Fresh tomato chutney
A fresh Indian accompaniment that goes well with naan bread dippers or poppadums - good for a New Year or Diwali buffet
Curried potato pasties
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g potatopeeled and cut into small chunks
- 100g frozen pea
- 2 tsp oil
- 1 onionsliced
- 1-2 tsp curry paste(any type)
- 1 tsp black mustard seeds
- juice ½ lemon
- handful corianderchopped
- 375g pack ready-rolled puff pastry
- 1 eggbeaten
Nutrition: per pasty
- kcal480
- fat26g
- saturates10g
- carbs53g
- sugars4g
- fibre0g
- protein11g
- salt0.86glow
Method
step 1
Heat a large pan of water, add the potatoes, then cook for 8 mins until just soft. Add the peas 1 min before the end of cooking time. Drain, then set aside.
step 2
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 mins 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.
step 3
Heat oven to 200C/fan 180C/gas 6. Unroll the pastry rectangle, 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 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the 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 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of chutney.
