If you’re searching for a showstopper snack that’s simple to make yet impossibly flavorful, let me introduce you to Curried Potato Pasties with Quick Coriander Chutney. Picture flaky, golden pastry parcels bursting with aromatic potato and veggie goodness, all brightened by a zesty herb chutney that comes together in seconds. Whether you’re hosting friends, meal prepping for the week, or looking for that next irresistible vegetarian appetizer, this dish brings comfort, color, and spice to the table—and is guaranteed to be an instant crowd-pleaser.
Ingredients You’ll Need
The beauty of Curried Potato Pasties with Quick Coriander Chutney lies in its humble ingredients, each one earning its place in the line-up for the bold flavors and textures it brings. Every bite is a perfect harmony of creamy potatoes, sweet veggies, flaky pastry, and a punchy chutney that dazzles the taste buds!
- Vegetable oil: The heart of the sauté, it gives the filling a luscious base and helps all those aromatics shine.
- Onion: Adds natural sweetness and the first layer of savory depth to the filling.
- Garlic: Provides unmistakable warmth and aroma, weaving into the spice mix perfectly.
- Fresh ginger: Lends a zingy kick and subtle heat, enhancing the overall flavor profile.
- Curry powder: The star spice blend that infuses the potatoes with classic curry notes.
- Ground cumin: Adds earthiness and rounds out the curry taste.
- Turmeric: For that gorgeous golden hue and gentle warmth.
- Chili powder: Gives just the right amount of heat—add more or less to suit your taste.
- Potatoes: The hearty centerpiece, turning velvety and tender inside the pastry.
- Frozen peas: Bring pops of sweetness and vibrant green color to the mix.
- Carrot: A touch of subtle sweetness and extra crunch in every bite.
- Vegetable broth: Helps everything simmer to perfection while infusing more flavor.
- Salt and black pepper: Essential for seasoning—taste and adjust until it’s just right.
- Fresh coriander: Chopped and stirred in at the end for a lovely herbal lift.
- Puff pastry: Store-bought sheets make this easy, yielding that irresistible, buttery crunch.
- Egg: Beat it for a glossy egg wash—think golden, bakery-style pasties.
- Fresh coriander (for chutney): An absolute must for that vibrant, herby dip.
- Green chili: Packs some zing into your chutney—adjust for your preferred spice level.
- Garlic clove (for chutney): Adds depth and savory bite to the chutney.
- Lemon juice: The bright, tangy note that ties the chutney together.
- Sugar: Balances the acidity and heat in the chutney beautifully.
- Salt: Brings out the freshness in your herbs and spices.
- Water: Just enough to get that perfectly smooth, scoopable chutney consistency.
How to Make Curried Potato Pasties with Quick Coriander Chutney
Step 1: Sauté the Aromatics
Start your flavor journey by heating the vegetable oil in a large skillet over medium heat. Add the finely chopped onion, garlic, and fresh ginger. Sauté for about five minutes, allowing the onions to soften and turn translucent. This aromatic trio forms the flavor base, so enjoy the scent as everything starts to mingle together.
Step 2: Spice It Up
Next, sprinkle in your curry powder, cumin, turmeric, and chili powder. Stir constantly for about a minute, just until everything smells warm and fragrant. This crucial step helps the spices “bloom,” unlocking their full flavor and giving your filling its signature curry aroma.
Step 3: Simmer the Veggies
Add in the diced potatoes, carrot, and frozen peas. Pour over the vegetable broth, then sprinkle with salt and pepper. Give everything a gentle stir, cover the skillet, and let the mixture simmer for 10 to 12 minutes. The potatoes should be fork-tender and most of the liquid absorbed—just the way you want for filling your pasties.
Step 4: Finish and Cool the Filling
Once everything is cooked and the flavors have melded together, stir in the chopped fresh coriander for a burst of color and freshness. Then, take the pan off the heat and let the filling cool completely. A cool filling makes for easy pasty assembly without sogginess—patience pays off!
Step 5: Shape and Fill
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry sheets and slice them into six equal squares. Spoon a couple of tablespoons of your cooled filling into the center of each square. Fold over into a tidy triangle or rectangle, then use a fork to seal the edges for that classic pasty look.
Step 6: Bake to Golden Perfection
Arrange your pasties on a parchment-lined baking sheet. Brush the tops with the beaten egg to guarantee that irresistible, golden sheen. Pop them in the oven and bake for 20 to 25 minutes, or until they’re puffed and deeply golden brown. Prepare for your kitchen to smell amazing!
Step 7: Whip Up the Quick Coriander Chutney
While your pasties bake, blitz together the fresh coriander, green chili, garlic, lemon juice, sugar, salt, and water in a blender or food processor. Blend until smooth and vibrant green—taste and adjust seasoning if you like it spicier or tangier. This chutney takes just minutes and truly completes the Curried Potato Pasties with Quick Coriander Chutney experience.
