snack. Make six manageable hand pies rather than two oversized parcels that are difficult to heat through and awkward to eat.

Jump to ingredients

Curried potato and pea mini pasties with golden crimped pastry.

Cook and cool the filling first

Dice potato small so it becomes tender during the short boil, then drain very well. Residual water turns the filling loose and can wet the pastry seam. Fold the potatoes and peas through the spiced onion and let the mixture cool promptly in a shallow container. Warm filling softens the pastry before it reaches the oven and makes the parcels difficult to handle.

A sealed seam is worth the minute

Roll pastry to an even thickness and avoid piling filling directly against the edge. Brush the border lightly with water, fold and press before crimping. Too much water makes a slippery seam. Cut a small vent in the top of each pasty so steam has somewhere to escape. The egg wash gives color, but the base should also be cooked and lightly golden, not pale and damp.

Ingredients

  • 1 medium potato, peeled and cut into small dice (200 g)
  • 3/4 cup frozen peas (110 g)
  • 1 teaspoon neutral oil (5 ml)
  • 1/2 small onion, finely chopped (50 g)
  • 1 teaspoon curry powder
  • 1/4 teaspoon fine salt
  • 1 teaspoon lemon juice (5 ml)
  • 1 sheet ready-made shortcrust pastry (about 11 oz/320 g), made with wheat and butter
  • 1 tablespoon all-purpose flour for rolling
  • 1 egg, beaten, for brushing

Set out

Conventional oven, Saucepan, Skillet, Rolling pin, Rimmed baking tray, Pastry brush

Allergens

Wheat, Milk, Egg. Check labels and substitutions.

Make it

  1. Boil potato in a saucepan of water for 7–9 minutes until tender. Add peas for the last 2 minutes, then drain very well.
  2. Heat oil in the skillet over medium heat. Cook onion for 5 minutes. Add curry powder for 30 seconds, then fold in potato, peas and salt, crushing a few potato pieces. Add lemon juice and cool promptly in a shallow container.
  3. Heat the oven to 400°F/200°C. Roll pastry on the lightly floured surface to about 1/8 inch thick and cut six 5-inch circles, rerolling scraps once if needed.
  4. Divide cooled filling among the circles, leaving a 1/2-inch border. Brush edges lightly with water, fold over, press and crimp. Put on the tray, cut a small steam vent in each and brush with beaten egg.
  5. Bake for 22–25 minutes until golden with cooked bases and the filling reaches 165°F/74°C. Cool on a rack before refrigerating or serving.

One pasty is a snack, two can anchor a meal

Pack with a separate chilled vegetable or fruit component if using the pasties as lunch. A rigid box protects the crust; wrapping them tightly while warm traps steam and softens it before the journey starts.

Timing

Total includes an estimated 30 minutes to cool the filling before pastry assembly; wait until it is cool enough not to soften the dough.

A useful detail

Chill soft pastry briefly before filling if the room is warm. Do not keep adding flour until the dough becomes dry and tough.

Another way

  • Use chopped cooked cauliflower in place of half the potato.
  • Replace curry powder with 1/2 teaspoon cumin and 1/2 teaspoon ground coriander.

Keep it well

Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days, or freeze cooled pasties for up to 2 months. Carry cold with cold sources. Reheat to 165°F/74°C if serving hot.

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