How to Serve Curried Potato Pasties with Quick Coriander Chutney
Garnishes
Sprinkle your piping hot pasties with extra chopped fresh coriander and maybe a few nigella or sesame seeds for added crunch and visual flair. A wedge of lemon on the side is perfect for anyone who likes an extra squeeze of brightness with each bite.
Side Dishes
These pasties are bold enough to star solo, but they pair beautifully with a simple cucumber and tomato salad or some cooling yogurt raita. The crisp chutney and the creamy dip together make for a mini feast you won’t soon forget.
Creative Ways to Present
For parties, try serving Curried Potato Pasties with Quick Coriander Chutney on a big wooden board, surrounded by small bowls of chutney for dipping. You can also cut the pasties in half diagonally, exposing the colorful filling—great for appetizers or tapas-style spreads.
Make Ahead and Storage
Storing Leftovers
If you have any pasties left, let them cool completely before storing them in an airtight container in the fridge. They’ll stay fresh and delicious for up to three days, making them a great option for work lunches or easy snacks.
Freezing
The good news is, Curried Potato Pasties with Quick Coriander Chutney are wonderfully freezer-friendly. Place cooled pasties on a tray in the freezer until solid, then transfer them to a freezer bag. They keep their flavor and texture for up to two months—just be sure to label the bag!
Reheating
To bring your pasties back to life, pop them straight from the fridge or freezer onto a baking sheet and reheat at 350°F (175°C) until warmed through and re-crisped—about 10-15 minutes. For extra indulgence, brush a little more egg wash or butter over the tops before baking.
FAQs
Can I make these pasties vegan?
Absolutely! Simply swap the egg wash for a plant-based milk or dairy-free butter for brushing, and make sure your puff pastry is vegan-friendly. The filling and chutney are already vegan by default.
What other vegetables can I use for the filling?
Feel free to get creative—sweet potato, cauliflower florets, or even bell peppers work marvelously. Just dice everything into small pieces to ensure they cook through and blend smoothly with the potatoes and peas.
How spicy is the chutney?
The Quick Coriander Chutney has a subtle, fresh heat thanks to the green chili, but you’re in control. For more kick, add an extra chili or increase the chili powder in your pasty filling; for less, simply seed the chili or use half.
Can I prepare them in advance for a party?
Definitely! You can prepare the filling and assemble the pasties up to a day ahead and keep them refrigerated, unbaked. When it’s party time, just bake straight from the fridge for piping-hot, fresh Curried Potato Pasties with Quick Coriander Chutney.
Is it possible to use store-bought chutney?
Of course, but the homemade Quick Coriander Chutney truly elevates the dish and is ready in minutes. Still, if you’re short on time, a quality store-bought cilantro or mint chutney will do the trick.
Final Thoughts
These Curried Potato Pasties with Quick Coriander Chutney are a celebration of bold flavors and comforting textures, and they always bring people together. There’s nothing quite like breaking open a warm, flaky pastry to discover that golden, spiced filling inside—especially with a swirl of fresh, tangy chutney on the side. Give them a try in your own kitchen and discover your new favorite vegetarian snack!
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Curried Potato Pasties with Quick Coriander Chutney Recipe
- Total Time: 1 hour
- Yield: 6 pasties 1x
- Diet: Vegetarian
Description
These Curried Potato Pasties with Quick Coriander Chutney are a delightful vegetarian snack or appetizer with a blend of savory flavors encased in flaky puff pastry. The aromatic curry-spiced potato filling pairs perfectly with the fresh and zesty coriander chutney, making each bite a satisfying experience.
Ingredients
For the pasties:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 medium carrot, diced
- 1/2 cup vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh coriander
- 1 package (2 sheets) puff pastry, thawed
- 1 large egg, beaten for egg wash
For the quick coriander chutney:
- 1 bunch fresh coriander (cilantro)
- 1 green chili, chopped
- 1 garlic clove
- juice of 1 lemon
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons water
Instructions
- Prepare the Filling: Heat oil in a skillet, sauté onion, garlic, ginger. Add spices, potatoes, carrot, peas, broth. Simmer until tender. Season with salt, pepper, and coriander. Cool.
- Assemble and Bake: Roll out puff pastry, cut into squares. Place filling, fold, seal, and brush with egg wash. Bake until golden brown.
- Make the Chutney: Blend coriander, chili, garlic, lemon juice, sugar, salt, and water until smooth. Adjust seasoning.
- Serve: Enjoy the warm pasties with coriander chutney for dipping.
Notes
- You can prepare the filling ahead of time and store in the fridge for up to 2 days.
- The pasties are freezer-friendly; reheat in the oven until crisp.
- Adjust spice level by adding more or less chili powder.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 pasty with chutney
- Calories: 310
- Sugar: 4g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg
